YIELD: 6 servings
1 cup chopped onion
¼ cup coarsely chopped green bell pepper
¼ cup coarsely chopped red bell pepper
1 cup chopped zucchini
1 cup peeled, chopped carrot
2 cloves garlic, minced
2 Tbsps. light olive oil
1 tsp. cumin
½ tsp. salt
½ tsp. black pepper
1 cup water
1 28-oz. can diced tomatoes
1 cup mild or medium salsa
3 cups peeled, cubed sweet potato
1 28-oz. can red kidney beans, drained
1 15-oz. can black-eyed peas or garbanzo beans, drained
1 cup corn kernels
1. In large soup pot, sauté onion, bell pepper, zucchini, carrot and garlic in oil for about 5 minutes or until tender. Stir in cumin, salt, pepper, water, tomatoes, salsa and sweet potato. Simmer 20 minutes, stirring often.
2. Add kidney beans, black-eyed peas or garbanzo beans and corn. Cook an additional 20 minutes over low heat. Season to taste.
Photo and recipe: North Carolina SweetPotato Board
