Description
This hearty Southwest Black Bean Sweet Potato Soup combines rich, smoky spices with sweet potatoes and nutritious black beans for a filling, flavorful, and cozy dinner option. Perfectly spiced with cumin, chili powders, and a touch of heat, this vegan and gluten-free soup is both comforting and satisfying.
Ingredients
Base Ingredients
- 2 Tablespoons Olive Oil
- 1 Cup Yellow Onion, diced
- 3 cloves Garlic, minced
Spices
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- ½ teaspoon Chipotle Chili Powder
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ¼ teaspoon Red Pepper Flakes
Main Ingredients
- 3 Cups Sweet Potatoes (about 2 medium potatoes), peeled and cut into cubes
- 3 Cups Vegetable Broth
- 30 ounces Black Beans (2 cans), drained and rinsed
Finishing Ingredients
- ¼ Cup Vegan Sour Cream
- 1 Tablespoon Lime Juice
- 1 Cup Frozen Corn (optional)
Instructions
- Sauté Onions: Add the olive oil to a large pot or Dutch oven over medium heat. Add the diced onions and cook, stirring occasionally, until they are translucent, about 5-7 minutes.
- Add Garlic and Spices: Stir in the minced garlic, cumin, chili powder, chipotle chili powder, salt, black pepper, and red pepper flakes. Cook while stirring constantly for 1 minute to toast the spices and develop their flavors.
- Cook Sweet Potatoes: Add the cubed sweet potatoes and vegetable broth to the pot. Stir well and bring to a simmer. Once simmering, cover and reduce heat to low. Cook for about 10 minutes until the sweet potatoes are nearly fork tender.
- Add Black Beans: Stir in the drained black beans and simmer for an additional 5 minutes. Avoid stirring too often to prevent the beans from breaking apart.
- Puree Soup: Carefully transfer 2 cups of the hot soup to a blender and puree until smooth. Be cautious opening the blender lid as hot soup may splatter. Pour the pureed soup back into the pot and stir well. Continue cooking for a few more minutes until the soup thickens slightly.
- Finish the Soup: Remove the pot from heat. Stir in the vegan sour cream and lime juice. If using, add the frozen corn now. Cover and let the soup rest for 5 minutes to allow the flavors to meld before serving.
Notes
- STORAGE: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- For a smoother texture, you can blend more soup before returning it to the pot.
- Add a pinch of extra chili flakes if you prefer a spicier soup.
- Vegetable broth can be substituted with chicken broth if not vegan.
- This soup freezes well; thaw and reheat gently before serving.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering, Sautéing, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1 1/3 cups)
- Calories: 364
- Sugar: 6g
- Sodium: 969mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 16g
- Protein: 15g
- Cholesterol: 0mg
