Description
Discover the deliciously wholesome and easy-to-make Black Bean and Sweet Potato Soup, a cozy vegetarian meal perfect for chilly evenings. Packed with nutrients, this healthy winter soup combines roasted sweet potatoes with hearty black beans, making it an ideal comfort food that’s simple to prepare and full of flavor.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder (optional for heat)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Heat 2 tablespoons olive oil in a large pot and sauté the chopped onion and minced garlic until fragrant and translucent, about 3-4 minutes.
- Add the diced sweet potatoes, ground cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 2-3 minutes to toast the spices.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 20-25 minutes until the sweet potatoes are tender.
- Add the black beans during the last 5 minutes of simmering to warm through.
- Use an immersion blender directly in the pot or transfer to a blender to puree the soup until smooth and creamy. Return to the pot if needed, adjust seasoning, and serve hot garnished with cilantro or parsley.
Notes
- For an extra creamy texture, stir in coconut milk or heavy cream during blending.
- Make it vegan by using vegetable broth and omitting any dairy toppings.
- Charred or roasted sweet potatoes can be used for a deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1 1/4 cups)
- Calories: 180 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg