The other day I was looking at one of my favorite blogs called nhershoes, by the fabulous Bobbi who I met at the Health Bloggers Conference this summer. She was super nice and I’ve become one of her loyal blog followers. In one of her posts I found an interesting recipe for African Bean and Sweet Potato Soup. It looked pretty good so I decided to try it out. I’m boycotting high carb foods for the next few weeks so I cut out the sweet potatoes from the recipe, you don’t have to though.
African Bean and Sweet Potato Soup
2 teaspoons olive oil
1 1/2 cups chopped onion
1 garlic clove, minced
4 cups (1/2-inch) cubed peeled sweet potato (about 1 1/2 pounds)
1 1/2 cups can small red beans (I just used a can of mixed beans I had on hand)
1 1/2 cups vegetable broth
1 cup chopped red bell pepper
2 cups of fresh broccoli
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 (14.5-ounce) can diced tomatoes, drained (or 3 fresh diced tomatoes)
1 (4.5-ounce) can chopped green chiles, drained
Heat oil in a nonstick skillet over medium heat.
Add onion and garlic; cover and cook 5 minutes or until tender.
Place onion mixture in a 5-quart electric slow cooker. Add sweet potato and next 10 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender.
It’s basically vegetable soup with a fancy name, but it was pretty good none the less. I have to be in super healthy mode to eat this though, straight up. Vegetable soup isn’t really my thing but I thought I would attempt to make some.