Sweet Potato Black Bean Soup

User Reviews

4.7

6 reviews
Excellent

Sweet Potato Black Bean Soup

This easy yet impressive recipe takes the Cuban comfort food classic Black Bean Soup to the next level with the addition of roasted sweet potatoes and a smooth and light avocado crema! The perfect vegetarian soup to serve on a cold winter day. 

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Ingredients

Servings
  • 1 tablespoon olive oil
  • 1 large red onion minced
  • 1 Sweet Bell Pepper minced
  • 1 pinch salt
  • 2 tablespoons cilantro minced
  • 3 cloves garlic minced
  • 2 large sweet potatoes peeled and cut into 1/2 inch dice
  • 1/2 teaspoon cumin
  • 1 teaspoon oregano
  • 1 pinch chili powder (optional)
  • 2 cans black beans drained and rinsed
  • 1/4 teaspoon salt (more or less to taste)
  • 1/2 cup oats (any size any type)
  • 5 cups vegetable stock low sodium
  • 1/4 cup cilantro minced

For the Avocado Cream

  • see Mexican Style Lentil Detox Salad

Instructions

For the avocado crema:

For the roasted sweet potatoes:

Notes

  • Make the Avocado Crema using this recipe.
  • When making the crema, omit the sour cream if you’re vegan or watching calories, and just add in water—you will still end up with a creamy avocado crema!
  • You can let this black bean soup simmer for as long as an hour if you want maximum flavor or just 15 mins if you’re rushed.
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Overall Rating

4.7

6 reviews
Excellent

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