Sweet Potato Black Bean Soup (Printable Version)
Hearty soup blending sweet potatoes, black beans, chipotle, and fresh cilantro for vibrant flavors.
# What You'll Need:
→ Vegetables and Aromatics
01 -
2 tablespoons olive oil
02 -
1 medium onion, diced
03 -
1 clove garlic, minced
04 -
2 ribs celery, diced
05 -
1 carrot, peeled and diced
06 -
2 medium orange-fleshed sweet potatoes, peeled and cut into 1-inch cubes (about 4 cups)
07 -
1 cup frozen corn kernels
→ Canned and Packaged Goods
08 -
1 can black beans (15 ounces), drained and rinsed
09 -
4 cups low-sodium vegetable stock
10 -
1 chipotle pepper, seeded and diced
11 -
2 tablespoons adobo sauce
→ Spices and Seasonings
12 -
1 teaspoon ground cumin
13 -
½ teaspoon salt, adjust to taste
14 -
¼ teaspoon freshly ground black pepper
15 -
Juice of 1 lime
→ Garnish
16 -
4 tablespoons chopped fresh cilantro
# Step-by-Step Guide:
01 -
Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, diced carrot, and diced celery. Reduce heat to medium-low and cook, stirring occasionally, until softened, about 5 minutes.
02 -
Incorporate cubed sweet potatoes, drained black beans, frozen corn, vegetable stock, diced chipotle pepper, adobo sauce, cumin, salt, and black pepper into the pot. Stir thoroughly to combine evenly.
03 -
Bring the mixture to a simmer. Lower heat if necessary and cook uncovered for 15 minutes or until sweet potatoes are fork-tender.
04 -
Remove the pot from heat. Stir in lime juice to brighten the flavors. Serve soup in bowls and garnish each with chopped fresh cilantro. Optionally serve with lime wedges.
# Additional Notes:
01 -
For a smoother texture, blend half of the soup before adding lime juice and garnish.