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Autumn Sweet Potato Soup with Black Beans & Tofu


  • Author: Jennifer McDaniel
  • Total Time: 35 minutes
  • Yield: 6

Description

The perfect sweet potato and black bean soup for fall using Trader Joe’s Autumnal Harvest soup as a short-cut.


Ingredients

Scale
  • 1 T. olive oil
  • 1 medium onion, chopped
  • 23 garlic cloves, minced
  • 1 sweet potato, cubed
  • 1 bell pepper (any color will do), chopped
  • 1 lb. super firm (high protein) Trader Joe’s tofu
  • 1, 15.5 oz can black beans, rinsed, drained
  • 1, 25 oz. Trader Joe’s Autumnal Harvest Soup
  • 3 c. low-sodium vegetable broth
  • Fresh herbs: cilantro/parsley

Instructions

  1. In a large pot, warm olive oil over medium-high heat.
  2. Add onion, garlic, sweet potato and bell pepper. Saúte until softened (about 8-10 minutes).
  3. Add tofu and saúte 2-3 additional minutes.
  4. Add black beans, Autumnal Harvest Soup, and vegetable broth.
  5. Simmer for about 10 additional minutes until sweet potatoes are cooked through.
  6. Top with fresh herbs such as parsley or cilantro.
  • Prep Time: 10
  • Cook Time: 25

Nutrition

  • Serving Size:
  • Calories: 263
  • Sugar: 8 g
  • Sodium: 695.2 mg
  • Fat: 10.3 g
  • Saturated Fat: 3.2 g
  • Carbohydrates: 32.8 g
  • Fiber: 8.8 g
  • Protein: 14 g
  • Cholesterol: 10 mg