Sweet Potato and Bean Soup
This hearty soup is flavored with the sweet, nutty taste of roasted garlic. Just open a can of diced tomatoes with garlic. Round out the soup with salad from a bag.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 can 15 ounces chickpeas, drained and rinsed
- 1 medium sweet potato peeled and cut into 1/2-inch dice
- 1 can 14 1/2 ounces diced tomatoes with roasted garlic
- 1/4 teaspoon ground cumin
- 1/4 teaspoon pepper
- Salt to taste
- 2 1/2 cups chicken broth
- 1 tablespoon minced fresh basil optional
- 1/4 cup grated Parmesan cheese
Instructions
- Heat oil over high heat in a medium pot.
- Add onion and sauté 3 minutes.
- Add chickpeas, sweet potato, tomatoes, cumin, pepper, salt, and chicken broth.
- Bring to a boil.
- Reduce heat to low and simmer for 15 minutes or until potato is tender.
- Stir in the basil (if desired) and simmer for 1 minute more.
- To serve, spoon into 2 large soup bowls and garnish each serving with 2 tablespoons of grated Parmesan cheese.
- Speed It Up!
- Cut the total preparation and cooking time to 10 minutes by substituting 1 cup of canned, diced sweet potatoes.