The potato and the onions give this soup a touch of sweetness that contrasts nicely with the tartness of the sour cream and the lime. It also freezes well for a quick, hearty, weekday lunch. If you plan ahead you can use cooked dried black beans instead of canned.

Sun Oven Black Bean and Sweet Potato Soup


1 tablespoon canola oil

2 medium onions, finely chopped

2 teaspoons ground coriander

1 teaspoon ground cumin

2 (14 oz each) cans black beans, rinsed and drained

1 large sweet potato, peeled and chopped

6 fresh cilantro sprigs

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

5 cups vegetable broth

1/4 cup Sour cream

4 thin lime slices, finely chopped


Set Global Sun Oven out to preheat

Heat oil in a large pot over medium high heat. Add the onions and cook until softened, about 5 minutes. Add the coriander and cumin; cook, stirring constantly until fragrant, about 30 seconds. Add following six ingredients, beans through broth, stir, cover, and transfer pot to GSO. Cook until vegetables are fork tender, about 1 hour. Remove pot from GSO. Discard the cilantro sprigs. Puree soup in a blender in batches.

Garnish each serving with the yogurt and lime.

Makes 4 servings.

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