Black Bean and Sweet Potato Soup

Black beans and sweet potatoes are both excellent sources of dietary fiber and provide a variety of essential vitamins and minerals.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Black Bean and Sweet Potato Soup

Cooking Method: Boiling, Simmering Cuisine: American, Mexican Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 2 cup Black beans
• 2 large Sweet potatoes
• 1 medium Onion
• 2 clove Garlic cloves
• 4 cup Vegetable broth
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoon Olive oil
• 2 tablespoon Lime juice
• 2 tablespoon Fresh cilantro

Instructions

1. Rinse and drain the black beans.
2. Peel and dice the sweet potatoes, onion, and garlic cloves.
3. Heat olive oil in a large pot over medium heat.
4. Add the diced onion and garlic cloves, sauté until fragrant.
5. Add the diced sweet potatoes, black beans, cumin, chili powder, salt, and black pepper to the pot. Stir well.
6. Pour in the vegetable broth and bring to a boil.
7. Reduce heat and simmer for about 20-25 minutes until the sweet potatoes are tender.
8. Use an immersion blender or transfer the soup to a blender and blend until smooth.
9. Stir in lime juice.
10. Serve hot, garnished with fresh cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 4g7%

Total Carbohydrate 48g16%

Sugars 8g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.