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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Video
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.
- 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.