Vegan Black Bean and Sweet Potato Soup
Smoky, spicy black beans and tender sweet potatoes are the perfect match in this satisfying black bean and sweet potato recipe. Any time the heat builds, the sweet roots come in to mellow everything out. Plus, it's so inexpensive and scratches those takeout cravings for a while! Perfect for a cozy Veganuary or any time the temperature drops!
Equipment
- soup pot
Ingredients
For the soup
- ½ onion diced
- 3 carrots peeled and diced
- 3 stalks celery diced
- 3 sweet potatoes peeled and chopped
- 1 cup frozen corn
- 1 15- oz can crushed tomatoes
- 2 15- oz cans black beans
- 10 cups water
- 2 tbsp smoked paprika
- 1 tbsp chipotle chile flakes optional
- 1 tsp dried oregano
- 2 tsp salt plus more to taste
- 2 tbsp olive oil
To garnish
- ½ cup cilantro chopped
- 2 avocados optional; quartered and diced
- 2 limes sliced into wedges
Instructions
- In a soup pot over medium heat, heat the oil and then add the onions and cook for 2-3 minutes until fragrant
- Next add carrots and celery and cook for 2-3 minutes
- Then add sweet potatoes and cook for 5 minutes stirring often to avoid sticking
- Add water, tomatoes, black beans, corn, smoked paprika, optional chile, salt and oregano.
- Bring to a boil and cook for 20 minutes until all veggies are fork tender.
- Finish by adding cilantro to the soup and taste for salt. Add more to taste.
- Serve with lime wedges, cilantro and avocado
- Enjoy for up to 5 days when cooled properly and stored in the refrigerator or up to 3 months frozen.
Nutrition
Calories: 442kcalCarbohydrates: 69gProtein: 14gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 1044mgPotassium: 1587mgFiber: 21gSugar: 11gVitamin A: 23464IUVitamin C: 28mgCalcium: 145mgIron: 5mg
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