Black Bean Sweet Potato Soup
User Reviews
0
0 reviews
Unrated
-
Prep Time
15 mins
-
Cook Time
20 mins
-
Total Time
35 mins
-
Servings
6 servings
-
Calories
193 kcal
-
Course
Soup
-
Cuisine
Vegetarian
Black Bean Sweet Potato Soup
Report
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!
Share:
Ingredients
- 2 sweet potato medium, peeled and diced
- 1 yellow onion medium
- 4 cloves garlic
- 1 jalapeno pepper
- 28 ounce crushed tomato canned, fire roasted
- 1 quart vegetable broth
- 1 cup water
- ½ cup salsa use your favorite kind, jarred
- 15.5 ounce black bean drained and rinsed, canned
- 1 TBSP chili powder
- 2 tsp cumin ground
- salt to taste
- black pepper to taste
TASTY TOPPING OPTIONS
- jalapeno pepper sliced
- cheddar cheese skip for vegan, grated
- sour cream skip for vegan, or Greek yogurt
- cilantro chopped, or green onions
- tomato chopped fresh or pico de gallo
- tortilla strips crispy or chips
- avocado sliced
- 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
(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%)
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.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
