Sweet Potato and Black Bean Soup

This fiber- and protein-rich soup is diabetes- and vegan-friendly. Chili powder adds a soft heat to this filling soup that is balanced with creamy lite coconut milk. This healthy soup is also great to use as leftovers or for meal prep for a week of easy lunches or dinners.

📝 Ingredients

• olive oil 1.00 tsp
• yellow onion 1.00 small minced
• garlic 2.00 clove minced
• fresh ginger 1.00 tsp minced
• black beans 22.00 oz low sodium black beans drained and rinsed
• sweet potatoes 2.00 large peeled and medium diced
• low sodium chicken broth 3.00 cup no salt added chicken broth
• lite coconut milk 7.00 oz
• canned diced tomatoes 14.00 oz no salt added
• chili powder 1.00 tbsp
• baby spinach 5.00 oz

👨‍🍳 Instructions

1. 1Preheat a large pot over medium heat.
2. 2Add olive oil
3. 3onion
4. 4garlic
5. 5and ginger to the pot. Cook
6. 6stirring occasionally
7. 7until onion softens
8. 84–5 minutes.
9. 9Add black beans
10. 10sweet potatoes
11. 11broth
12. 12coconut milk
13. 13tomatoes
14. 14and chili powder. Bring to a simmer and cook
15. 15covered
16. 16for 15–20 minutes
17. 17until the potatoes are tender.
18. 18Stir in the baby spinach until wilted.