Black Bean and Sweet Potato Soup
This Black Bean and Sweet Potato Soup Recipe really packs some flavor, is ready in just 40 minutes.
Servings 4
Calories 293kcal
Ingredients
- 2 Tbsp olive oil
- 1 small red onion diced
- 1 medium green bell pepper diced
- 1 medium red bell pepper diced
- Sea salt and black pepper to taste
- ½ tsp crushed red pepper flakes
- 1 Tbsp ground cumin
- 2 tsp chili powder
- ½ tsp dried oregano
- 2 large sweet potatoes peeled and cubed
- 3 Tbsp tomato paste
- 2 15-oz/400g cans black beans, rinsed and drained
- 3 cups vegetable broth
- 1 cup frozen corn
- ¼ cup fresh cilantro coriander, chopped
- 2 Tbsp fresh lemon juice
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 for 4-5 minutes, stirring occasionally until the veggies become soft and fragrant.
- Add crushed red pepper, cumin, chili powder, and dried oregano. Cook for 1-2 minutes, stirring occasionally until the spices become fragrant.
- 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 corn, cilantro, and fresh lemon juice. Taste and adjust seasonings, as desired, before serving. Enjoy!
Nutrition
Serving: 1 | Calories: 293kcal | Carbohydrates: 50g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 659mg | Fiber: 10g | Sugar: 13g