Sweet Potato Black Bean Soup
Sweet Potato Black Bean Soup is a comforting and nutritious dish perfect for chilly evenings or casual gatherings. This hearty soup combines the natural sweetness of roasted sweet potatoes with protein-packed black beans, all simmered in a savory vegetable broth. With its vibrant colors and rich flavors, this recipe is not only easy to make but also customizable to suit your taste. Enjoy it as a cozy meal, topped with fresh cilantro or avocado for an extra touch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves about 4 portions 1x
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
Scale
- 2 medium sweet potatoes (about 500g), peeled and diced
- 1 can (15 oz) low-sodium black beans, rinsed and drained
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 tsp ground cumin
- 1 tsp chili powder
- Juice of 1 lime
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, add olive oil. Sauté the onion and garlic until fragrant and translucent (about 5 minutes).
- Stir in diced sweet potatoes, cumin, and chili powder; cook for another 2 minutes.
- Pour in vegetable broth and bring to a simmer. Cover and cook for 15-20 minutes until sweet potatoes are tender.
- Using an immersion blender, blend part of the soup until smooth while leaving some chunks for texture. If using a regular blender, carefully blend half of the soup.
- Stir in black beans and lime juice; simmer for an additional 5 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 7g
- Cholesterol: 0mg