Description
A hearty and healthy Sweet Potato Black Bean Soup, brimming with flavors of garlic, ginger, cumin, and paprika, finished with a fresh squeeze of lime. This vegan-friendly soup is perfect for warming up on a chilly day and packed with nutritious ingredients for a satisfying meal.
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 and Liquids
- One 15 ounce (425 g) can black beans, undrained
- One 14.5 ounce (411 g) can fire roasted tomatoes, undrained
- 2 – 3 cups (473 – 710 ml) stock/broth, any type (for vegan soup, use vegetable broth)
Finish
- 1/2 – 1 lime, juice only
Instructions
- Prep the produce: 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 onion: 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.
- Add spices and aromatics: Add the paprika, cumin, salt, ginger, and garlic; continue cooking for another 2 minutes, stirring often, until the onion becomes translucent and the spices release their fragrance. Lower heat if spices begin to burn.
- Add liquids and main ingredients: Pour in 2 cups of broth or stock, then add the cubed sweet potatoes, undrained black beans, and undrained fire roasted tomatoes. Stir everything together to combine.
- Cook the soup: Raise heat to high and bring the soup to a boil. Once boiling, reduce heat to maintain a gentle boil. Cook until sweet potatoes are tender, about 12 to 15 minutes, stirring occasionally. Press down the sweet potatoes with a wooden spoon after stirring to keep them submerged. Add up to 1 more cup of broth if too much liquid is absorbed.
- Finish and season: Turn off heat and squeeze the juice of 1/2 lime into the soup. Stir and taste, adding more salt and/or lime juice as needed.
- Serve: Serve immediately, garnished with additional lime wedges if desired.
Notes
- This easy-to-make soup is flavorful and nutrient-packed, flavored with garlic, ginger, cumin, and paprika, and enhanced by fresh lime juice.
- Use vegetable broth to keep the soup vegan.
- You can adjust the salt and lime juice to suit your taste preferences.
- Pressing down sweet potatoes keeps them submerged for even cooking.
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
