Lose Weight with these Soups

This soup tastes best when made at least one-day in advance to give the flavors time to come together.


  • 1 tbsp. olive oil
  • 1 medium – diced
  • 3 medium sweet potatoes – chopped (about 4 cups)
  • 1-16 oz. jar chunky salsa
  • 1-15 oz. can black beans – drained
  • 2 cups chicken stock or vegetable stock
  • 2 cups water
  • 1 tbsp. Chili Powder
  • 2 tsp. ground cumin
  • 1/2 tsp. ground cinnamon
  • Toppings: kale, cilantro, red onion and/or avocado
  1. In a large pot over medium heat, add the onions and 1 tbsp. olive oil.  Season with salt and freshly ground black pepper.
  2. Continue cooking until onion is translucent.
  3. Add sweet potato, chili powder, cinnamon and cumin. Cook for 3 minutes.
  4. Add salsa, stock and water. Bring to a low boil  and then reduce heat to simmer.
  5. Cover and cook for 20 minutes.
  6. Add black beans cook for 10 minutes – or until the sweet potatoes are fork tender.
  7. Serve with fresh kale, cilantro, red onion and/or avocado.

Continue on to page 3 for the Butternut Squash and Lentil soup recipe…

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