Black Bean and Sweet Potato Soup

From: Michelle in Central Time

On Jan 17, 2009

This was our first venture into sweet potatoes, and was tasty and filling. Like many soups, it made a LOT for just the two of us. We did it on the stovetop (not good about planning ahead) and it simmered up just fine.

From: LadyJenn

On Dec 19, 2008

This is fantastic! I admit, it looks a little odd, and I think I would use my immersion blender to mix it up a little bit for my picky SO, but the flavor is super (make sure you chunk the sweet potato small enough). I liked the sour cream, but the lime didn't do much for me. It freezes great, too. Thanks!

From: *Parsley*

On Sep 16, 2006

I love black beans and sweet potatoes (or yams), too, so I knew I was going to love this soup. As per your introduction, I adapted this to the stovetop method. Th spices are just right, and the corn is a nice addition for some subtle crunch. I used nonstick cooking spray in place of the oil, so I cut the fat by a little more. I used yams instead of seet potatoes (I just like them better). A dallop of cool sour cream is wonderful on top. I'll be making this often; thanx!

From: 23spices

On Jan 14, 2008

This was great. I threw it in the crockpot and took it to a football party and had NONE left for my lunch today! Even the kids hoovered multiple bowls which surprised me. I used a combo of beer and chicken broth. I used a Leiny’s Sunset Wheat beer, and thought the coriander and fruit notes in the beer were a perfect compliment to the flavors. While it was good just as it was, I think next time, I will use a can of tomatoes with mild chilies to add a touch of heat as some suggested.