Black and White Bean Soup with Sweet Potatoes

Protein packed goodness in every bowl! Google black beans, white kidney beans and sweet potato and you'll see just how many nutrients this soup is loaded with. And I don't even have to tell you about that superfood ... kale!

Ingredients:

1 tbsp olive oil

1 cup diced onion

1/2 cup diced red pepper

3-4 tsps minced garlic

19 oz can white kidney beans

1/2 cup black beans

2 cups diced sweet potato

1/4 cup chopped roasted red pepper

1 1/2 cups vegetable broth

28 oz can diced tomatoes, undrained

2 cups chopped kale

1 tsp dried oregano

1/2 tsp dried basil

1/2 tsp dried thyme

a few grinds of black pepper

Heat the olive oil in a large pot, add the onions and red pepper and cook 3-4 minutes. Add the garlic for 1 minute longer. Rinse and drain the canned beans and add along with the sweet potato.

I had this big bag of kale in my freezer from last summer's kale harvest so I used this in the soup. You can use fresh or frozen or substitute it for spinach or another favourite green.

Add the remaining ingredients and bring to a boil

Then cover and simmer until the sweet potatoes are tender, about 25-30 minutes depending on the size you diced them.

Then serve it up in bowls with a nice crusty bread for dunking!

Serves 4