Chunky Sweet Potato Soup

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  • 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


  1. 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. 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. 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
October 2011

This recipe is a personal recipe added by lfarah and has not been tested or endorsed by MyRecipes.

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