Description
A hearty and healthy Sweet Potato Black Bean Soup infused with garlic, ginger, cumin, and paprika, finished with a squeeze of fresh lime. This vegan-friendly soup is packed with flavor and perfect for a comforting meal.
Ingredients
Scale
Main Ingredients
- 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
- 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
- 1 (15 ounce/425 g) can black beans, undrained
- 1 (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)
- 1/2 – 1 lime
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 Onions: 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 slightly softened.
- Add Aromatics and Spices: Add the paprika, cumin, salt, ginger, and garlic. Continue to cook for an additional 2 minutes, stirring frequently, until the onion is translucent and the spices are fragrant. Adjust heat if necessary to prevent burning.
- Add Broth and Main Ingredients: Pour in 2 cups of broth/stock, add the cubed sweet potatoes, black beans (undrained), and fire roasted tomatoes (undrained). Stir everything to combine well.
- Simmer the Soup: Raise the heat to high to bring the soup to a boil. Once boiling, reduce the heat to maintain a gentle boil and cook until the sweet potatoes are tender, about 12 to 15 minutes. Stir occasionally and press down the sweet potatoes after stirring to keep them submerged. Add up to 1 additional cup of broth if needed to maintain liquid levels.
- Finish and Season: Turn off the heat and squeeze the juice of 1/2 lime into the soup. Stir and taste, then adjust seasoning with additional salt or lime juice if desired.
- Serve: Serve immediately, garnished with lime wedges if desired.
Notes
- This soup is vegan friendly and can be customized with any type of broth you prefer.
- Adjust the salt to your taste as different broths can vary in sodium content.
- The lime juice adds a fresh and zesty finish that brightens the flavors.
- For a smoother texture, puree part of the soup before serving, if desired.
- Leftovers keep well refrigerated for up to 3 days and can be frozen.
Nutrition
- Serving Size: 1/4 recipe (approximately 1.5 cups)
- 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
