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Are you a soup-in-cold-weather-only person, or a soup-all-year-round person? To be honest, I am the latter. I’ll never say no to a good bowl of hearty soup. But there’s definitely something about the colder months that makes everyone crave a bowl of warm and comforting food. And this Sweet Potato and Black Bean Stew is nothing if not warm and comforting! This soup is a hearty vegetarian one, whether the start to a meal or whether it’s your whole meal in one bowl. I hope you and your family love this one as much as we do!
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Sweet Potato and Black Bean Stew
Ingredients
- 2 Tablespoon oil
- 1 onion, diced
- 3 teaspoons salt
- 2 leeks cut in half rings
- 4 cloves garlic, minced, OR 4 cubes frozen garlic
- 3 sweet potatoes, peeled and diced
- 2 Tablespoons dried parsley
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups broth
- 4 cups water
- 3 cans black beans, drained and rinsed
Instructions
- Heat oil in a large soup pot over medium heat.
- Add onions and half of the salt. Cook, stirring occasionally, for 5-10 minutes, until translucent and softened.
- Add leeks, garlic, sweet potatoes, parsley, cumin and chili powder. Cook for an additional 10 minutes, until softened.
- Add broth, water and black beans. Cover and bring to a boil over high heat. Reduce heat to a simmer and cook for 1-2 hours, until sweet potatoes are cooked through and soup has thickened.
Notes
Plan ahead: This soup freezes well in an airtight container.
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