Sweet potato & black bean soup

Name: Sweet potato & black bean soup
Yield: 8 servings
Cuisine: American
Ingredients: 3 large sweet potatoes, peeled and cubed; 1 large onion; 1 tablespoon olive oil; 2 tablespoons chili powder; 3 cloves garlic; 1 teaspoon ground cumin; 1/4 teaspoon cayenne pepper; 2 cans 15 ounces each, black beans, rinsed and drained; 1 can 28 ounces diced tomatoes, UNDRAINED; 1/4 cup brewed coffee; 2 tablespoons honey; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup shredded Monterey Jack or Mexican cheese blend

CgazMom2 @cook_2753240

Casa Grande

Sweet potato & black bean soup

CgazMom2 @cook_2753240

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Ingredients

8 servings

3large sweet potatoes, peeled and cubed
1large onion
1 tablespoonolive oil
2 tablespoonschili powder
3 clovesgarlic
1 teaspoonground cumin
1/4 teaspooncayenne pepper
2 cans15 ounces each, black beans, rinsed and drained
1 can28 ounces diced tomatoes, UNDRAINED
1/4 cupbrewed coffee
2 tablespoonshoney
1/2 teaspoonsalt
1/4 teaspoonpepper
1/2 cupshredded Monterey Jack or Mexican cheese blend

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Steps

1

In a nonstick Dutch oven coated with cooking spray, saute sweet potatoes and onion in oil until crisp-tender. Add the chili powder, garlic, cumin, and cayenne; cook 1 minute longer. Stir in beans, tomatoes, coffee, honey, salt, and pepper.
2

Bring to boil. Reduce heat; cover and simmer for 30 to 35 minutes, or until sweet potatoes are tender. Sprinkle with cheese.
3

Yield: 8 servings, about 2 quarts.
4

Nutrition: 1 cup soup with 1 tablespoon cheese equals 252 calories, 4 grams fat (1 gram saturated fat), 5 mg cholesterol, 554 mg sodium, 47 grams carbohydrates, 9 grand fiber, 10 grams protein.
5

Recipe is from Taste of Home magazine, heartwarming soups 2013.