Spicy Sweet Potato & Chickpea Soup
I love hearty, healthy entree soups, and a bowl of this southwestern sweet potato-soup really satisfies. I add a can of chickpeas for protein, making it ideal for an easy dinner. And it reheats and even freezes beautifully, so I often make a double batch. —Jennifer Fisher, Austin, Texas
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 4
- 1/4 cup water
- 1/2 teaspoon ground cumin
- 4 cups chicken stock
- 2 teaspoons olive oil
- 1 medium onion chopped
- 6 bacon strips cooked and crumbled
- 2 green onions sliced
- 2 teaspoons ground ancho chili pepper
- 1 pound sweet potatoes (about 2 medium), peeled and cut i
- 1 can (15 ounces) chickpeas or garbanzo beans rinsed and drained
- shaved parmesan cheese optional
- Carbohydrate 17.8903985143236 g
- Cholesterol 42.960000012173 mg
- Fat 25.3120362539692 g
- Fiber 0.223029992860556 g
- Protein 17.1523037602254 g
- Saturated Fat 7.92197092617824 g
- Serving Size 1 1 servings. (659g)
- Sodium 1038.50585058073 mg
- Sugar 17.6673685214631 g
- Trans Fat 2.51740220031647 g
- Calories 374 calories
In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender, 4-6 minutes. Stir in spices. Add potatoes, chickpeas, stock and water; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan and heat through. Top with bacon, green onions and, if desired, cheese.Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock or water if necessary.
