Description
This Sweet Potato and Black Bean Soup combines the earthy flavors of sweet potatoes and black beans with the spicy kick of ancho chile peppers, finished with a zesty touch of lime juice.
Ingredients
Units
Scale
- 28 oz black beans, drained and rinsed
- 1/2 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 ancho chile pepper, seeded and chopped
- 1 tbsp lime juice
- 2 tsp cayenne pepper
- 2 medium sweet potatoes, peeled and cubed
- 1 tbsp olive oil
- 1 cup vegetable broth
- Salt and pepper to taste
- 1 avocado, thinly sliced, for garnish
- 1/2 cup grated cheddar cheese, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic and onion and sauté until translucent, about 3-5 minutes.
- Add sweet potato cubes and stir to coat with the oil. Cook for 10 minutes, stirring occasionally, until the sweet potatoes begin to brown.
- Add the chopped ancho chile pepper and continue to cook for another 2 minutes until fragrant.
- Stir in the black beans, vegetable broth, cayenne pepper, and lime juice. Bring the mixture to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the sweet potatoes are tender.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth, then return to the pot.
- Season with salt and pepper to taste. Serve hot, garnished with thinly sliced avocado and grated cheddar cheese.
Notes
For a creamier texture, add a splash of coconut milk before blending. To store, refrigerate in an airtight container for up to 3 days. This soup pairs well with freshly baked bread. Adjust the cayenne pepper to taste if you prefer a milder soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5 grams
- Sodium: 600 mg
- Fat: 8 grams
- Carbohydrates: 45 grams
- Fiber: 12 grams
- Protein: 10 grams
- Cholesterol: 10 mg