Sweet Potato Black Bean Soup (Printer-Friendly)
Hearty soup blending sweet potatoes, black beans, garlic, and spices with a lime finish.
# List of Ingredients:
→ Vegetables
01 -
1 1/2 pounds sweet potatoes, peeled and cut into 3/4 inch cubes (approximately 4 1/2 cups)
02 -
1 large onion, chopped
03 -
1 tablespoon fresh ginger, finely chopped
04 -
3 cloves garlic, finely chopped
→ Spices and Seasonings
05 -
2 teaspoons paprika
06 -
1 teaspoon ground cumin
07 -
1 1/2 teaspoons kosher salt, or to taste
→ Canned Goods
08 -
1 can (15 ounces) black beans, undrained
09 -
1 can (14.5 ounces) fire roasted tomatoes, undrained
→ Liquids
10 -
2 to 3 cups vegetable broth (for vegan option) or preferred stock
11 -
1/2 to 1 lime, juiced
→ Oils
12 -
2 tablespoons olive oil or preferred cooking oil
# Preparation Steps:
01 -
Peel and cube sweet potatoes to 3/4 inch cubes. Chop the onion and finely mince garlic and ginger.
02 -
Heat olive oil over medium-high heat in a large pot. Add chopped onion and cook, stirring frequently, for 2 minutes.
03 -
Incorporate paprika, cumin, salt, ginger, and garlic. Continue cooking for 2 minutes, stirring frequently, until onions soften and spices are fragrant. Reduce heat if spices begin to burn.
04 -
Add 2 cups broth, sweet potatoes, undrained black beans, and undrained fire roasted tomatoes. Stir thoroughly to combine.
05 -
Increase heat to high and bring the mixture to a boil. Reduce heat to maintain a gentle boil and cook until sweet potatoes are tender, approximately 12 to 15 minutes. Stir occasionally, pressing down potatoes to submerge them fully. Add up to 1 additional cup broth if the liquid reduces too much.
06 -
Remove from heat. Squeeze 1/2 lime juice into the soup. Stir and adjust seasoning with additional salt or lime juice to taste.
07 -
Ladle soup into bowls and garnish with lime wedges if desired. Serve immediately.
# Additional Suggestions:
01 -
For fine grain salt substitution, use 1 teaspoon initially and adjust seasoning after cooking. Leftovers store well refrigerated for 3 to 4 days in a sealed container.