Cozy Black Bean & Sweet Potato Soup

Cozy Black Bean & Sweet Potato Soup

Black Bean Soup: master this hearty sweet potato and chili-spiced recipe. Simple, warming, and perfect for a comforting meal any night.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: Soup

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

  

• 2 tablespoons extra virgin olive oil
• 1 small red onion (diced)
• 1 medium green bell pepper (diced)
• 1 medium red bell pepper (diced)
• salt and pepper (to taste)
• ½ teaspoon crushed red pepper flakes
• 1 tablespoon ground cumin
• 2 teaspoon chili powder
• ½ teaspoon dried oregano
• 2 large sweet potatoes (peeled and cubed)
• 6 ounces tomato paste
• 2 cans (15 ounces each) black beans (rinsed and drained)
• 6 cups vegetable broth
• 1 cup frozen corn
• ¼ cup fresh cilantro (chopped)
• 1 tablespoon fresh lemon juice

Method

 

1. Heat 2 tablespoons of olive oil in a large stock pot over medium heat. Add red onion and bell peppers. Season with salt and black pepper, to taste. Cook, stirring occasionally, until soft and fragrant, about 4-5 minutes.
2. Add ½ teaspoon crushed red pepper flakes, 1 tablespoon ground cumin, 2 teaspoons chili powder, and ½ teaspoon dried oregano. Cook, stirring occasionally, for a minute or two until the spices become fragrant.
3. Add 2 large sweet potatoes (peeled and cubed), 6 ounces tomato paste, and 2 cans (15 ounces each) black beans (rinsed and drained). Season with additional salt and pepper, if desired, and stir to combine.
4. Add 6 cups vegetable broth and increase heat to medium-high. Bring to a boil, then immediately reduce to medium-low. Cover and simmer until the sweet potatoes are fork tender, about 15-20 minutes.
5. Stir in 1 cup frozen corn and heat for 2-3 minutes until warmed through. Top with ¼ cup chopped cilantro and 1 tablespoon fresh lemon juice and serve immediately.

Notes

– For extra depth, roast your sweet potatoes before adding them to the soup. This caramelizes their natural sugars.
– If the soup is too thick, add a splash more vegetable broth or water until it reaches your desired consistency.
– Storage: Leftover black bean soup keeps well in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.
– Internal temperature check: When reheating, ensure the soup reaches an internal temperature of 165°F (74°C) to ensure it is safely heated through.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

One of the key techniques that elevates this black bean soup is the proper sautéing of the vegetables. Starting with the red onion, green bell pepper, and red bell pepper in olive oil allows for the Maillard reaction to occur, which develops rich flavors and aromas. This technique is crucial as it lays the foundation for the soup’s overall taste. Additionally, the layering of spices—cumin, chili powder, and oregano—should be added after the vegetables have softened, allowing the heat to bloom their essential oils and enhance the flavor profile. The sweet potatoes act as a natural thickener, and their starches contribute to the soup’s creamy texture when cooked down in the broth.

Troubleshooting

• Problem: Soup is too thick.
  Fix: Add more vegetable broth or water gradually until the desired consistency is reached.
• Problem: Lacks flavor.
  Fix: Adjust seasoning by adding more salt, pepper, or a splash of lemon juice for brightness.
• Problem: Sweet potatoes are undercooked.
  Fix: Ensure they are cut into even cubes and simmer the soup longer, checking for tenderness.
• Problem: Soup is too spicy.
  Fix: Balance the heat by adding more sweet potatoes or a dollop of sour cream or yogurt when serving.

Substitutions

• Sweet potatoes: Substitute with butternut squash for a similar sweetness and texture.
• Vegetable broth: Use chicken broth for a non-vegetarian option that adds depth of flavor.
• Cilantro: Swap with parsley or green onions for a different fresh herb profile.
• Chili powder: Use smoked paprika for a smoky flavor without added heat.

Pro tips

• For extra depth, roast your sweet potatoes before adding them to the soup. This caramelizes their natural sugars.
• If the soup is too thick, add a splash more vegetable broth or water until it reaches your desired consistency.
• Storage: Leftover black bean soup keeps well in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.
• Internal temperature check: When reheating, ensure the soup reaches an internal temperature of 165°F (74°C) to ensure it is safely heated through.

This black bean and sweet potato soup is a testament to how simple ingredients can create profound flavors. Experiment with different toppings like avocado or a dollop of Greek yogurt. Enjoy this wholesome, satisfying meal!

Frequently asked questions

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