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Black Bean & Sweet Potato Soup

I love to make a double batch of this soup and freeze in individual portions for lunches later. The orange juice really combines the savory and the sweet from the potatoes. This is also a toddler approved recipe!

Prep Time: 10 Minutes | Cook Time: 30 Minutes


  • 2 tbsp of neutral oil

  • 1 small onion (chopped, about 1 cup)

  • 4 small sweet potatoes (peeled and chopped, about 3 cups)

  • 28 ounce can black beans, drained and rinsed

  • 14.5 ounce can diced tomatoes

  • 14.5 ounce can reduced sodium chicken stock (or vegetable stock)

  • 2 tsp cumin

  • 1 tsp chili powder

  • 1 tsp salt

  • 1 tsp garlic powder

  • 1 cup orange juice


  1. Add oil to a medium pot and warm over medium heat.

  2. Add your onion and sweet potato and stir to coat. 

  3. Add your spices and cook for about 5 minutes.

  4. Add the beans, tomatoes, and stock.  Bring to a simmer and cook for about 12-15 minutes or until the vegetables are soft.

  5. Stir in the orange juice.


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