Description
A flavorful and hearty Sweet Potato Black Bean Soup that combines tender sweet potatoes, black beans, and smoky chipotle peppers in a comforting vegetable broth. This easy-to-make soup is perfect for a nutritious lunch or dinner, garnished with fresh cilantro and served with lime wedges for a refreshing zest.
Ingredients
Scale
Soup Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 clove garlic, minced
- 2 ribs celery, diced
- 1 carrot, peeled and diced
- 1 can black beans (15 ounces), drained
- 4 cups low sodium vegetable stock
- Juice of one lime
- 2 orange-fleshed sweet potatoes, peeled and cut into cubes (about 4 cups)
- 1 cup frozen corn
- 1 chipotle pepper, seeded and diced
- 2 tablespoons adobo sauce
- 1 teaspoon cumin
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
Garnish
- 4 tablespoons chopped fresh cilantro
Instructions
- Heat the oil and sauté aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, diced carrots, and celery. Reduce the heat to medium-low and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
- Add remaining ingredients: To the pot, add the drained black beans, vegetable stock, lime juice, cubed sweet potatoes, frozen corn, diced chipotle pepper, adobo sauce, cumin, salt, and black pepper. Stir well to combine all the ingredients.
- Simmer the soup: Bring the mixture to a gentle simmer and cook uncovered for about 15 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Garnish and serve: Remove the soup from heat. Ladle into bowls and garnish with fresh chopped cilantro. Serve with additional lime wedges if desired for extra zing.
Notes
- Chopping vegetables can be streamlined using a food processor or mini chopper, which also can double as an immersion blender for creamy soup variations.
- Use low sodium or no salt vegetable broth and adjust salt according to your taste.
- Chipotle pepper provides a smoky heat. Seed removal reduces spiciness; add more chipotle peppers for extra heat but taste as you go.
- Extra chipotle peppers and adobo sauce can be stored in an airtight container in the refrigerator for up to 7 days or frozen for up to 6 months.
- Store leftover soup in an airtight container in the fridge for up to 4 days.
- To freeze soup, cool completely, portion into freezer-safe bags or containers, and freeze for up to 3 months. Thaw overnight and reheat gently on the stove or microwave.
Nutrition
- Serving Size: 1 cup (about 245 grams)
- Calories: 180
- Sugar: 6 grams
- Sodium: 300 mg
- Fat: 5 grams
- Saturated Fat: 0.7 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 32 grams
- Fiber: 7 grams
- Protein: 6 grams
- Cholesterol: 0 mg
