Sweet Potato Black Bean Soup
This simple Sweet Potato Black Bean Soup is packed with flavour and is a nourishing comfort meal for a cozy day in! If desired, garnish with avocado, cilantro, sliced jalapeños and a dollop of sour cream to make this soup really outstanding. You can choose to keep the skin on or off for your sweet potatoes.
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Start Free TrialINGREDIENTS
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1Tablespoonolive oil
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0.5yellow onion(s), diced
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1large sweet potato(es), scrubbed and diced into ¼” pieces
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3garlic clove(s), minced
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2Tablespoontomato paste
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0.5Teaspooncumin
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0.5Teaspoonsmoked paprika
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0.25Teaspoonchili powder
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1- 540 mL can(s) black beans, drained & rinsed
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3Cupstock
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0.5lime(s), juiced
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Salt, to taste
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1avocado(s), (optional), to garnish
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Cilantro (optional), roughly chopped to garnish
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1jalapeño(s), (optional), sliced to garnish
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Sour cream, (optional), to garnish
Plant-based option:
Use vegetable stock and serve with vegan sour cream if using.
Gluten-free option:
Ensure your stock is GF.
INSTRUCTIONS
Heat the oil in a medium pot over medium-high heat. When the oil is hot, add the onion and cook 3-4 minutes until soft and translucent. Add the sweet potato and cook until just fork-tender, around 10 minutes.
Add the garlic, tomato paste, cumin, paprika, and chili powder to the pot and cook until fragrant, around 1 minute. Add the black beans and stock and bring to a simmer, uncovered, for 8-10 minutes, stirring occasionally. Stir in the lime juice and season with salt to taste.
When ready to eat, garnish with avocado, cilantro, jalapeño, and sour cream (if using).
