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Black Bean Soup with Sweet Potatoes

Forks Over Knives
  • minutes
  • Serves 4 to 5

INGREDIENTS

1

Bay leaf

4 1/2 cups

Black beans

1

Cilantro

1 1/2 cups

Combination of chopped red peppers and green peppers

4

medium large cloves Garlic

1

Lime

1 1/2 cups

Onions

2 tsp

Oregano, dried leaves

2 tbsp

Tomato paste

1 tbsp

Balsamic vinegar

2 tbsp

Lime juice, freshly squeezed

1/2 tsp

Maple syrup, pure

1/4 tsp

Allspice

1

Avocado tossed with lemon juice and dash of salt

1

Black pepper, freshly ground

1 1/4 tsp

Sea salt

2 tsp

Cumin seeds

49 tbsp

Water

1½ cups cubed (in small chunks, about ½”) yellow sweet potato (or can substitute white potato)

¼ teaspoon (or less/more, to taste) red pepper flakes