Description
A hearty and nourishing sweet potato and black bean soup packed with warm spices, natural sweetness, and rich savory flavor—perfect for a comforting and wholesome meal.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 medium sweet potatoes, peeled and diced
- 1 can (400g) black beans, drained and rinsed
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- Salt to taste
- Black pepper to taste
- 1 tbsp lime juice
- 2 tbsp fresh cilantro, chopped
- Optional toppings: avocado, sour cream, or yogurt
Instructions
- Heat olive oil in a large pot over medium heat and sauté the chopped onion until soft.
- Add minced garlic and cook for about 30 seconds until fragrant.
- Stir in diced sweet potatoes, cumin, chili powder, and paprika, mixing well to coat.
- Pour in vegetable broth and bring to a simmer. Cook for 15–20 minutes until sweet potatoes are tender.
- Add black beans and cook for another 5 minutes.
- Blend part of the soup for a creamier texture if desired.
- Season with salt, pepper, and lime juice.
- Serve topped with fresh cilantro and optional garnishes.
Notes
- Add corn or diced tomatoes for extra texture and flavor.
- For more heat, include jalapeños or cayenne pepper.
- Stir in coconut milk for a richer, creamier soup.
- Adjust thickness with extra broth when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 7g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
