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With the crispness in the air, it’s time for soup.  Hearty and hot this fall vegetarian soup goes great with rice or quinoa.  This is going to be one of the sides for Thanksgiving this year. It’s can be from scratch or with a few canned goods.  Of course, you know it’s always better with fresh but that takes time. With canned, it takes about an hour.

Vegetarian Soup : Black Beans and Sweet Potatoes

First I wish this was toddler approved.  Unfortunately, you can’t always please the littles.  This one was meant to taste good to adults not bland it down for my toddler who won’t eat anything that is mixed.  So far I’ve only been able to get him to eat tomato soup. He will eat all of the elements just not together.  So the pieces with some rice worked for him.

As for the soup.  I did the canned route.

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Ingredients

Here are the ingredients I used and your options:  

• A broth, in a can 14.5 oz. You can make your own broth or choice any broth you like.    
• Black beans, in a can 15.25 oz.  You can cook them instead or choose a different bean.  I’m sure a white bean or chickpeas would work too.
• 3 small sweet potatoes.  You can find pre-cooked frozen sweet potatoes which would cut down on the time.  Or butternut squash instead if you don’t like sweet potatoes.
• Petite diced tomatoes mild with green chilies, in a can 10 oz.  Or you can use fresh tomatoes and chilies peppers or cayenne for the kick.
• 2 cups of spinach.  Or kale. You do have frozen pre-cooked as an option too.    
• 1 small onion.
• Seasoning.  I used garlic and black pepper. 

Directions

With mostly canned ingredients this took about an hour to make.  Most of the time was cooking the sweet potatoes.

First I put my broth in an 8 cup pot on the stove on simmer.  I then chopped my onion. That’s not my favorite thing to find in a soup so I chop it finely.  Then I diced my sweet potatoes pretty small so they would cook quickly.

I left them to cook covered for about a half an hour.  Stirring occasionally. Added some black pepper and garlic powder.  

In the meantime, I made a pot of brown rice.  You can use your favorite grain or noodles. Or try it without. 

Then I added my beans and tomatoes.  Stirred up and let heat for 15 minutes.

Finally, I added the spinach.  I did not chop my spinach.  Which was a huge mistake.  I will definitely be making it smaller next time. Probably not necessary with baby spinach.  

 

Once the spinach is cooked it’s ready to eat.  I saved half for the next day and really liked it.  The chilies had a chance to give the soup a stronger kick.

Thanksgiving Plans

When I make this for Thanksgiving I will be making it a day ahead for the spiciness.  

What are your plans for Thanksgiving sides?  This vegetarian soup will be one of our sides.  I’d love to hear about your plans.  Comment below, share your recipes and check out my Pinterest board for Thanksgiving this year.