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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 tablespoon(s) olive oil |
1 medium onion finely chopped |
1 medium red pepper finely chopped |
3 clove(s) garlic finely chopped |
1 1/2 teaspoon(s) ground cumin |
1/2 teaspoon(s) smoked paprika |
1/4 teaspoon(s) ground cinnamon |
salt and pepper to taste |
1 quart(s) lower-sodium vegetable broth |
2 pound(s) sweet potatoes, peeled cut into 1/2 in. chunks |
2 can(s) (14 oz. each) lower-sodium black beans rinsed and drained |
2 cup(s) water |
1 lime cut into wedges |
1 haas avacado thinly sliced |
1/4 cup(s) packed fresh cilantro leaves |
Directions:
1. In 5-6 quart saucepot, heat oil on medium. Add onion and red pepper, cook 5 mins., sturring. Stir in garlic, cumin, paprika, cinnamon and 1/2 teasp. salt. Cook 2 mins. stirring.
2. Add broth, potatoes, beans, water and 1/4 teasp. black pepper. Heat to boiling on high. Reduce heat to medium and simmer 15 mins.
3. Transfer 3 cups of soup to blender. Puree until smooth, return to pot. Stir in 1/2 teasp. salt. Serve, garnished with avadaco and cilantro, with lime.
4. **Each serving is about 350 calories
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