How To Make Sweet Potato and Black Bean Soup
A warm and savory soup perfect for chilly weather.
Serves:
Ingredients
- 1 large sweet potato, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 4 cups vegetable broth
- Salt and pepper, to taste
- 1 tbsp olive oil
Instructions
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Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté for 2-3 minutes.
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Add sweet potato, black beans, cumin, smoked paprika, salt, and pepper to the pot.
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Stir in vegetable broth and bring mixture to a boil.
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Reduce heat to low and let simmer for 25-30 minutes or until sweet potatoes are fork-tender.
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Use an immersion blender to puree the soup until smooth. Serve hot and garnish with avocado or cilantro if desired.
Nutrition
- Calories : 220kcal
- Total Fat : 5g
- Saturated Fat : 0.7g
- Cholesterol : 0mg
- Sodium : 1131mg
- Total Carbohydrates : 38g
- Dietary Fiber : 9g
- Sugar : 6g
- Protein : 8g
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