Description
A comforting and nutritious soup made with sweet potatoes, black beans, and spices, perfect for chilly evenings.
Ingredients
Scale
- 2 large sweet potatoes, diced
- 1 can black beans, drained and rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, sour cream, lime wedges
Instructions
- Dice the onion, bell pepper, and sweet potatoes into uniform pieces.
- Heat olive oil in a large pot over medium heat and sauté the onions and garlic until fragrant.
- Add bell pepper and sweet potatoes, and sauté for about 5 minutes until softened.
- Stir in cumin, chili powder, and paprika, toasting for a minute.
- Pour in vegetable broth and black beans, bringing to a gentle simmer for 20-30 minutes.
- Optionally, blend part of the soup for a creamier texture.
- Taste and adjust seasoning, then serve with desired toppings.
Notes
This soup is versatile; feel free to customize with your favorite vegetables and spices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 13g
- Protein: 12g
- Cholesterol: 0mg
Keywords: soup, sweet potato, black bean, comfort food, vegan, fall recipe
