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Sweet Potato and Black Bean Soup

A warm and cozy soup combining creamy sweet potatoes with hearty black beans, creating a comforting and nutritious dish perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 medium sweet potatoes, peeled and diced
  • 1 can black beans, rinsed and drained
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • to taste Salt and pepper
  • 1 tbsp olive oil
  • 1 Juice of 1 lime
  • Chopped cilantro for garnish

Method
 

Preparation
  1. Begin by peeling and dicing your sweet potatoes into small cubes. Chop the onion and mince the garlic.
  2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 4-5 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Toss the diced sweet potatoes into the pot and stir well to mix everything together. Let it cook for another 5 minutes, stirring occasionally.
  4. Add the cumin and chili powder to the pot, mixing thoroughly.
  5. Now, add the vegetable broth and bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, or until the sweet potatoes are tender.
  6. Once the sweet potatoes are cooked, add the rinsed black beans and stir gently. Simmer for an additional 5 minutes.
  7. Squeeze the juice of one lime into the soup before serving.
  8. Ladle into bowls, garnish with chopped cilantro, and enjoy!

Notes

For substitutions, use butternut squash instead of sweet potatoes and consider adding quinoa or lentils for extra protein. Ensure sweet potatoes are tender but not mushy for the best consistency.