Categories: soup
Ingredients
- 1 teaspoon olive oil
- Cooking spray
- 1 can (15 ounces) kidney beans
- 1 can (15 ounces) chickpeas
- 2 bay leaves
- 1 can (8 ounces) tomato sauce
- 2.5 cups water
- 1 vegetarian bullion cube (you can substitute 2.5 cups vegetable stock for water and bullion cube)
- 1 sweet potato, peeled and cut into 1/2 inch dice
- Salt and freshly ground black pepper
- Minced parsley (optional)
Directions
-
Heat the oil in a medium-large nonstick soup pot or one that has been sprayed with cooking spray.
-
Add the onion and sauté quickly, over high heat, until the edges start to brown, about 4 minutes.
-
Lower the heat and add both types of beans plus their liquid, and the bay leaves, tomato sauce, and water. Bring to a boil, then turn down to a simmer.
-
Drop in the bullion cube and sweet potato, stirring well. Cover the soup and cook, at a slow simmer, for about 25 minutes, or until the sweet potato is cooked through.
-
Correct the seasonings with salt and pepper. Serve, hot, in cups, with a little minced parsley if desired