Smoky Black Bean Sweet Potato Soup
Experience a flavorful fusion with our Smoky Black Bean Sweet Potato Soup. This vegan and gluten-free delight combines the richness of black beans with the sweetness of roasted sweet potatoes, enhanced by a hint of smoky chipotle for a comforting dish perfect for any season.
Prep time: 10 minutesCook time: 30 minutesServes: 6
Ingredients
2 tbsp olive oil
1 large onion, diced
2 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp ground cumin
1/4 tsp chipotle powder
2 large sweet potatoes, peeled and cubed
4 cups vegetable broth
2 cans (15 oz each) black beans, drained and rinsed
1 can (14 oz) diced tomatoes
Salt and pepper to taste
1 lime, juiced
1/4 cup fresh cilantro, chopped
Avocado slices, for garnish
Tortilla chips, for serving
Instructions
1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sauté until onion is translucent.
2. Stir in smoked paprika, ground cumin, and chipotle powder. Cook for 1 minute until spices are fragrant.
3. Add sweet potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Stir in black beans and diced tomatoes. Simmer for another 10 minutes or until sweet potatoes are tender.
5. Season with salt and pepper. Stir in lime juice and cilantro before serving.
6. Serve hot, garnished with avocado slices and tortilla chips.
Storage
Store the soup in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat in a pot over medium heat, stirring occasionally until warmed through, or microwave on high for 2-3 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
