Cuban Sweet Potato and Black Bean Soup


1 cup onion, chopped
2 tablespoons unsalted butter
2 cups uncooked sweet potato, peeled and cubed
15-ounce can black beans, rinsed and drained
10-ounce can Original Ro-Tel Diced Tomatoes
and Green Chilies, undrained
1 cup green peppers, chopped
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1/2 teaspoon oregano
8 cups water
2 cups cooked white rice, any brand

In small saucepan, make the white rice and set aside. In large stockpot, melt the butter slowly and then add the onion. Saute until the onion is just starting to get tender. Add the rest of the ingredients in the order given except the white rice. Stir well, bring to a boil and then turn to a simmer and cover for 30 minutes, stirring occasionally. Add the white rice, stir well and then cook 5-10 more minutes. Serve immediately.

This recipe comes from Cathy B. at
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