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