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Black Bean and Sweet Potato Soup

Black Bean and Sweet Potato Soup

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Black Bean and Sweet Potato Soup

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Serves: 4
Prep Time: 10 minutes Cooking Time: 25-30 minutes

This antioxidant and fiber rich 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.

Ingredients

  • 2 T. extra virgin olive oil
  • 1 small red onion, diced
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  • Sea salt and black pepper, to taste
  • ½ t. crushed red pepper flakes
  • 1 T. ground cumin
  • 2 t. chili powder
  • ½ t. dried oregano
  • 2 large sweet potatoes, peeled and cubed
  • 3 T. tomato paste
  • 2 15-oz. can black beans, rinsed and drained
  • 3 c. vegetable broth
  • 1 c. frozen corn
  • ¼ c. fresh cilantro, chopped
  • 2 T. fresh lemon juice

Instructions

1

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.

2

Add crushed red pepper, cumin, chili powder, and dried oregano. Cook, stirring occasionally, until the spices become fragrant, approximately 1-2 minutes.

3

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.

4

Stir in the corn, cilantro and fresh lemon juice. Taste and adjust seasonings, as desired, before serving. Enjoy!

Black Bean and Sweet Potato Soup
Black Bean and Sweet Potato Soup

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