Black Bean and Veggie Soup

By aamundson

Ingredients

• 2 Tbsp olive oil
• 1 sweet potato, peeled and diced
• 1 onion, finely chopped
• 2 large garlic cloves, finely chopped
• 1 Tbsp chili powder
• 1/2 tsp coarse salt
• 4 cups low-sodium chicken or vegetable broth
• 2 (15.5 oz) cans black beans, rinsed and drained
• 1/4 cup grated cheddar cheese
• Toppings: 1 avocado, diced; sliced radishes; cilantro

Preparation

Step 1

Heat oil in a large saucepan over medium heat and cook potato, onion, garlic, chili powder and salt, stirring occasionally, until fragrant, about 4 minutes.

Add broth, and bring to a boil. Reduce heat and simmer until potato is tender, about 15 minutes. Stir in beans and simmer until heated through, about 5 minutes.

Ladle into bowls and top each with 1 Tbsp cheese. Top with avocado, radishes, and cilantro.

Nutritional info: 411 cal, 18 g fat (3 g saturated), 16 g protein, 54 g carb, 9 g sugar, 19 g fiber, 969 mg sodium, 7 mg cholesterol per serving