Black Bean, Sweet Potato, and Spinach Soup
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Black Bean, Sweet Potato, and Spinach
Soup September, 2006 Serves 6–8 / This hearty soup is rich in protein and sleep-inducing carbs. 1 tablespoon canola oil 1 yellow onion, chopped 3 sweet potatoes, peeled and cubed (about 1 3/4 pounds) 4 cups low-sodium vegetable broth 2 cups cooked or canned black beans, drained and rinsed 4 cups baby spinach leaves 1/4-1/2 cup low-fat sour cream Salt, to taste 1. In a large saucepan, heat oil and sauté onion for 3 minutes until soft. Add sweet potatoes and stir to coat. Add broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, until sweet potatoes are tender. 2. With a slotted spoon, scoop out 2 cups of sweet potato cubes; set aside. Puree remaining soup until smooth. Return soup to pot, add remaining sweet potatoes and black beans, and cook for 5 minutes longer. 3. Stir in spinach and cook for 1 minute, until just wilted. Stir in sour cream and salt to taste. Serve hot. PER SERVING: 205 cal, 12% fat cal, 3g fat, 1g sat fat, 3mg chol, 6g protein, 35g carb, 7g fiber, 287mg sodium |
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