Name: Black Bean and Sweet Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tablespoons extra virgin olive oil; 1 small red onion (diced); 1 medium green bell pepper (diced); 1 medium red bell pepper (diced); sea salt (to taste); black pepper (to taste); ½ tablespoon red pepper flakes (crushed); 1 tablespoons ground cumin; 2 tablespoon chili powder; ½ tablespoon dried oregano; 2 large sweet potatoes (peeled and cubed); 3 tablespoons tomato paste; 30 oz. black beans (2 cans 15 oz., rinsed and drained); 3 cups vegetable broth; 1 cup frozen corn; ¼ cup cilantro (fresh, chopped); 2 tablespoons lemon juice (fresh)

Black Bean and Sweet Potato Soup

Black Bean and Sweet Potato Soup is a delicious and nutritious dish made with black beans, sweet potatoes, broth, and various seasonings. It’s a hearty and flavorful soup that is packed with protein, fiber, and vitamins.

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Prep Time 10

Cook Time 30

Total Time 40

Course Lunch

Cuisine International

Servings servings

Calories 414 kcal

Ingredients

2 tablespoons extra virgin olive oil
1 small red onion diced
1 medium green bell pepper diced
1 medium red bell pepper diced
sea salt to taste
black pepper to taste
½ tablespoon red pepper flakes crushed
1 tablespoons ground cumin
2 tablespoon chili powder
½ tablespoon dried oregano
2 large sweet potatoes peeled and cubed
3 tablespoons tomato paste
30 oz. black beans 2 cans 15 oz., rinsed and drained
3 cups vegetable broth
1 cup frozen corn
¼ cup cilantro fresh, chopped
2 tablespoons lemon juice fresh

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Instructions

Heat olive oil in a large soup pot over medium heat and add red onion and bell peppers. Season with salt and black pepper, to taste. Cook, stirring occasionally, until the veggies become soft and fragrant, around 4-5 minutes.
Add crushed red pepper, cumin, chili powder, and dried oregano. Cook, stirring occasionally, until the spices become fragrant, approximately 1-2 minutes.
Add sweet potatoes, tomato paste, and black beans. Season with additional salt and black pepper, if desired, and stir to combine. Add vegetable broth and increase heat to medium-high. Bring to a boil, then immediately reduce to medium-low. Cover and simmer for 15-20 minutes or until the sweet potatoes are fork tender.
Stir in the corn, cilantro and fresh lemon juice. Taste and adjust seasonings, as desired, before serving. Enjoy!

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Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 414kcal (21%)Carbohydrates: 67g (22%)Protein: 21g (42%)Fat: 9g (14%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 828mg (36%)Potassium: 1068mg (31%)Fiber: 21g (88%)Sugar: 3g (3%)Vitamin A: 1114IU (22%)Vitamin C: 9mg (11%)Calcium: 87mg (9%)Iron: 6mg (33%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword bean, vegan

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Black Bean and Sweet Potato Soup