Kristin Braswell, Writer, Producer, Traveler
Posted on December 24, 2013 by K. Braswell on Recipes

RECIPE: Black Bean and Sweet Potato Soup (Marcus Samuelsson)

Winter will be behind us before we know it, but, no matter the season, soup is always a filling and flavorful option. Sweet potato and black bean soup is not only hearty, it’s also chock-full of healthy ingredients.

Sweet potatoes are high in Vitamin D, B6 and C, which all aid in healthy immunity and strong bones. They also contain beta-carotene, which aid in the glowing skin that many of us seek during the colder months. Black beans are rich in protein and fiber. What I love most about this soup is the balancing of flavors; the sweetness of the sweet potato paired with the tartness of cumin-flavored beans sit in a peppery brew. Perfect as a cold day’s remedy!

Photo: Cinnamon Girl Recipes

Black Bean and Sweet Potato Soup Recipe

Serves 4-6

Ingredients:
1 tbs. olive oil
1 large onion, chopped
2 medium cloves garlic, minced
2 tsp. ground cumin
4 cups of chicken or vegetable broth
1 15 oz. can of black beans, rinsed and drained
2 medium sweet potatoes, peeled and cut into medium dice
Salt and pepper, to taste
1 tsp cayenne pepper, if you like some heat
1 tbs. of fresh parsley

Method:

  1. Heat the oil over medium heat in pot or Dutch oven. Add the onions and cook, stirring occasionally until translucent. Add the garlic, cumin, cayenne, salt, and pepper.
  2. Add the broth, beans, sweet potatoes, and bring to a boil over high heat. Reduce the heat and simmer, uncovered, stirring occasionally, until the sweet potatoes are tender, about 15 minutes.
  3. Serve topped with parsley. Add dollop of sour cream and avocado for texture.

Kristin Braswell is a food and lifestyle writer, currently developing a cooking web series set to premiere this month called “The Food.” Follow her on Twitter @brooklynwriter1.