Sweet Potato Black Bean Soup
User Reviews
5
Sweet Potato Black Bean Soup
Description
Sweet Potato Black Bean Soup features diced onion, garlic, celery, and carrots sautéed to soften before simmering with sweet potatoes, black beans, vegetable stock, and spices. The chipotle pepper and adobo sauce provide a smoky, slightly spicy character that works well with the natural sweetness of the potatoes and the earthiness of the beans. The soup is cooked until the potatoes are tender, creating a cohesive and satisfying dish.
The final garnish of fresh chopped cilantro and a fresh lime wedge adds a citrusy brightness that contrasts with the soup's smoky and hearty flavors. This soup can be a nutritious main course or a satisfying starter, offering a warming meal option that includes vegetables and protein.
To prepare efficiently, using a food processor can speed up chopping the vegetables. For seasoning control, low-sodium vegetable broth is recommended, allowing salt adjustments to taste. Chipotle peppers can be adjusted in quantity for preferred spiciness, and any leftover peppers and adobo sauce can be stored chilled or frozen for later use. Leftover soup keeps well refrigerated for several days and freezes for up to three months, making it convenient for meal planning.
Ingredients
- 2 tablespoon olive oil
- 1 onion diced, medium
- 1 clove garlic minced
- 2 celery ribs diced
- 1 carrot peeled and diced
- 1 black beans drained, canned 15 oz
- 4 cups vegetable stock low sodium
- lime juice juice of one lime
- 2 sweet potato peeled and cut into cubes (four cups, orange-fleshed
- 1 cup corn frozen
- 1 chipotle pepper seeded and diced
- 2 tablespoon adobo sauce
- 1 teaspoon cumin
- ½ teaspoon salt to taste
- ¼ teaspoon black pepper
- 4 tablespoon cilantro for garnish, chopped, fresh
Instructions
- In a large pot, heat oil over medium heat.
- Add onion, garlic, carrots and celery.
- Turn heat to medium-low and cook until vegetables are tender about 5 minutes.
- Add all remaining ingredients except cilantro.
- Simmer 15 minutes or until sweet potatoes are tender.
- Garnish with cilantro and serve with lime wedges.
Notes
- Use a food processor or mini chopper to speed up vegetable prep and chopping.
- Choose low-sodium or no-salt vegetable broth to better control seasoning in the soup.
- Adjust chipotle pepper quantity to control the level of smoky heat; remove seeds for milder spice, add more peppers for extra heat.
- Store leftover chipotle peppers with adobo sauce in an airtight container refrigerated up to seven days or freeze for up to six months for future recipes.
- Refrigerate leftover soup in a sealed container for up to four days or freeze portions for up to three months; thaw overnight before reheating gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 164kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Sodium | 80mg | 3% |
| Potassium | 398mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 11405IU | 228% |
| Vitamin C | 5.9mg | 7% |
| Calcium | 49mg | 5% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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