Sweet Potato Black Bean Soup
lunch

Sweet Potato Black Bean Soup

0 Servings
20 Minutes

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.

Ingredients
Instructions

INGREDIENTS


  • 1
    Tablespoon
    olive oil
  • 0.5
    yellow onion(s), diced
  • 1
    large sweet potato(es), scrubbed and diced into ¼” pieces
  • 3
    garlic clove(s), minced
  • 2
    Tablespoon
    tomato paste
  • 0.5
    Teaspoon
    cumin
  • 0.5
    Teaspoon
    smoked paprika
  • 0.25
    Teaspoon
    chili powder
  • 1
    - 540 mL can(s) black beans, drained & rinsed
  • 3
    Cup
    stock
  • 0.5
    lime(s), juiced
  • Salt, to taste
  • 1
    avocado(s), (optional), to garnish
  • Cilantro (optional), roughly chopped to garnish
  • 1
    jalapeño(s), (optional), sliced to garnish
  • 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


1.

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.

2.

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.

3.

When ready to eat, garnish with avocado, cilantro, jalapeño, and sour cream (if using).

Nutrition Information

Calories
302 per serving
Carbs
38.3g per serving
Protein
13.2g per serving
Fat
11.9g per serving
Fiber
11.6g per serving
Sodium
700.4mg per serving
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