Sweet Potato And Kidney Bean Soup
Recipe rating
4.76 out of 5 based on 1737 reviews
Description
Delicious Sweet Potato And Kidney Bean Soup using fresh ingredients, made with ❤️ for you. Give it a try today, easy to cook. Total time to cook is approx 50 min. Enjoy!
Raw Ingredients
Medium Sweet Potato Oil Onion Clove Cumin Seeds Pinch Chilli Flakes Beans Oz Stock Cube Salt Ground Pepper Cheddar Cabbage Radishes Onion Sprigs Coriander Lime Juice Salt Ground Pepper
Ingredients With Quantity
- 1 Medium Sweet Potato (About 350G/12Oz), Washed And Dried
- 2 Tbsp Olive Oil
- 1/2 Small Onion, Finely Chopped
- 1 Garlic Clove, Finely Chopped
- 1 Tsp Cumin Seeds
- Pinch Chilli Flakes, To Taste
- 400G Tin Black Beans, Drained
- 100Ml/3 1/2Fl Oz Vegetable Stock, From A Cube
- Salt And Freshly Ground Black Pepper
- 25G/1Oz Cheddar, Grated, To Serve
- 1/4 Small Red Cabbage, Thinly Sliced
- 5 Radishes, Thinly Sliced
- 1/2 Red Onion, Thinly Sliced
- Few Sprigs Coriander, Roughly Chopped
- 1/2 Lime, Juice Only
- Salt And Freshly Ground Black Pepper
Directions
- Peel and cut the potato into medium sized cubes. Set aside.
- Heat the oil in a large saucepan and add the onion, garlic, cumin seeds and chilli flakes.
- Fry for a few minutes until onions are translucent, then stir in the beans and stock cube.
- Mix in the sweet potato and season with salt and pepper.
- Cover with a lid and simmer on a low heat for 30 minutes, stirring frequently.
- Stir through the cheese.
- Serve immediately with the slaw.
- For the slaw, combine all the ingredients in a bowl, and season with salt and pepper.
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