There's something for everyone to enjoy in our Sweet Potato and Black Bean Soup. Then again, they'll also undoubtedly enjoy the whole ensemble of flavors!
What You Need
Original recipe yields 6 servings
1/4 cup KRAFT Balsamic Vinaigrette Dressing
2-1/4 lb. sweet potatoes (about 5), peeled, cubed
1 large onion, chopped
3 cloves garlic, minced
1-1/2 tsp. ground cumin
1/4 tsp. crushed red pepper
1/8 tsp. black pepper
2-1/2 cups fat-free reduced-sodium chicken broth
2 cans (15.5 oz. each) black beans, rinsed
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. chopped fresh cilantro
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Let's Make It
Heat dressing in large saucepan on medium heat. Add potatoes, onions, garlic, cumin, crushed pepper and black pepper; cook 3 to 5 min. or until onions are crisp-tender, stirring frequently.
Stir in broth. Bring to boil; cover. Simmer on medium-low heat 10 to 15 min. or until potatoes are tender. Remove from heat.
Blend soup, in small batches, in blender or food process until smooth. Return to pan. Add beans; mix well. Cook on medium heat 5 min. or until heated through, stirring occasionally.
Serve topped with sour cream and cilantro.
Stir in 2 Tbsp. dry sherry to soup with beans. Continue as directed.
Substitute chopped peeled butternut squash for the sweet potatoes.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fibers 11g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.