Sweet Potato and Bean Soup

by carol
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ingredients

  • 1 1/2 cups thinly sliced leeks, white part only
  • 1/2 cup vegetable broth
  • 4 pounds sweet potatoes, peeled and cut into 1 inch cubes
  • 1 can pinto beans
  • 1 can great northern beans
  • Juice of 1/2 lime
  • Salt and pepper
  • Chopped cilantro as garnish
  • Directions

    Put leeks and ½ cup vegetable broth in a large pot. Bring to a simmer and cook 1 minute. Add sweet potatoes and cook 4 minutes. Add 6 cups water and cook, about 15 minutes. Add beans (including liquid) and cook an additional 10 minutes or until potatoes are soft. Transfer mixture to a blender or food processor and blend until smooth. If needed, add additional vegetable broth for correct soup consistency. Return to pot, add lime juice and salt and pepper to taste. Garnish with chopped cilantro when serving.

    Nutritional info, based on a serving size of 1 1/2 cups:

    Calories:200

    Fat: .5 gm

    Cholesterol: 0 mg

    Carbohydrate: 45 gm

    Protein: 6 gm

    Fiber: 8 gm

    Notes:

    I used the Vitamix which worked beautifully. I did not need to add additional vegetable broth.

    Adapted from Elizabeth Kapstein’s recipe as published in Everyday Cooking with Dr. Dean Ornish

    Comments

    • carol says: To learn how to get the most juice out of a lime, see http://i.imgur.com/0bCG3.jpg

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