The post Sweet Potato Black Bean Soup appeared first on Healthy Living Revelations.
The shock of the cool crisp air around me woke me up. I pulled my duvet close to my face… just so I could still breathe. I heard the sound of thunder and looked to see brown and red leaves stuck to my window.
Suddenly it hit me.
Fall mornings have finally begun.
I put on my substitute to slippers… fuzzy socks, and made the daring run downstairs. I quickly turned on the fireplace, and made myself a cup of coffee.
Fall brings warmth and comfort, which is why I am posting this Sweet Potato Black Bean Soup recipe today. It is the perfect antidote to cold fall days.
It has some secret ingredients just to remind us of the amazing spices that accompany the fall season. No dish in my opinion can be considered a “fall dish” without them.
Without further ado, grab your favorite blanket and cozy sweater, and let’s unfold this recipe :).
Start off by prepping your ingredients
Microwave your sweet potatoes for about 10 minutes in the microwave. (They should be completely cooked through).
Chop up your onion, mince your garlic, and measure out your pasta.
Boil 1 quart of chicken stock.
Once it is ready, add in your pasta. Allow to cook for 7 to 11 minutes. Just until it is done and to your liking.
I used this pasta by Eden Organic. (Find here). I have to give a shout out to Kaila for sending me this. It seriously is amazing.
Now it’s time to mash up your sweet potato!
You should have about a cups worth after mashing.
Heat your oil of choice (of course I chose coconut oil) and add your garlic, onions, black bean, and spices to the pan.
Allow to cook down.
Transfer your sweet potatoes to a high quality blender. If you don’t have a vitamix, it is definitely an investment worth making.
Blend until a puree
Then add in your black bean mixture
Strain the liquid the noodles are in into the blender
Blend until just together
Then add in your noodles and blend just a little bit longer. The noodles should all still hold their form
Enjoy!
This soup freezes amazing so you can make a large batch and freeze for those cold fall mornings that as of today have finally arrived! 
This recipe for sweet potato black bean soup is the perfect antidote for those cold fall mornings. Cozy up with a blanket and a bowl in front of the fireplace. Perfect healthy comfort food
Ingredients
- 1 qt chicken stock
- 3/4 cup noodles of choice
- 1 cup sweet potato puree (about 2 medium-large sweet potatoes)
- 1/8 tsp cloves
- 1/4 tsp freshly grated nutmeg
- 1 tsp thyme
- a pinch of salt
- 1 15 oz can black beans
- 1 medium white onion
- 3 garlic cloves
- 1 tbsp coconut oil (or any oil of choice)
Instructions
- Boil your chicken stock and cook your noodles according to instructions (until done)
- Chop your onion and garlic
- Puree your sweet potato in a high quality blender
- Heat your oil on a pan and add your onions, garlic, black beans, and spices
- Taste and adjust according to liking
- Add to your blender
- Strain the chicken stock into your blender.
- Set the noodles aside
- Blend just until everything comes together
- Add in your noodles and quickly blend so they still hold their shape
- Enjoy!
The post Sweet Potato Black Bean Soup appeared first on Healthy Living Revelations.
