Black Bean and Sweet Potato Soup

  • recipe image cover
  • recipe image cover





1. Soak dry beans overnight or for at least 4 hours in plenty of water. Place soaked beans in a heavy soup pot with 4 cups of water or broth. Bring to a boil, cover, and simmer about 1 ¼ hours, or until beans are tender. (If using canned beans, skip this step.)

2. In a wok, stir-fry onions, half the garlic, the cumin, and carrots until just tender. Add bok choy, the remaining garlic, and bell pepper. Stir-fry another 10 – 15 minutes, until everything is very tender.

3. Add vegetable mixture to beans, scraping bowl carefully. Stir in orange juice, diced tomatoes, and sweet potatoes. Add black pepper and cayenne pepper.

4. Puree some or all of soup in batches in a food processor or blender.

5. Simmer over low heat for 10 to 15 minutes. Serve topped with chopped green onions, cilantro and salsa. The salsa really adds a punch!

Source of Recipe –  Adapted from Prevent and Reverse Heart Disease Book by Dr. Caldwell Essselstyn Jr., M.D.


2 cups dry black bean, or 3 15-ounce cans black
beans, rinsed and drained
4 cups water or vegetable broth
1 large onion, chopped
10 medium garlic cloves, chopped
2 teaspoons ground cumin
2 medium carrots, diced
1 cup chopped bokchoy
1 large bell pepper, chopped (1 cup)
1 and half cups orange juice
2 medium tomatoes,
1 large sweet potato, steamed and cubed (1 cup)
black pepper, to taste
green onions, chopped
cilantro, lots!