Smoky Black Bean and Sweet Potato Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 ounces) black beans, drained and rinsed
• 4 cups vegetable broth
• 1 cup water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lime
• 2 tablespoons fresh cilantro, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Add garlic, cumin, and smoked paprika; cook for 1 minute.
3. 3 Stir in sweet potatoes, black beans, vegetable broth, water, salt, and pepper.
4. 4 Bring to a boil, then reduce heat and simmer for 20 minutes, or until sweet potatoes are tender.
5. 5 Stir in lime juice.
6. 6 Serve hot, garnished with fresh cilantro.

Equipment

• Large pot

Variations

• Add diced tomatoes for extra flavor and texture.

Substitutions

• Substitute vegetable broth with chicken broth for a different flavor profile.

Pairings

• Pairs well with avocado slices and a sprinkle of cheese.

Nutrition

Tips

• For a creamier texture, blend half of the soup before serving.
• Add a dash of hot sauce for extra kick.

Storage

Store in an airtight container in the fridge for up to 5 days. Reheat gently on the stove or in the microwave.

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

Serving Suggestions

• Serve with warm cornbread or a side salad.

FAQ