Sweet Potato & Black Bean Soup
A cozy, comforting soup filled with sweet potatoes and black beans, perfect for weeknight dinners or meal prep.
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1 medium onion
- 2 cloves garlic
- 1 medium red bell pepper
- 2 medium sweet potatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 4 cups vegetable broth
- 1 can black beans
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnishing
- 1 medium lime
- 1/4 cup cilantro
Instructions
Preparation
- Peel and dice the sweet potatoes, chop the onion and bell pepper, mince the garlic, and roughly chop the cilantro.
Cooking
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic and sauté until the onion becomes translucent, about 3 minutes.
- Stir in the bell pepper and cook until softened, about 4 minutes.
- Add the ground cumin, smoked paprika, and chili powder and cook for 1 minute to release the aromas.
- Pour in the sweet potatoes and vegetable broth, bring to a boil, then reduce heat and simmer until the sweet potatoes are tender, about 15 to 20 minutes.
- Stir in the black beans and cook for an additional 5 minutes to heat through.
- Use an immersion blender to puree about half of the soup for a creamier texture, leaving some chunks for body.
- Squeeze in the juice of the lime and stir to combine, then season with salt and black pepper.
- Ladle the soup into bowls and garnish with chopped cilantro.
Notes
Keep leftovers in an airtight container in the fridge for up to 4 days, or freeze in single portions for easy lunches. Reheat gently with a splash of water or broth to prevent thickening. If you don't have an immersion blender, use a regular blender for pureeing in batches.