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Ingredients
- 2 Tbsp olive oil
- 1 Med onion
- 3 cloves of garlic (or 1 tsp garlic powder)
- 1 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp ground cinnamon
- Salt & pepper
- 1 Quart low sodium vegetable broth
- 2 lbs sweet potatoes, peeled & cut into 1/2 inch chunks
- 2 cans (14 oz each) low sodium black beans, rinsed & drained
- 2 cups water
- 1 lime
- 1 avocado, thinkly sliced
- 1/4 cup cilantro leaves
Preparation
Step 1
1. In 5 - 6 quart saucepan, heat oil on medium.
2. Add onion, cook 5 minutes, stirring.
3. Stir in garlic, cumin, paprika, cinnamon, & 1/2 tsp salt.
4. Cook 2 minutes, stirring
5. Add broth, potatoes, beans, water, & 1/4 tsp black pepper.
6. Heat to boiling on high
7. Reduce heat to medium, simmier 15 minutes
8. Transfer 3 cups of soup to blender.
9. Puree until smooth, return to pot
10. Stir in 1/2 tsp salt
11. Serve, garnished with avocado & cilantro, with lime
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