Portuguese Bean Soup with Sweet Potatoes
Preparation Time: 12 minutes
Cooking Time: 12 minutes
Servings: 4 (makes about 7 cups of soup)
Calories: 165 per serving
Percent from Fat: 20%
Course: Soups - Side
Food as MedicineSM Ingredient: Sweet Potato
Food as MedicineSM TipSweet potatoes are packed with antioxidants that neutralize free radicals in the body, helping to prevent heart disease and cancer.
Culinary Taste TipDon't refrigerate sweet potatoes — the cold dulls their taste. They keep well at room temperature.
Culinary Technique TipWash the sweet potato thoroughly, then use them in this recipe with the skin on for extra vitamins.
Ingredients2 teaspoons olive oil
1 cup coarsely chopped white onion
3 cups reduced-sodium chicken broth
1 cup diced (one-half inch pieces) unpeeled sweet potato
3 to 4 teaspoons chili garlic sauce or chili puree with garlic, such as Lee Kum Kee brand
1 can (14. 5 ounces) diced tomatoes, undrained
One 15- or 16-ounce can Great Northern or cannelloni beans, undrained
4 cups packed sliced Swiss chard or collard greens
4 teaspoons balsamic vinegar (optional)
PreparationHeat a large saucepan over medium-high heat. Add oil, then onion; cook three minutes, stirring occasionally. Add broth, sweet potato, and chili garlic sauce; bring to a boil over high heat. Reduce heat; simmer uncovered five minutes. Stir in tomatoes and beans; return to a simmer. Stir in Swiss chard or collard greens. Simmer five minutes or until sweet potatoes and chard or greens are tender. Stir in vinegar, if desired, and ladle into four serving bowls.
SubstitutionsDiced, peeled butternut or delicate squash may be substituted for the sweet potato. Kale, turnip, or beet greens may replace the Swiss chard or collard greens.
Nutritional AnalysisTotal fat (g): 3.7;Fat calories (kc): 33.3;Cholesterol (mg): 2.4;Saturated fat (g):0. 8;Polyunsaturated fat (g):0. 3;Monounsaturated fat (g): 2.1;Fiber (g): 8.2;Carbohydrates (g): 30;Sugar (g): 7.3;Protein (g): 9.9;Sodium (mg): 899;Calcium (mg): 166;Magnesium (mg): 49;Zinc (mg):0. 4;Selenium (mcg): 7;Potassium (mg): 801;Flavonoids (mg): 3.8;Lycopene (mg): 3.3;Vitamin A (RE): 569;Beta-carotene (RE): 3327;Vitamin C (mg): 39.5;Vitamin E (mg): 5.07;Thiamin B1 (mg):0. 09;Riboflavin B2 (mg):0. 09;Niacin B3 (mg): 3.3;Vitamin B6 (mg): 1.06;Folic acid (mcg): 214
Comments on Portuguese Bean Soup with Sweet Potatoes
WOW! This soup is great. I love sweet potatoes so I decided to try this. I've never eaten collard greens, nor have I ever had chili garlic sauce so I was a bit apprehensive about the end result. I'm so glad I tried it. This soup has great flavor and as expected the chili garlic sauce adds a bit of a kick. I only uses 3 teaspoons, just right for my taste buds. With great flavor and so fast to make, it has become an instant favorite. I even sent the recipe to four friends.Â
Wow. Made it, and it tastes wonderful. I am so happy to hear that sweet potatoes are good for you. I love them. What a great way to get in some leafy greens. I get a bit tired of salad.
I make this about once a month and freeze the leftovers so I can eat it for lunch. This is the best soup recipe I've ever made!
I like the sounds of this soup, but I'm on cumadin and have to be concerened about the amount of vitamin-k I take in.
I would hope that I can eat this soup.
I'M ON CUMADIN AND WOULD LIKE TO KNOW IF I CAN OMIT THE GREENS
Great! So glad I tried recipe. I made this for my dad who is a basic white bean eater and he loved it. I will be making some to freeze for him. He has had some heart problems and this is a great recipe to help his heart.
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