Sweet Potato Black Bean (Printer-Friendly Version)
A hearty blend of sweet potatoes, black beans, and spices creating a comforting, vegan-friendly soup.
# What You'll Need:
→ Vegetables
01 -
1 ½ pounds sweet potatoes, peeled and cut into ¾ inch cubes (about 4 ½ cups)
02 -
1 large onion, chopped
03 -
1 tablespoon finely chopped fresh ginger
04 -
3 cloves garlic, finely chopped
→ Canned Goods
05 -
1 can (15 ounces) black beans, undrained
06 -
1 can (14.5 ounces) fire roasted tomatoes, undrained
→ Pantry
07 -
2 tablespoons olive oil
08 -
2 teaspoons paprika
09 -
1 teaspoon ground cumin
10 -
1 ½ teaspoons kosher salt, or to taste
→ Liquids
11 -
2 to 3 cups stock or broth (vegetable broth recommended for vegan option)
12 -
½ to 1 lime, juiced
# Steps to Follow:
01 -
Peel and cut sweet potatoes into ¾ inch cubes. Chop onion. Finely chop garlic and ginger.
02 -
Heat olive oil in a large pot over medium-high heat. Add chopped onion and cook, stirring frequently, for 2 minutes.
03 -
Stir in paprika, cumin, salt, ginger, and garlic. Cook for an additional 2 minutes, stirring often until onions are translucent and spices fragrant. Adjust heat to prevent burning.
04 -
Add 2 cups of stock, sweet potatoes, undrained black beans, and fire roasted tomatoes. Stir to combine.
05 -
Bring to a boil over high heat, then reduce to a gentle boil. Cook uncovered until sweet potatoes are tender, about 12 to 15 minutes, stirring occasionally and pressing sweet potatoes down to ensure submersion. Add up to 1 additional cup of stock if liquid is absorbed too quickly.
06 -
Remove from heat. Stir in juice of half a lime. Taste and adjust seasoning with additional salt or lime juice as desired.
07 -
Ladle soup into bowls and serve immediately, optionally garnished with lime wedges.
# Additional Tips:
01 -
Kosher salt is coarse; if using fine salt, start with 1 teaspoon and adjust to taste at the end.
02 -
Leftovers can be refrigerated for 3 to 4 days in an airtight container.