Black Bean Soup with Sweet Potatoes and Kale

Black-Bean-Soup-with-Sweet-Potatoes-and-KaleDon’t you just love a good healthy soup on a cold, snowy day? We do! Add some Pinnaclife fiber, and you’re all set for an easy, nutritional meal! Recipe from Hy-Vee!


  • 1 tbsp Hy-Vee Select olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 (6 ounce) can Hy-Vee tomato paste
  • 1 1/2 tsp ground cumin
  • 1/2 tsp Hy-Vee crushed red pepper flakes
  • 3 c. vegetable broth
  • 2 (15 ounces each) cans Hy-Vee black beans, drained and rinsed
  • 1 medium sweet potato (about 8 ounces), peeled and cut into 1/2-inch cubes
  • 2 c. packed chopped baby kale
  • 12 (1/4 inch) slices Hy-Vee Baking Stone pretzel bread
  • Butter-flavored nonstick cooking spray
  • 3 ounces Hy-Vee 1/3-less-fat cream cheese, softened
  • 3 tbsp chopped drained oil-packed sun-dried tomatoes
  • 1 tbsp chopped fresh chives
  • Pinnaclife Prebiotic Fiber


  1. Heat olive oil in a Dutch oven over medium heat. Add onion and garlic; cook about 5 minutes or until onion is tender. Stir in tomato paste, cumin and crushed red pepper flakes. Add vegetable broth, black beans and sweet potatoes; stir and bring to boiling over medium-high heat. Reduce heat to medium-low; cover and simmer 15 minutes. Stir in kale. Simmer, uncovered, 10 minutes more.
  2. Meanwhile, spray both sides of bread with butter-flavored nonstick cooking spray. Place on a baking sheet. Bake at 375 degrees for 10 minutes or until crisp. Cool.
  3. Combine softened cream cheese, sun-dried tomatoes and chives. Spread on toasted bread slices. Serve with soup.

Taken from Hy-Vee:

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