Description
Hearty and flavorful Black Bean and Sweet Potato Soup combines tender sweet potatoes, protein-rich black beans, and smoky spices in a comforting vegetable broth. This nutritious and easy-to-make soup is perfect for a cozy meal and can be garnished with avocado, cheese, or tortilla strips for added texture and taste.
Ingredients
Scale
Vegetables and Aromatics
- 1 red onion, chopped
- 3 cloves garlic, minced
- 1 large sweet potato, peeled and chopped
- 1 roasted red pepper, chopped (jarred works well)
- 1/2 bunch cilantro, chopped
Liquids
- 2 cans low sodium vegetable broth (15 oz each)
- 2 cups water
Beans and Tomatoes
- 3 cans low sodium black beans, rinsed and drained
- 3 cans diced tomatoes with green chiles
Spices and Oil
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 2 teaspoons cumin
- Dash of red pepper flakes
- Salt and pepper to taste
Instructions
- Sauté Aromatics: In a large soup pot, heat the olive oil over medium heat. Add the chopped red onion and cook until tender and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 2 minutes until fragrant.
- Add Vegetables: Stir in the peeled and chopped sweet potato along with the roasted red pepper. Cook the mixture for about 5 minutes, allowing the flavors to meld and the vegetables to start softening.
- Add Liquids and Beans: Pour in the vegetable broth and water, then add the rinsed black beans and the cans of diced tomatoes with green chiles. Stir thoroughly to combine all ingredients evenly.
- Season and Simmer: Add in the chili powder, cumin, and a dash of red pepper flakes for a mild heat. Toss in the chopped cilantro and stir again. Reduce the heat to medium-low and let the soup simmer uncovered for about 30 minutes, or until the sweet potatoes are tender and cooked through.
- Final Seasoning and Serving: Taste the soup and season with salt and pepper as desired. Serve the soup hot. Optionally, garnish with additional cilantro, avocado slices, shredded cheese, tortilla strips, and/or a dollop of sour cream for extra flavor and texture.
Notes
- You can use jarred roasted red peppers for convenience.
- To freeze, allow the soup to cool completely and store in freezer-safe containers.
- Adjust the amount of red pepper flakes to control the spiciness level.
- For a smoother texture, partially blend the soup before serving.
- Adding avocado and cheese as garnishes adds creaminess and richness.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 350mg
- Fat: 4.5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
