Sweet Potato and Black Bean Soup
User Reviews
5
Sweet Potato and Black Bean Soup
Description
This soup begins by baking sweet potatoes until just tender to maintain shape when added to the beans and broth. Black beans simmer gently in vegetable broth with sautéed onions and bell peppers, which impart sweetness and depth. Taco seasoning is incorporated to provide a smoky, mildly spicy profile. The sweet potatoes are peeled and cut into chunks before being added back into the soup, which simmers until fully tender.
The texture is a balance of soft, creamy beans and chunky sweet potatoes with tender sautéed vegetables, creating a comforting mouthfeel. Cilantro is stirred in near the end to add fresh herbal notes. Optional avocado slices add richness and a cool contrast to the warm soup.
This soup works well as a satisfying vegetarian main course or filling starter, especially during cooler seasons. Its combination of ingredients provides a blend of sweetness, earthiness, and gentle spice without overwhelming heat.
Ingredients
- 4 sweet potato
- 1 lb black beans you can also use (2 15 oz cans, dry
- yellow onion chopped, whole, or red onion
- 1 red bell pepper chopped, or green bell pepper
- 20 ounces vegetable broth low or no sodium, cartons
- 2 Tablespoons taco seasoning homemade
- 1 cup cilantro diced, fresh
- 1 tablespoon coconut oil or olive oil
- 1 avocado optional topping
Instructions
- Preheat oven to 375 degrees F
- Bake sweet potatoes for about 30 minutes until they are just easier to cut through. (you do not want to cook until done of they will fall apart in the soup)
- Rinse the black beans and place them in a large sauce pot.
- Pour the vegetable broth in to cover.
- Bring to a boil and cook on med-low.
- Pour oil in a saute pan and add the onion and peppers. Cook until just tender.
- Add onions and peppers to the beans.
- Remove sweet potatoes from the oven and remove the skin. Then cut them into 2 inch chunks.
- Add the potato chunks in the beans and add the taco seasoning.
- Cook until beans and potatoes are tender, about an hour.
- Stir in cilantro and cook for another 15-20 minutes.
- Serve hot with avocado slices on top.
- ENJOY!!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 52g | 17% |
| Protein | 13g | 26% |
| Fat | 6g | 9% |
| Sodium | 375mg | 16% |
| Potassium | 1223mg | 26% |
| Fiber | 12g | 48% |
| Sugar | 5g | 10% |
| Vitamin A | 10080IU | 202% |
| Vitamin C | 23.9mg | 27% |
| Calcium | 94mg | 9% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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