Sweet Potato & Black Bean Soup

Beans are a great ingredient to add to soups as they up the protein and fibre, and are a source of slow-digesting carbs.  When blended, beans add a creamy consistency to the soup, without the extra calories and fat from cream.  They take what would be a low calorie soup and make it a more filling meal.  Read More >>> Ingredients 300g Steamed Sweet Potato 2/3 Can of Drained Black Beans (160g) 2 Cups of Low Sodium Vegetable Stock 1 Diced Onion 1 Finely Diced Jalapeno 1 tsp Crushed Garlic Directions Add the onion, jalapeno and garlic  to your saucepan and cook until lightly browned The remaining ingredients can now be added, and left simmering with a lid on for 25-30 minutes  If you're short on time, have the sweet potato steaming in the microwave while you get the soup started (remember to stick some holes in it with a knife!) Allow the soup to cool before blending it (see the reason why, here) Heat up the soup when needed Makes 3 serves  Macros per serve 175 calories 8g protein 0.4g fat 36g carbs 5g sugar 5g fibre Check back tomorrow for my Spicy Zucchini Soup recipe! via Stacie Michelle http://stacie-michelle.blogspot.com/2013/06/sweet-potato-black-bean-soup.html

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