Black Bean and Sweet Potato Soup
User Reviews
4.8
36 reviews
Excellent
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Course
Main Course, Soup, Snacks
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Cuisine
American, Vegetarian, Vegan, gluten-free
Black Bean and Sweet Potato Soup
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1 T olive oil
- 1 red onion chopped
- 3 cloves garlic minced
- 1 sweet potato peeled and chopped, large
- 1 roasted red pepper chopped (you can use jarred)
- 2 vegetable broth 15 oz. size, low sodium, canned
- 2 cups water
- 3 black beans rinsed and drained, canned, low sodium
- 3 diced tomatoes with green chiles canned
- 1 T chili powder
- 2 teaspoons cumin
- red pepper flakes dash
- 1/2 cilantro chopped, bunch
- salt to taste
- black pepper to taste
Instructions
- 1. In a large soup pot, heat the olive oil. Add in the onion and cook until tender. Add in the garlic and cook for about 2 minutes.
- 2. Stir in the sweet potato and roasted red pepper. Cook for 5 minutes.
- 3. Add in the broth, water, black beans, and tomatoes. Stir well.
- 4. Add the chili powder, cumin, and red pepper flakes. Stir and toss in the cilantro. Stir again. Let the soup simmer on medium low for 30 minutes, or until the sweet potatoes are soft.
- 5. Season with salt and pepper and serve hot.
- **You can garnish the soup with cilantro, avocado slices, cheese, tortilla strips, and/or sour cream. To freeze-cool completely and put the soup in freezer safe containers. **
Genuine Reviews
User Reviews
Overall Rating
4.8
36 reviews
Excellent
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