Black Bean Sweet Potato Soup

This soup is quick and easy to throw together, is full of vitamins and minerals, and is comprised wholly of ingredients I always have in my pantry (a major win in my books). It can be jazzed up with shredded cheese and sour cream or left plain and simple. The recipe makes a lot but it freezes well.


2 Tablespoons olive oil
1 onion, finely diced
4 carrots, sliced (approximately 1 cup)
1 sweet potato, finely diced (approximately 3 cups)
3 cloves garlic, minced
1/2 teaspoon cumin
1 x 796mL can diced tomatoes, with juice
2 x 540mL can black beans, drained and rinsed well
4 cups vegetable or chicken broth
salt and pepper to taste


Heat olive oil in large soup pot over medium high heat. Add onions, carrots, and sweet potatoes and cook until softened, 7 - 10 minutes.

Add garlic and cumin and cook, stirring constantly, for another minute or two.

Add tomatoes with their juice, beans, and broth. Bring to a boil and cook until vegetables are completely tender, anywhere from 5 - 15 minutes depending on how big you sliced your veg.

You can leave this soup as-is or you can blend all (or part) of it for a smoother consistency. I like to use my immersion blender and blend in quick bursts to end up with a sort of half-smooth-half-chunky consistency.

Serve with sour cream, shredded cheese, sliced green onions, fresh cilantro, lime wedges, hot sauce, etc. The sky's the limit.

Makes 8 servings.

Black Bean Sweet Potato Soup || Hillary with 2Ls

Kale and Navy Bean Caesar-ish Salad

I created this salad because I had a craving for Caesar salad. I wouldn't say this salad is full smug hippie healthy (so much cheese!) but it's got enough healthy elements that I consider it a healthy way to satisfy a craving for something unhealthy. 

Dressing Ingredients

1/2 cup finely grated parmesan cheese (or asiago or pecorino cheese) 

1/4 cup* navy beans, drained and rinsed well

2 cloves fresh garlic, peeled 

Juice of 1 lemon (approximately 1/4 cup) 

1 Tbsp red wine vinegar

2 Tbsp olive oil

1/2 tsp - 1 tsp anchovy paste (or omit it if it makes you feel squicky)

freshly ground pepper

Salad Ingredients 

1 large bunch curly green kale

1 398mL* can navy beans, drained and rinsed well

1/2 cup finely grated parmesan cheese (or alternative cheese)

1/4 cup hemp hearts

1/4 chia seeds

Buzz dressing ingredients in food processor until smooth. Taste and add salt if needed (this will depend on whether or not you use anchovy paste and how salty your cheese is). 

Remove stalks from kale and chiffonade the leaves. You want to end up with about 8 cups of finely chopped kale for the amount of dressing this recipe makes. Add dressing, navy beans, additional cheese, hemp hearts, and chia seeds. Mix well. 

You can sex it up with bacon bits or croutons but nixing them keeps this salad healthier.  

This salad works well as a side dish but I've also had it as a meal when I topped it with poached eggs.  

* I hate recipes that make you use a portion of a can of something so don't read this as a can of beans plus an extra 1/4 cup for the dressing. I used 1 can of navy beans and just nicked a quarter cup for the dressing. You could also use a different bean but I like how small and creamy navy beans tend to be.