This Black Bean Sweet Potato Soup is ideal for the cold winter ahead of us. It’s a great side serve with a baguette for a small midday meal.
[recipe servings=6-8 time=30 Minutes Difficulty=Easy]
1 Tablespoon Olive Oil
1 Yellow Onion, Diced
1 Garlic Cloves, Minced
1 Jalapeño, Minced
1 Teaspoon Chili Powder
½ Teaspoon Cumin
½ Teaspoon Dried Oregano
1/2 Teaspoon Ground Pepper To Taste
2 Medium Sweet Potatoes, Diced (Peeled If You Like)
2 Cups Low-Sodium Vegetable Broth
3 15-Ounce Cans Black Beans
1 15-Ounce Can Diced Tomatoes
1 Lime, Juiced
Toppings, optional: Crumbled Cotija or Feta Cheese, Sour Cream, Sliced Avocado, Cilantro
- In a large stockpot, heat the oil over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the garlic, jalapeño, chili powder, cumin, oregano, salt, and pepper and cook for 2 more minutes, until fragrant.
- Add the sweet potatoes, broth, black beans, and their liquid, and tomatoes and bring to a boil. Reduce the heat to a simmer and cook for about 10-15 minutes, until the sweet potatoes are fork tender. Stir in the lime juice and season to taste.
- Purée the soup partially with an immersion blender. Serve with toppings of your choice.