Description
This Sweet Potato Black Bean Soup is a hearty, flavorful, and nutritious dish combining tender sweet potatoes, black beans, and smoky chipotle peppers in a savory vegetable broth. Perfect for a cozy meal, this easy-to-make soup is full of vibrant flavors and wholesome ingredients, garnished with fresh cilantro and a squeeze of lime for brightness.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoon olive oil
- 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
Canned and Packaged Goods
- 1 can black beans (15 ounces), drained
- 4 cups vegetable stock, low sodium
- 1 chipotle pepper, seeded and diced
- 2 tablespoon adobo sauce
Spices and Seasonings
- 1 teaspoon cumin
- ½ teaspoon salt, to taste
- ¼ teaspoon black pepper
- Juice of one lime
Garnish
- 4 tablespoon chopped fresh cilantro
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, diced carrots, and diced celery. Turn the heat to medium-low and cook the vegetables, stirring occasionally, until they are tender, about 5 minutes.
- Add Main Ingredients: Add the cubed sweet potatoes, drained black beans, frozen corn, vegetable stock, diced chipotle pepper, adobo sauce, cumin, salt, and black pepper to the pot. Stir to combine all ingredients evenly.
- Simmer the Soup: Bring the mixture to a simmer. Reduce the heat if needed and let it cook uncovered for about 15 minutes or until the sweet potatoes are tender when pierced with a fork.
- Finish and Serve: Once the sweet potatoes are tender and the flavors melded, remove the soup from heat. Stir in the juice of one lime for a fresh, tangy brightness. Ladle the soup into bowls and garnish each serving with chopped fresh cilantro. Serve with lime wedges on the side if desired.
Notes
- Chop vegetables using a food processor or mini chopper to save time. These tools can also be used as immersion blenders for creamier soups.
- Use low sodium or salt-free vegetable broth to control saltiness. Adjust salt to taste at the end.
- To adjust spice level, remove seeds from the chipotle pepper for less heat or add more chipotle peppers if desired.
- Chipotle peppers in adobo sauce can be stored in an airtight container in the refrigerator for up to one week or frozen for up to six months.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Freeze leftover soup in portioned containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove or microwave.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 190
- Sugar: 6g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4.3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
