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Moroccan Black Bean & Sweet Potato Soup
In a large pot, over medium heat, add olive oil with the spices and salt. Cook for 2 minutes, then add onion, garlic, and sweet potato. Cook, covered, for about 8 minutes, stirring occasionally, until the onions have started to soften.
Add all remaining ingredients, except ginger and spinach, and increase heat to high to bring to a boil. Reduce heat to low and simmer for 25 minutes. Stir in ginger and spinach for the last 2 minutes before serving.
Ingredients:
1)
olive oil: 1 tablespoon
2)
ground cumin : 2 teaspoon
3)
ground coriander : 1 teaspoon
4)
cinnamon: 1 teaspoon
5)
dried basil: 1 teaspoon
6)
turmeric: 0.5 teaspoon
7)
sea salt : 1 teaspoon
8)
ground pepper: 1 teaspoon
9)
cayenne: pinch
10)
large onion, chopped: 1
11)
garlic cloves, minced: 4
12)
sweet potato, diced: 3 cup
13)
black beans, cooked: 3.03 cup
14)
low-sodium vegetable broth: 6 cup
15)
fresh minced ginger: 1 tablespoon
16)
spinach: 1 cup
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