Description

A hearty and flavorful Sweet Potato Black Bean Soup combining tender orange-fleshed sweet potatoes, smoky chipotle peppers, and protein-rich black beans, simmered in low-sodium vegetable stock and enhanced with fresh lime juice and cilantro for a delightful, spicy, and nutritious meal.

Ingredients

Scale

Vegetables & Aromatics

1 medium onion, diced
1 clove garlic, minced
2 ribs celery, diced
1 carrot, peeled and diced
2 orange-fleshed sweet potatoes, peeled and cut into cubes (about 4 cups)
1 cup frozen corn
4 tablespoons chopped fresh cilantro for garnish

Legumes

1 can black beans (15 ounces), drained

Liquids & Sauces

2 tablespoons olive oil
4 cups low sodium vegetable stock
Juice of one lime
2 tablespoons adobo sauce

Spices

1 chipotle pepper, seeded and diced
1 teaspoon cumin
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper

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Instructions

Heat the Oil: In a large pot, warm 2 tablespoons of olive oil over medium heat to prepare for sautéing the vegetables.
Sauté Aromatics and Vegetables: Add the diced onion, minced garlic, carrots, and celery to the pot. Reduce the heat to medium-low and cook, stirring occasionally, until the vegetables are tender, approximately 5 minutes.
Add Remaining Ingredients: Stir in the black beans, vegetable stock, lime juice, sweet potato cubes, frozen corn, diced chipotle pepper, adobo sauce, cumin, salt, and black pepper, mixing well to combine all flavors.
Simmer the Soup: Bring the mixture to a gentle simmer and cook for 15 minutes, or until the sweet potatoes are tender and cooked through.
Garnish and Serve: Remove the pot from heat. Ladle the soup into bowls, garnish each serving with chopped fresh cilantro, and offer lime wedges on the side for an extra burst of flavor.

Notes

Chopping vegetables can be simplified using a food processor or mini chopper, which also works well as an immersion blender for creamier soups.
Choose low sodium or no salt vegetable broth to control the salt content, adjusting seasoning to your taste.
The chipotle pepper adds a smoky heat; remove seeds for milder spice, or add more peppers for increased heat, tasting as you go.
Leftover chipotle peppers in adobo sauce store well in an airtight container in the fridge up to seven days or can be frozen for up to six months for future use.
Store leftover soup in an airtight container in the refrigerator for up to four days.
To freeze, cool soup completely, portion into freezer-safe containers or bags, and store for up to three months. Thaw overnight in the refrigerator and reheat gently on the stove or in the microwave.

Nutrition

Serving Size: 1 cup (about 245g)
Calories: 210
Sugar: 6g
Sodium: 350mg
Fat: 5g
Saturated Fat: 0.7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 9g
Protein: 8g
Cholesterol: 0mg