Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 1 can black beans, rinsed and drained
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 lime, juiced (for serving)
- Fresh cilantro, chopped (for garnish)
Instructions
- Prepare the ingredients by peeling and dicing the sweet potatoes, chopping the onion, and mincing the garlic.
- Sauté the onion in olive oil until translucent, then add garlic for one more minute.
- Add sweet potatoes to the pot and cook for 2-3 minutes.
- Season with cumin, smoked paprika, salt, and pepper.
- Pour in vegetable broth and bring to a boil, then simmer for 15-20 minutes until sweet potatoes are tender.
- Stir in black beans and heat for 5 minutes.
- Optionally blend part of the soup for a creamier texture.
- Taste and adjust seasoning with lime juice if needed.
Notes
- This soup can be stored in the refrigerator for up to 4 days.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg