Black Bean Sweet Potato Soup
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0.0
0 reviews
Unrated
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
193 kcal
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Course
Soup
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Cuisine
Vegetarian
Black Bean Sweet Potato Soup
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This tasty Black Bean Sweet Potato Soup is loaded with beans, veggies, and a mountain of tasty toppings and can be made on the stove top or in the slow cooker!
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Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 medium yellow onion
- 4 cloves garlic
- 1 Jalapeno pepper
- 28 ounce can of crushed fire roasted tomatoes
- 1 quart vegetable broth
- 1 cup water
- ½ cup jarred salsa (use your favorite kind)
- 15.5 ounce can of black beans (drained and rinsed)
- 1 TBSP chili powder
- 2 tsp ground cumin
- salt and pepper to taste
TASTY TOPPING OPTIONS
- Sliced jalapeño peppers
- grated cheddar cheese (skip for vegan)
- Sour Cream or Greek yogurt (skip for vegan)
- Chopped cilantro and/or green onions
- chopped fresh tomatoes or pico de gallo
- crispy tortilla strips or chips
- Sliced avocado
- Lime wedges
Instructions
- First prep the veggies. Peel and dice onion, peel and mince garlic, dice jalapeno (using a spoon to removing seeds if less spice is preferred) and peel and dice sweet potatoes into half-inch cubes.
STOVE TOP INSTRUCTIONS
- Heat a large pot or dutch oven to medium-high heat with a little oil. Sauté onion and jalapeño until tender.
- Add garlic, chili powder, and cumin then cook for an additional 30-60 seconds until garlic is tender and fragrant.
- Add diced sweet potato, crushed tomatoes, vegetable broth, water, and salsa then bring soup to a boil.
- Once boiling, reduce heat to a simmer and add black beans. Cook for 15-20 minutes, until the sweet potatoes are fork-tender.
SLOW COOKER INSTRUCTIONS
- Add all ingredients (minus toppings) to your slow cooker. A little extra broth or an additional cup of water may be added if needed, simply adjust spices to compensate.
- Seal the lid and cook on HIGH for approx. 4 hours or on LOW for 6 hours until the sweet potatoes are fork-tender.
READY TO EAT?
- Taste soup and add desired amount of salt and pepper. Additional chili powder and cumin can be added as well. Let your taste buds be your guide!
- Ladle soup into bowls and top with all your favorite toppings from the list above. Enjoy!
- Leftover soup is even better the next day and this recipe is fantastic for meal prep! Store in airtight containers in the fridge for up to 4 days and reheat via stovetop or microwave.
Nutrition Information
Show Details
Calories
193kcal
(10%)
Carbohydrates
46g
(15%)
Protein
10g
(20%)
Fat
1g
(2%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
0.2g
Sodium
414mg
(17%)
Potassium
648mg
(19%)
Fiber
12g
(48%)
Sugar
9g
(18%)
Vitamin A
11755IU
(235%)
Vitamin C
9mg
(10%)
Calcium
108mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 46g | 15% |
| Protein | 10g | 20% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 414mg | 17% |
| Potassium | 648mg | 14% |
| Fiber | 12g | 48% |
| Sugar | 9g | 18% |
| Vitamin A | 11755IU | 235% |
| Vitamin C | 9mg | 10% |
| Calcium | 108mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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