Lose Weight with these Soups

BLACK BEAN AND SWEET POTATO SOUP
This soup tastes best when made at least one-day in advance to give the flavors time to come together.

Ingredients:

• 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…