Sweet Potato Bean Soup

But first, I hate hiccups.

Carrying on. I found this recipe in a cookbook and decided to try it. I LOVED it! I don’t eat most meats and I’m always on the lookout for good recipes. It was a sunny, chilly winter day, perfect for a hearty soup. I was hungry after the gym, but the soup didn’t take that long to throw together, and it really hit the spot. Hope you enjoy!

Sweet Potato Bean Soup (from Taste of Home


  • 1 medium sweet potato, peeled and cubed
  • 1 small green pepper, chopped
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh cilantro
  • 1 teaspoon ground cumin
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-3/4 ounces) whole kernel corn, drained
  • 2 cups water
  • 1 can (8 ounces) tomato sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 green onions, thinly sliced
  • 1 plum tomato, seeded and chopped


Place sweet potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 13-18 minutes or until tender. Drain, reserving 1/4 cup liquid. Cool slightly. Place sweet potato and reserved liquid in a blender or food processor; cover and process until smooth. Set aside.
    In a small saucepan coated with cooking spray, cook the green pepper, onion and garlic until almost tender. Stir in cilantro and cumin; cook and stir until vegetables are tender. Add the beans, corn, water, tomato sauce, salt, pepper and reserved sweet potato puree; heat through. Garnish with green onions and tomato. Yield: 4 servings.

Notes: I sauteed the onions, garlic and peppers in EVOO… not sure how it would work with just non-stick cooking spray. I ignored the garnish, because I didn’t have the ingredients, and used just a sprinkle of cilantro, because I’m not a big fan. As they made it, a 1.5-cup serving is just 224 calories!

It was delicious! I’m looking forward to leftovers for this week.


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