SWEET POTATO, BLACK BEAN & CORN SOUP
MAKES 11 cups
PREP TIME: 15 Minute(s)
COOK TIME: 20 Minute(s)
INGREDIENTS
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2 Tbsp. vegetable oil
1 medium onion, chopped
1 medium red bell pepper, coarsely chopped
1 tsp. ground cumin
2 lbs. sweet potatoes or yams, peeled and cut into 1-inch cubes
4 cups water
3 Knorr® Vegetarian Vegetable Bouillon Cubes, crumbled
1 can (15.5 oz.) black beans, rinsed and drained, if desired
1 can (15.25 oz.) whole kernel corn, undrained
1 cup coconut milk
2 Tbsp. chopped fresh cilantro
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PREPARATION
- Heat oil in 4-quart saucepot over medium-high heat and cook onion, stirring occasionally, 3 minutes or until tender.
- Stir in red pepper and cook, stirring occasionally, 2 minutes. Stir in cumin and cook 1 minute.
- Stir in sweet potatoes, water and Knorr® Vegetarian Vegetable Bouillon Cubes. Bring to a boil over high heat. Reduce heat to low and simmer covered 12 minutes or until potatoes are tender.
- Stir in beans, corn and coconut milk and cook 2 minutes or until heated through. Stir in cilantro.
- Serve, if desired, with lime wedges or hot pepper sauce.
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