Description
A hearty and healthy Sweet Potato Black Bean Soup with a bold flavor profile from garlic, ginger, cumin, paprika, and a fresh squeeze of lime juice. This vegan-friendly soup combines tender sweet potatoes, black beans, fire roasted tomatoes, and a flavorful broth to create a comforting meal perfect for any day.
Ingredients
Scale
Vegetables and Aromatics
- 1 1/2 pounds (680 g) sweet potatoes, peeled and cut into 3/4 inch (19 mm) cubes (about 4 1/2 cups)
- 1 large (or 2 small) onion, chopped
- 1 tablespoon finely chopped ginger
- 3 cloves garlic, finely chopped
Spices and Oils
- 2 tablespoons (30 ml) olive oil (or your preferred cooking oil)
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 1/2 teaspoons kosher salt, or to taste
Canned Goods
- one 15 ounce (425 g) can black beans, undrained
- one 14.5 ounce (411 g) can fire roasted tomatoes, undrained
Liquids
- 2 – 3 cups (473 – 710 ml) stock/broth, any type (for vegan soup, use vegetable broth)
- 1/2 – 1 lime (for juice and garnish)
Instructions
- Prepare Ingredients: Peel and cut the sweet potatoes into 3/4 inch (1.9 cm) cubes. Chop the onion. Peel and finely chop the garlic and ginger.
- Sauté Aromatics: Heat the oil in a Dutch oven or large soup pot over medium high heat. Add the chopped onion and cook, stirring frequently, for 2 minutes until softened.
- Add Spices and Flavorings: Add the paprika, cumin, salt, ginger, and garlic to the pot. Continue cooking for an additional 2 minutes, stirring frequently until the onion is translucent and the spices release their fragrance. If necessary, reduce heat to avoid burning.
- Add Main Ingredients: Pour in 2 cups of broth/stock, then add the cubed sweet potatoes, undrained black beans, and undrained fire roasted tomatoes. Stir everything to combine thoroughly.
- Simmer the Soup: Increase the heat to high and bring the soup to a boil. Once boiling, reduce heat to maintain a gentle boil. Cook for 12-15 minutes, stirring occasionally. After each stir, press down the sweet potatoes to keep them submerged. Add up to an extra 1 cup of stock/broth if the soup is absorbing too much liquid.
- Finish and Season: Turn off the heat and squeeze the juice of 1/2 lime into the soup. Stir well and taste. Adjust salt and lime juice as needed for balance.
- Serve: Serve the soup immediately, garnished with additional lime wedges if desired.
Notes
- This soup is vegan-friendly and naturally gluten free.
- The lime juice adds a fresh, bright contrast to the rich spices and sweet potatoes.
- Use vegetable broth for a completely vegan version.
- Adjust salt and spices according to your taste preferences.
- If you prefer a thicker soup, mash some of the sweet potatoes before serving.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 421
- Sugar: 5.3 g
- Sodium: 639 mg
- Fat: 8.6 g
- Saturated Fat: 1.1 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 74.8 g
- Fiber: 15.7 g
- Protein: 13.6 g
- Cholesterol: 0 mg
