Categories: soup

Ingredients

• 1 teaspoon olive oil
• Cooking spray
• 1 can (15 ounces) kidney beans
• 1 can (15 ounces) chickpeas
• 2 bay leaves
• 1 can (8 ounces) tomato sauce
• 2.5 cups water
• 1 vegetarian bullion cube (you can substitute 2.5 cups vegetable stock for water and bullion cube)
• 1 sweet potato, peeled and cut into 1/2 inch dice
• Salt and freshly ground black pepper
• Minced parsley (optional)

Directions

1. Heat the oil in a medium-large nonstick soup pot or one that has been sprayed with cooking spray.

2. Add the onion and sauté quickly, over high heat, until the edges start to brown, about 4 minutes.

3. Lower the heat and add both types of beans plus their liquid, and the bay leaves, tomato sauce, and water. Bring to a boil, then turn down to a simmer.

4. Drop in the bullion cube and sweet potato, stirring well. Cover the soup and cook, at a slow simmer, for about 25 minutes, or until the sweet potato is cooked through.

5. Correct the seasonings with salt and pepper. Serve, hot, in cups, with a little minced parsley if desired

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