Sweet Potato and Black Bean Soup

A savory, sweet and spicy soup packed to the hilt with vegetables, beans and even a bit of fruit. Shredded cabbage adds body and texture to the broth of the soup and serves as a backdrop for sweet potatoes, black beans and apple.

I know cabbage is one of the least desirable vegetables for most people, but I’m in the minority and truly get cravings for it. Here the cabbage is briefly simmered in a small amount of heavy cream and milk, a step that renders it rich and creamy.

The tart and juicy apple is barely noticeable but brings a subtle sweetness to the party that counteracts the warm and mild spiciness of the chili powder, paprika and cayenne.

Finished with a sprinkle of shredded cheese, this warm and nourishing soup will comfort you from the inside out! And the outside in.

1. In a large soup pot saute onion in olive oil over medium-low heat until tender. Add garlic and saute until fragrant. Add cabbage, heavy cream, milk, chile powder, thyme, paprika, salt, pepper, cinnamon and cayenne. Simmer slowly for 5-7 minutes.

2. Add sweet potatoes, apple, broth, black beans and vinegar. Bring to a simmer and cook 25-30 minutes. Taste halfway through and re-season if needed.

3. Serve with a generous sprinkle of cheese and parsley or chives.

I’m linking this to Heather over at Girlichef for the Hearth ‘n’ Soul Blog Hop and I’m also sending it to Deb of Kahakai Kitchen for Souper (Soup, Salad and Sammie) Sundays!