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0 from 36 votes

Black Bean and Sweet Potato Soup

Balanced, flavorful, and enjoyable—this recipe has it all.

Course: Main Course , Soup , Snacks
Cuisine: American , Vegetarian , Vegan , gluten-free

Ingredients

  • 1 T olive oil
  • 1 red onion chopped
  • 3 cloves garlic minced
  • 1 large sweet potato peeled and chopped
  • 1 roasted red pepper chopped (you can use jarred)
  • 2 cans low sodium vegetable broth 15 oz. size
  • 2 cups water
  • 3 cans low sodium black beans rinsed and drained
  • 3 cans diced tomatoes with green chiles
  • 1 T chili powder
  • 2 teaspoons cumin
  • dash of red pepper flakes
  • 1/2 bunch of cilantro chopped
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. 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. 2. Stir in the sweet potato and roasted red pepper. Cook for 5 minutes.
  3. 3. Add in the broth, water, black beans, and tomatoes. Stir well.
  4. 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. 5. Season with salt and pepper and serve hot.
  6. **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. **