Sweet potato and Bean Soup

11 Reviews
73% would make this recipe again

A delicious soup that's a meal in itself.

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Ingredients

??? onions, finely chopped ???
??? celery, finely chopped ???
??? green peppers, chopped ???
??? sweet potatoes, diced ???
??? canola oil ???
??? ground cumin ???
??? coriander seeds, ground ???
??? gingerroot, grated ???
??? dried chili peppers, minced ???
??? rice sticks (noodles) ???
??? white "navy" beans (canned), rinsed and drained ???
??? chicken broth ???
??? fish sauce (nam pla) ???
??? small bok choy ???
??? fresh cilantro, finely chopped [optional] ???

Before you start

Individual 500 ml (2 cups) serving bowls are needed.

Method

  1. Prepare the vegetables: Finely chop the onion and celery; chop the pepper; peel the sweet potato then dice it. Set aside.
  2. Heat the oil in a saucepan over medium heat. Add the onion, celery and pepper, then sauté until softened, about 5 min. Stir in the cumin, ground coriander, ginger, and chili pepper. Cook 1 min with stirring.
  3. Meanwhile, cook the rice sticks then set aside.
  4. Add the potatoes, beans, broth and fish sauce. Bring to a boil, then reduce the heat, cover and simmer 10 min. Add the bok choy and continue to cook until the vegetables are cooked al dente, about 5 more min. At the very end, stir in the cooked rice sticks. Warm up and adjust the seasoning.
  5. Portion out the soup into the individual serving bowls, garnish with chopped cilantro leaves, and serve.

Nutrition Facts Table

per 1 serving (710 g)

Amount

% Daily Value

Calories

420

Fat

8 g

12 %

Saturated 0.8 g
+ Trans 0.1 g

5 %

Cholesterol

0 mg

Sodium

1370 mg

57 %

Carbohydrate

76 g

25 %

Fibre

12 g

49 %

Sugars

10 g

Net Carbs

64 g

Protein

14 g

Vitamin A

225 %

Vitamin C

131 %

Calcium

24 %

Iron

39 %
More info

Claims

This recipe is :
Diet-related health claims  :
Bone-healthy
Excellent source of  :
Fibre, Folacin, Iron, Magnesium, Manganese, Potassium, Vitamin A, Vitamin B1, Vitamin B6, Vitamin C, Vitamin K
Good source of  :
Calcium, Copper, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin B2, Vitamin E, Zinc
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4
Vegetables 1
Meat and Alternatives 1
Fats 1
More info
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Reviews

11 Reviews (11 with rating only) 73% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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