With a load of veggies and a quick cooking method that makes it possible to make on a weeknight, this soup is healthy comfort food at its best.
– Neutral oil – Black beans – Sweet potato – Bell pepper – Carrots – Onion – Diced tomatoes – Chili powder, cumin, and garlic powder for flavor. – Veggie stock – Orange juice
Add the oil to a medium pot and warm over medium heat. Add the onion and sweet potato and stir to coat.
Add the spices. Cook for about 5 minutes or until starting to soften. Add the beans, tomatoes, and stock.
Bring to a simmer and cook for about 12-15 minutes or until the vegetables are soft. Stir in the orange juice.
Serve (or puree smooth and serve) topped with desired toppings. Serve over rice or couscous if desired.
Serve in a bowl, a reusable pouch, or as a dip for little kids. I like to add a sprinkle of cilantro on top.
Use pinto beans instead of black, if desired. Use diced carrots and bell pepper instead of or in addition to the sweet potato if desired.
Store leftovers in an airtight container in the fridge for 3-5 days or in a freezer container in the freezer for up to 6 months. Warm to serve.