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.
- 8 cups vegetable broth
- 1/4 cup soy sauce (use Braggs Liquid Aminos to make this gfree)
- 1/4 cup rice vinegar
- 2 Tbsp 2 tablespoons mirin (or grape juice)
- 2 tsp sesame oil optional
- 3 green onions, thinly sliced
- 6 4 - 6 cloves garlic, minced
- 1 Tbsp 1 tablespoon grated ginger
- 2 2 sweet potatoes, peeled and chopped into bite size pieces
- 15 oz black beans
- 15 oz navy beans
- 2 cups cooked rice
- 3 cups raw spinach
- 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.