Smoky Black Bean and Sweet Potato Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and diced
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped, for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic and jalapeño, cooking for another minute until fragrant.
3. 3 Add sweet potatoes, black beans, smoked paprika, and cumin. Stir to combine.
4. 4 Pour in vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer until sweet potatoes are tender.
5. 5 Season with salt and pepper to taste. Stir in lime juice.
6. 6 Serve hot, garnished with fresh cilantro.

Equipment

• Large pot
• Cutting board
• Chef’s knife

Variations

• Add cooked quinoa or rice for a heartier meal.
• Include spinach or kale for extra greens.

Substitutions

• Substitute sweet potatoes with butternut squash for a different flavor.
• Use canned fire-roasted tomatoes for an extra smoky kick.

Pairings

• Pairs well with a simple green salad.
• A crusty baguette on the side is a must.

Nutrition

Tips

• For extra smokiness, add a chipotle pepper in adobo sauce with the spices.
• Blend part of the soup for a creamier texture if desired.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw in the fridge and reheat on the stovetop.

Serving Suggestions

• Serve with warm cornbread or a side of avocado slices.
• Top with a dollop of sour cream or a sprinkle of cheese for extra richness.

FAQ