Servings: 6
Total Time: 30 Minutes
Ingredients
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 2 Tbsp tomato paste
- 1 Tbsp chili powder
- 1/2 tsp dried oregano
- 1 large sweet potato, cubed
- 6 cups water
- 2 Tbsp vegetable bouillon paste
- 14oz can Fareway Organic diced tomatoes with juices
- 1/2 cup Fareway tomato sauce
- 14oz can Fareway black beans, drained
- 1 cup frozen sweet corn
- 4 cups baby spinach, chopped
- to taste salt and pepper
To Serve
- to taste cilantro
- to taste avocado, sliced
This black bean sweet potato soup is the perfect comfort food, straight from the kitchen of Jackie Akerberg. It's nutritious, hearty, and made with simple, affordable ingredients from your . Whether you’re meal prepping, feeding a family, or just craving a warm bowl of goodness, this recipe delivers big flavor on a budget!
Directions
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Heat a large dutch oven or pot over medium heat and add in a splash of water, vegetable broth or cooking oil to coat. Add in the onion and sauté for 3-4 minutes until tender and fragrant. Add the garlic and bell pepper and sauté for 2-3 more minutes.
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Next add the tomato paste and spices, and a splash of broth or water to deglaze if needed. Stir for 30-60 seconds until the tomato paste has darkened slightly and caramelized. Add the sweet potatoes and stir.
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Combine the vegetable bouillon with the water and add to the pot, along with the tomatoes and tomato sauce. Bring to a boil. Reduce heat to low and simmer for 10-12 minutes until sweet potatoes are tender.
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Pour in the black beans, corn, and spinach and heat through. Season to taste with salt and pepper.
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Serve hot topped with cilantro and avocado slices.