Description
This hearty and flavorful Black Bean and Sweet Potato Soup combines the natural sweetness of tender sweet potatoes with the rich, earthy taste of black beans and smoky roasted red peppers. Infused with warming spices like chili powder and cumin, this nutritious soup is perfect for a cozy meal and can be easily customized with your favorite toppings.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 red onion, chopped
- 3 cloves garlic, minced
- 1 large sweet potato, peeled and chopped
- 1 roasted red pepper, chopped (jarred or homemade)
Liquids and Beans
- 2 cans low sodium vegetable broth (15 oz. each)
- 2 cups water
- 3 cans low sodium black beans, rinsed and drained
- 3 cans diced tomatoes with green chiles
Spices and Herbs
- 1 tablespoon chili powder
- 2 teaspoons cumin
- Dash of red pepper flakes
- 1/2 bunch cilantro, chopped
- Salt and pepper to taste
Instructions
- Sauté onions and garlic: Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and cook until tender and translucent, about 5 minutes. Then add the minced garlic and sauté for an additional 2 minutes until fragrant.
- Add sweet potato and roasted red pepper: Stir in the peeled and chopped sweet potato along with the chopped roasted red pepper. Cook this mixture for 5 minutes to start softening the vegetables and enhancing flavors.
- Add liquids and beans: Pour in the low sodium vegetable broth, water, rinsed black beans, and diced tomatoes with green chiles. Stir the soup well to combine all ingredients evenly.
- Season and simmer: Add chili powder, cumin, and a dash of red pepper flakes to the pot. Toss in the chopped cilantro and stir everything together. Reduce the heat to medium-low and let the soup simmer uncovered for 30 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Adjust seasoning and serve: Taste the soup and season with salt and pepper as desired. Serve hot, garnished with optional toppings like extra cilantro, avocado slices, shredded cheese, tortilla strips, or sour cream for added texture and flavor.
Notes
- You can customize this soup by blending a portion for a creamier texture or leaving it chunky.
- Store leftovers in airtight containers in the refrigerator for up to 5 days or freeze in freezer-safe containers for up to 3 months.
- For a spicier kick, increase the red pepper flakes or add diced jalapeños.
- This soup reheats beautifully on the stovetop or in the microwave.
- Use low sodium broth and beans to control salt content.
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 13g
- Protein: 12g
- Cholesterol: 0mg
