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Alea’s Ginger, Sweet Potato and Bean Soup

Posted By Alea On October 23, 2012 @ 5:00 pm In Beans,Casein Free,Dairy Free,Recipes,rice,Soup,vegetarian | 6 Comments

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.

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. [5]

Alea’s Ginger, Sweet Potato and Bean Soup

Adapted from Asian Chicken and Rice Soup [6]

Yield – 8 servings

Preparation Time – 5 minutes

Cooking Time – 15 minutes

Ingredients

  • 8 cups vegetable broth (How to Make Vegetable Broth [7])
  • 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 [8])
  • 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
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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.

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[5] shopping at an Asian market.: http://premeditatedleftovers.com/ethnic-markets-fascinating-food-fantastic-bargains/

[6] Asian Chicken and Rice Soup: http://premeditatedleftovers.com/asian-chicken-and-rice-soup/

[7] How to Make Vegetable Broth: http://premeditatedleftovers.com/how-to-make-vegetable-broth-in-a-slow-cooker/

[8] Frugal Tip for Ginger: http://premeditatedleftovers.com/freezing-ginger-to-reduce-waste/

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