Hearty Sweet Potato Black Bean Soup for Quick Comfort

This Sweet Potato Black Bean Soup is a flavorful, vegan dish perfect for a quick and nutritious meal.

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Course: Soups

Cuisine: Vegan

Keyword: gluten-free, hearty soup, nutritious dish, Quick Meal, Sweet Potato Black Bean Soup, vegan soup

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: bowls

Calories: 350kcal

Equipment

Large pot

Ingredients

For the Soup Base

2 tablespoons Olive Oil or avocado oil for a lighter flavor
1 medium Onion yellow or white onions work best
2 cloves Garlic or substitute with garlic powder
1 stalk Celery can be omitted if not available
1 medium Carrot or parsnips can be a delightful substitute

For the Main Ingredients

1 can Black Beans 15 oz, drained
4 cups Vegetable Stock low sodium
1 juice Lime juice of one lime
2 medium Sweet Potatoes orange-fleshed, cubed
1 cup Frozen Corn fresh corn can be used when in season
1 medium Chipotle Pepper seeded and diced
2 tablespoons Adobo Sauce or hot sauce for different kick

For Seasoning

1 teaspoon Cumin or coriander as a substitute
0.5 teaspoon Salt to taste
0.25 teaspoon Black Pepper to taste

For Garnishing

4 tablespoons Fresh Cilantro for garnish

Instructions

Step-by-Step Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat. Once hot, add 1 diced onion and sauté for 3-4 minutes until translucent. Stir in 2 minced garlic cloves, 1 diced carrot, and 1 diced celery stalk. Continue to cook for another 5 minutes.
Add 1 drained can of black beans, 4 cups of low sodium vegetable stock, juice from 1 lime, and 2 cubed sweet potatoes to the pot. Stir in 1 cup of frozen corn, 1 diced chipotle pepper, and 2 tablespoons of adobo sauce. Sprinkle in 1 teaspoon of cumin, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Mix well.
Bring the mixture to a gentle simmer. Once boiling, reduce the heat to low and cover the pot. Allow to simmer for about 15 minutes, or until the sweet potatoes are fork-tender.
Taste the soup and adjust the seasoning if needed. Ladle into bowls, garnishing with 4 tablespoons of chopped fresh cilantro.

Notes

Store leftover soup in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat on the stove over medium heat, adding a splash of vegetable stock if needed.

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