I know sweet potatoes and beans combined with Asian seasonings sounds like a crazy combination. You are just going to have to trust me on this. This soup is seriously delicious!

It is also fast and easy to make, filling, and frugal.

I pulled this soup together in under 20 minutes. I was able to do that because I had cooked rice on hand. If you don’t have cooked rice you can add 1 cup uncooked basmati rice and an additional 2 cups of liquid and let the rice cook while you are making the soup, but you will want to let the rice get a 5 – 10 minute head start before you add the sweet potatoes.

If you don’t have mirin in your pantry, you can substitute a sweet juice like white grape juice or apple juice. You can  save money on mirin, rice vinegar, soy sauce, and sesame seed oil by shopping at an Asian market.

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Alea's Ginger, Sweet Potato and Bean Soup

Delightful flavors in this hearty soup!

Prep Time5 minutes minutes

Cook Time15 minutes minutes

Servings - 8 servings

Ingredients 

1x2x3x

• 8 cups vegetable broth
• 1/4 cup soy sauce (use Braggs Liquid Aminos to make this gfree)
• 1/4 cup rice vinegar
• 2 Tbsp 2 tablespoons mirin (or grape juice)
• 2 tsp sesame oil optional
• 3 green onions, thinly sliced
• 6 4 - 6 cloves garlic, minced
• 1 Tbsp 1 tablespoon grated ginger
• 2 2 sweet potatoes, peeled and chopped into bite size pieces
• 15 oz black beans
• 15 oz navy beans
• 2 cups cooked rice
• 3 cups raw spinach

Instructions

• Put broth, soy sauce, rice vinegar, mirin, sesame seed oil, onion, garlic, and ginger in a large pot. Add sweet potatoes. Cook over a medium-high flame until the broth begins to boil.
• Lower flame and simmer for 5 minutes or until sweet potatoes are fork-tender.
• Add beans and rice and cook for 2 3 minutes until rice and beans are heated through.
• Add spinach and cook until just wilted. Serve immediately.