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0 from 9 votes

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. 

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 5
Calories: 211 kcal
Course: Main Course
Cuisine: American , Mexican , Cuban

Ingredients

  • 1 tablespoon olive oil
  • 1 large red onion minced
  • 1 Sweet Bell Pepper minced
  • 1 pinch salt
  • 2 tablespoons minced cilantro
  • 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 low sodium vegetable stock
  • 1/4 cup minced cilantro
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.