SWEET POTATO BEAN SOUP RECIPES

Name: Vegan Black Bean and Sweet Potato Soup
Cook time: 20 min
Total time: 1 h
Yield: 6 to 8 servings
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for serving; 1 large yellow onion, chopped; 2 stalks celery, chopped; 1 red bell pepper, stemmed, seeded and chopped; 1 large carrot, chopped; Kosher salt; Pinch crushed red pepper flakes; 3 tablespoons tomato paste; 3 cloves garlic, chopped; 2 teaspoons smoked paprika (pimenton); 1/2 teaspoon ground coriander; 2 dried bay leaves; 2 large sweet potatoes (about 1 1/2 pounds), peeled and chopped; Two 15.5-ounce cans black beans, rinsed and drained; 1/4 cup chopped fresh parsley; Sherry vinegar, for serving, optional

VEGAN BLACK BEAN AND SWEET POTATO SOUP - FOOD NETWORK

Vegan Black Bean and Sweet Potato Soup - Food Network image

This hearty vegan soup conjures up the flavors of Spain in a bowl. The smoked paprika (aka pimenton) gives it a deep savory taste that anyone -- even your favorite omnivore -- will enjoy. We like water as the base of this soup because it lets the flavors of the vegetables shine through. While it's optional, the drizzle of sherry vinegar at the end adds a brightness that takes this dish to the next level.

Provided by Food Network Kitchen

Categories main-dish

Total Time 1 hours 0 minutes

Cook Time 20 minutes

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

3 tablespoons extra-virgin olive oil, plus more for serving
1 large yellow onion, chopped
2 stalks celery, chopped
1 red bell pepper, stemmed, seeded and chopped
1 large carrot, chopped
Kosher salt
Pinch crushed red pepper flakes
3 tablespoons tomato paste
3 cloves garlic, chopped
2 teaspoons smoked paprika (pimenton)
1/2 teaspoon ground coriander
2 dried bay leaves
2 large sweet potatoes (about 1 1/2 pounds), peeled and chopped
Two 15.5-ounce cans black beans, rinsed and drained
1/4 cup chopped fresh parsley
Sherry vinegar, for serving, optional

Steps:

Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, celery, bell pepper and carrot. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Season with 1 teaspoon salt and the red pepper flakes.
Make a space in the middle of the pot and add the tomato paste, garlic, smoked paprika and coriander. Cook this mixture in that spot, stirring, until the tomato paste darkens a shade or two, about 1 minute, then stir into the vegetables. Add 12 cups water and the bay leaves. Bring to a rapid simmer and cook until the liquid has reduced slightly, about 15 minutes.
Add the sweet potatoes and black beans. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful. 20 to 30 minutes more. Remove and discard the bay leaves. Stir in the parsley. Season with additional salt, as needed. Ladle into soup bowls and serve with a drizzle of olive oil and 3 to 4 drops of sherry vinegar per bowl if using.

SWEET POTATO SOUP RECIPE | FOOD NETWORK

Sweet Potato Soup Recipe | Food Network image

Provided by Food Network

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon flour
1 tablespoon unsalted butter
1 1/2 cups chicken broth (or vegetable broth, if desired)
1 tablespoon light brown sugar
1 1/2 cups cooked sweet potatoes
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup milk
Salt

Steps:

In a heavy saucepot, over medium-low heat, cook the flour and butter, stirring constantly until roux achieves a light caramel color. Add the broth and brown sugar, bring to a boil, then lower to a simmer. Stir in the sweet potatoes and spices, bring to a simmer again, and cook for 5 minutes more. In a blender, puree the soup in batches and return to saucepot. Add the milk, and reheat soup. Season with salt and pepper, ladle into warm soup bowls and serve.

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