Alea’s Ginger, Sweet Potato and Bean Soup

by Alea on October 23, 2012

Asian Sweet Potato and Rice Soup Recipe

I know sweet potatoes and beans combined with Asian seasonings sounds like a crazy combination. You are just going to have to trust me on this. This soup is seriously delicious!

It is also fast and easy to make, filling, and frugal.

I pulled this soup together in under 20 minutes. I was able to do that because I had cooked rice on hand. If you don’t have cooked rice you can add 1 cup uncooked basmati rice and an additional 2 cups of liquid and let the rice cook while you are making the soup, but you will want to let the rice get a 5 – 10 minute head start before you add the sweet potatoes.

Ginger Spiced Sweet Potato Soup with Beans and Rice

If you don’t have mirin in your pantry, you can substitute a sweet juice like white grape juice or apple juice. You can  save money on mirin, rice vinegar, soy sauce, and sesame seed oil by shopping at an Asian market.

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Alea’s Ginger, Sweet Potato and Bean Soup

Adapted from Asian Chicken and Rice Soup

Yield – 8 servings

Preparation Time – 5 minutes

Cooking Time – 15 minutes

Ingredients

  • 8 cups vegetable broth (How to Make Vegetable Broth)
  • 1/4 cup soy sauce (use Bragg’s Liquid Aminos to make this gfree)
  • 1/4 cup rice vinegar
  • 2 tablespoons mirin (or grape juice)
  • 2 teaspoons sesame oil (optional)
  • 3 green onions, thinly sliced
  • 4 – 6 cloves garlic, minced
  • 1 tablespoon grated ginger (Frugal Tip for Ginger)
  • 2 sweet potatoes, peeled and chopped into bite size pieces
  • 1 3/4 cups or 15 oz. can black beans
  • 1 3/4 cups or 15 oz. can navy beans
  • 2 cups cooked rice
  • 2 -3 cups raw spinach

 

Directions

  • Put broth, soy sauce, rice vinegar, mirin, sesame seed oil, onion, garlic, and ginger in a large pot. Add sweet potatoes. Cook over a medium-high flame until the broth begins to boil.
  • Lower flame and simmer for 5 minutes or until sweet potatoes are fork-tender.
  • Add beans and rice and cook for 2 – 3 minutes until rice and beans are heated through.
  • Add spinach and cook until just wilted. Serve immediately.

I served the Ginger Sweet Potato and Black Bean Soup with a garden salad.

{ 4 comments… read them below or add one }

Cathy S. October 23, 2012 at 9:38 pm

Alea, I’m not seeing the chicken listed as an ingredient. About how much chicken did you use and I assume that it was already cooked before adding to the soup?? Looking forward to trying it. Thanks!

Reply

Alea October 23, 2012 at 9:46 pm

Actually I wrote chicken, but I meant beans. I had chicken on the brain because I adapted my Asian Chicken and Rice Soup and used it as the base for the Sweet Potato and Bean Soup. You could add a cup of cooked chicken if you wished and you could also replace the vegetable broth with chicken broth, but it is delicious and filling without the chicken (and more frugal too).

Reply

Cathy S. October 23, 2012 at 10:25 pm

Thanks Alea! Looks delicious and versatile! Can’t wait to try it either way!

Reply

Regina Cox January 12, 2013 at 10:24 am

Looks yummy!

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