Speedy Black Bean and Sweet Potato Soup

Black Bean and Sweet Potato Soup

I love lingering over the stove coaxing ingredients into slow-simmered goodness, but sometimes I need a quick fix — an elixir, if you will.

(When your tastebuds are clamoring to jump on the express lane to flavor town, it’s best to appease them.)

Here’s my favorite 20 minute panacea.

Speedy Black Bean and Sweet Potato Soup

(adapted from this recipe. Thanks, Jenna!)

1 Tbsp. extra virgin olive oil
1 medium onion, chopped
1 clove garlic, minced
1 tsp. ground ginger
1 tsp. curry powder
2 c. chicken stock
1/2 c. diced canned tomatoes, drained
1 can black beans, rinsed and drained
1 medium sweet potato
1/4 tsp. sea salt (or to taste)
1/2 tsp. freshly ground black pepper
1/8 tsp. Garam Masala (optional)

Combine oil and onion in a saucepan over medium-high heat; sauté 5 minutes. Add garlic, ginger and curry powder; cook 1 minute, stirring constantly.

Pour in chicken stock and tomatoes; bring to a boil and stir in black beans. Reduce heat to low; cover and simmer.

Meanwhile poke the sweet potato several times with a fork. Microwave 7-8 minutes until just this side of done. (Or use a leftover baked sweet potato for a quicker fix!) Cool slightly, then peel and cut into cubes.

Transfer sweet potato cubes to broth, simmer 4-5 minutes, and season with salt & pepper. Add Garam Masala if desired and enjoy!

Black Bean and Sweet Potato Soup 2

What’s your favorite “fast” food?

Enjoying quick fixes,

~ Kim

© 2014 Kim Bultman and a little lunch

17 thoughts on “Speedy Black Bean and Sweet Potato Soup

  1. This dessert looks very Asian, Kimby. We Asians like to use sweet potatoes to make desserts & yours certainly look very appealing. I was just publishing my post when I saw yours. Glad to be the first to arrive :)

    • Liz, it’s definitely interesting… one of those “ya either like it or ya don’t” flavor combos. (I happen to love it!) I also spoon it over cooked rice for a “meal.” Thanks for your comment. :)

    • Ally, I’ve also been using some of your boholicious rubs on everything from “cheeeeekin” ;) to mahi mahi… instantaneous flavor!!! This soup was a pleasant lil’ diversion. ;)

  2. I have a thing for mugs (I have to select a few favorites and get rid of the rest almost annually or our cupboards get to overflowing lol) and I love love love the mug your soup is in! That’s one I would not be able to resist if I found it in the store. :D Your “fast food” soup sounds delicious!! Hmmm, well I do like a good egg and veggie scramble and that is usually done in about 10 minutes including chopping time. Just saute your fave veggies until soft (mine are peppers and onions), then add eggs and scramble, seasoning with salt and pepper. Plate, top with cheddar cheese, and enjoy!

    • Veronica, my hubby & I love “breakfast anytime” and your scramble will definitely be on our dinner table. (Thanks for sharing it, xo!) I found that mug at a flea market — where else, lol?! — and love mugs with personality, too. :)

  3. I am on day 10 of a 21 day cleanse. This recipe fits right in with the week I am on–vegetable and legume week–if I substitute water for the chicken stock. I am going to try it later this week instead of the “Beet” dish they recommend–Beets=Yuck!

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