Hearty Black Bean & Sweet Potato Soup

Hearty Black Bean & Sweet Potato Soup

Welcome to another edition of CLEAN OUT YOUR FRIDGE, SOUP!

I threw together this Mexican Inspired Vegetable Soup at the beginning of the week and am quite fond of the results!  There's over 6 different kinds of vegetables up in there!  I have a bunch of leftovers in the freezer and am currently devouring a bowl for lunch.  I roasted a corn tortilla over an open flame on my stove and crumbled bits of it into the soup! It's absolutely scrumptious with avocado chunks and hot sauce on top!

Yum.

I should note that this recipe is vegan! I know I have some vegan readers out there, so this one's for you!  My husband who is definitely not vegan really enjoyed it. I got an instant message from him at work yesterday that said:

"Really good soup, honey."

Hooray! I'm happy that he got his daily requirement of vegetables at lunch. This pleases me.

A huge dose of fiber and an insane amount of hearty vegetables in one bowl?

AUTUMN?!? BRING IT ON!

Hearty Black Bean & Sweet Potato Soup

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Ingredients

  • Welcome to another edition of CLEAN OUT YOUR FRIDGE, SOUP!
  • 1 medium yellow onion, chopped
  • 1 tablespoon olive oil
  • 3 cloves garlic, chopped
  • 3 carrots, chopped
  • 1 32 oz. container vegetable stock
  • 1 15 oz. can diced tomatoes
  • 1 tablespoon ground cumin (a heaping one is just fine)
  • 1 bunch kale, chopped
  • 1 red pepper, chopped
  • 2 medium zucchini, chopped
  • 1 medium sweet potato, peeled & chopped
  • 2 12 oz. cans black beans, rinsed & drained
  • 3 corn tortillas, diced
  • 1/2 bunch cilantro, chopped
  • hot sauce
  • salt & pepper
Read the whole recipe on Shutterbean