Sweet Potato, Black Bean & Corn Soup
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![Preparation time]()
Prep time15 min![Cooking time]()
Cooking time20 min![Servings]()
Portions4![Difficulty]()
DifficultyEasy
Ingredients
-
2 tablespoons Country Crock® Original Spread
![Original Spread]()
- 1 onion, chopped
- 1/2 teaspoon salt
- 2 cloves garlic, chopped
- 1 teaspoon ground cumin
- 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 4 cups vegetable stock
- 1 can (15 oz.) black beans, rinsed and drained
- 2 cups frozen corn, thawed
- 1 cup coconut milk,half and half or light cream
- 2 tablespoons chopped fresh cilantro
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Melt Country Crock Spread in a large sauce pot over medium-high heat and cook onion and salt about 3 minutes or until softened. Add garlic and cumin and cook 1 minute.
- Stir in sweet potatoes and vegetable stock. Bring to boil, then reduce heat to low and simmer covered 10 to 15 minutes or until potatoes are tender.
- Stir in beans, corn and coconut milk and cook 2 minutes or until heated through. Stir in cilantro. Serve with lime wedges.
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