Description
A hearty, flavorful, and nutritious Sweet Potato Black Bean Soup that combines creamy sweet potatoes with protein-rich black beans, gently spiced and slightly sweet. This Mexican-inspired vegan and gluten-free soup is perfect for a comforting meal and can be made creamy or chunky according to your preference.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 medium sweet potatoes, peeled and diced
- 1 cup black beans (cooked or canned, drained)
- 4 cups vegetable broth
- 1 tsp cumin
- ½ tsp paprika
- Salt and pepper to taste
- Juice of ½ lime
Optional Toppings
- Cilantro
- Avocado
- Yogurt (plant-based for vegan option)
Instructions
- Heat oil: In a large pot, heat 1 tablespoon of olive oil over medium heat until shimmering.
- Sauté aromatics: Add chopped onion and minced garlic to the pot and sauté for about 3-5 minutes until they are soft and fragrant, stirring occasionally to avoid burning.
- Cook sweet potatoes: Add the diced sweet potatoes to the pot and cook for 5 minutes, stirring to coat them well with the oil and aromatics.
- Add spices: Stir in 1 teaspoon cumin and ½ teaspoon paprika, cooking for an additional minute to release their flavors.
- Add broth and simmer: Pour in 4 cups vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 15–20 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Add black beans: Stir in 1 cup of cooked or canned black beans (drained) and cook for another 5 minutes to heat through.
- Blend (optional): For a creamier texture, use an immersion blender to partially blend the soup while leaving some chunks for texture. Alternatively, blend fully for a smooth soup or not at all if you prefer it chunky.
- Finish and season: Stir in the juice of half a lime, then season the soup with salt and freshly ground black pepper to taste.
- Serve: Ladle the soup into bowls and top with optional fresh cilantro, sliced avocado, or a dollop of yogurt if desired. Serve warm.
Notes
- Blend fully for a smoother soup or leave chunky for a heartier texture.
- Add chili flakes if you desire extra heat and spice.
- This soup is excellent for meal prep and freezes well for up to 3 months.
- Use vegetable broth suitable for vegan and gluten-free diets to maintain dietary restrictions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
