Vegetarian

Corn Soup with Sweet Potato and Black Beans2 takes several minutes to prepare.

Corn Soup with Sweet Potato and Black Beans2 takes 25 minutes to cook.

Corn Soup with Sweet Potato and Black Beans2 makes 4 servings.

The ingredients for Corn Soup with Sweet Potato and Black Beans2 are:

1 Sweet Potato (peeled and cut into 1/2 in cubes)
1/2 cup diced onion
1/2 cup diced celery
2 cups frozen or fresh corn
1 can drained black beans
2 teas Olive Oil (for sauteing)
4 cups vegetable broth
Ground nutmeg to taste
Cayenne to taste

Here is how you make Corn Soup with Sweet Potato and Black Beans2:

To cook the sweet potato; boil in 2 cups of vegetable broth until just tender. It should retain its shape. While the sweet potato is cooking, use the remaining 2 cups of vegetable stock and cook the corn. This should take about the same amount of time as the sweet potato (15 minutes). Puree the corn and broth mixture in blender or food processor until smooth and pour into the now al dente sweet potato and broth mixture. Saute onion and celery until onion becomes translucent. Add this to sweet potato and corn mixture. Add black beans, pepper, nutmeg, cayenne and salt to taste. Easy on the nutmeg and cayenne, a small amount goes a long way. Reheat to serving temperature. Adjust seasonings as necessary.Number of Servings: 4Recipe submitted by SparkPeople user HEADSTRONG.

The nutritional information for Corn Soup with Sweet Potato and Black Beans2 is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 229.1

• Total Fat: 2.2 g
• Cholesterol: 0.0 mg
• Sodium: 965.7 mg
• Total Carbs: 48.0 g
• Dietary Fiber: 11.1 g
• Protein: 9.6 g