This vegan black bean and sweet potato soup recipe is antioxidant and fiber rich. This soup stars one of my favorite vegan proteins - black beans! I love them because you can store them for a long time, and are very inexpensive to buy. The orange sweet potato and bright yellow corn look beautiful against the dark beans. I like to serve this with corn bread muffins. Heat olive oil in a large soup pot over medium heat and add red onion and bell peppers. Season with salt and black pepper, to taste. Cook, stirring occasionally, until the veggies become soft and fragrant, around 4-5 minutes. Add crushed red pepper, cumin, chili powder, and dried oregano. Cook, stirring occasionally, until the spices become fragrant, approximately 1-2 minutes. Add sweet potatoes, tomato paste, and black beans. Season with additional salt and black pepper, if desired, and stir to combine. Add vegetable broth and increase heat to medium-high. Bring to a boil, then immediately reduce to medium-low. Cover and simmer for 15-20 minutes or until the sweet potatoes are fork tender. Stir in the corn, cilantro and fresh lemon juice. Taste and adjust seasonings, as desired, before serving. Enjoy! Vegan Black Bean and Sweet Potato Soup
(1 votes, average: 5.00 out of 5)
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