FEATURE — Indulge in a bowl of comforting nourishment with our tantalizing black bean and sweet potato soup.

Stock image | Photo by dusanpetkovic/iStock/Getty Images Plus, St. George News

This delightful recipe strikes the perfect balance between satisfying and wholesome, offering a medley of flavors that embrace both heartiness and nourishing goodness. As the aroma of spices fills your kitchen, dive into a soup that not only tantalizes your taste buds but also fuels your body with a powerhouse of nutrients.

Let this simple yet flavorful creation become a staple in your kitchen, satisfying cravings while nourishing your well-being bite after delicious bite.

Ingredients for black bean and sweet potato soup

2 Tbsp. olive oil.
2 tsp. chili powder.
2-3 cups orange juice.
1 cup water.
Salt and pepper to taste.
2 cups finely chopped onion.
1 1/2 tsp. ground cumin.
1 Tbsp. minced garlic.
1 chopped red bell pepper.
2 Tbsp. minced ginger (optional).
1 1/2 lb. sweet potatoes, peeled and cubed.
2 (15 oz.) cans of black beans, rinsed and drained.
1 (4 oz.) can diced green chiles.

Stock photo courtesy of USU Extension Create Better Health blog, St. George News


Heat oil (2 Tbsp) in a large pot over medium heat. Add onions (2 cups) and sauté until tender, about 10 minutes.
Add ginger (2 Tbsp), chili powder (2 tsp.) and cumin (1 1/2 tsp.), and stir for about 2 minutes.
Add sweet potatoes (1 1/2 lbs), orange juice, water (2-3 cups) and garlic (1 Tbsp.), and bring to a boil.
Reduce heat, cover and simmer until sweet potatoes are almost tender; about 10 more minutes. Add more liquid as needed.
Stir beans, chilis and bell pepper into sweet potato mixture.
Cover and simmer until tender, about 15 minutes longer. Season to taste with salt and pepper.

Enjoy the robust flavors of this black bean and sweet potato soup, a nutritious choice that never compromises on taste. Here’s to wholesome meals that warm the soul with every spoonful!

Want to grow your own sweet potatoes? Check out this great resource on how to grow sweet potatoes from USU Extension.

This article originally appeared on Nov. 20, 2015, on the USU Extension Create Better Health blog.

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