Sweet Potato Black Bean (Ready-to-Print Version)
Hearty soup with sweet potatoes, black beans, and a zesty lime finish, perfect for a healthy meal.
# What You’ll Need:
→ Vegetables
01 -
1 ½ pounds sweet potatoes, peeled and cut into ¾ inch cubes (about 4 ½ cups)
02 -
1 large onion, chopped
03 -
1 tablespoon finely chopped fresh ginger
04 -
3 cloves garlic, finely chopped
→ Spices and Seasonings
05 -
2 teaspoons paprika
06 -
1 teaspoon ground cumin
07 -
1 ½ teaspoons kosher salt, or to taste
→ Canned Goods
08 -
1 can (15 ounces) black beans, undrained
09 -
1 can (14.5 ounces) fire roasted tomatoes, undrained
→ Liquids
10 -
2 to 3 cups vegetable broth or stock
11 -
Juice of ½ to 1 lime
→ Oils
12 -
2 tablespoons olive oil or preferred cooking oil
# Step-by-Step Guide:
01 -
Peel and cut sweet potatoes into ¾ inch cubes. Chop the onion. Finely chop garlic and ginger.
02 -
Heat olive oil in a large pot over medium-high heat. Add chopped onion and cook, stirring frequently, for 2 minutes.
03 -
Incorporate paprika, cumin, salt, ginger, and garlic. Continue cooking for 2 more minutes, stirring often, until onions are translucent and spices fragrant. Adjust heat to prevent burning.
04 -
Pour in 2 cups broth, then add sweet potatoes, black beans with liquid, and fire roasted tomatoes with liquid. Stir thoroughly to combine.
05 -
Increase heat to high until boiling. Reduce to a gentle boil and cook for 12–15 minutes, stirring occasionally and pressing sweet potatoes below surface with a wooden spoon. Add up to 1 additional cup broth if needed.
06 -
Remove from heat. Squeeze juice of ½ lime into the soup, stir, and adjust seasoning with additional lime juice or salt to taste. Serve immediately, garnished with lime wedges if desired.
# Handy Tips:
01 -
If substituting kosher salt with fine grain salt, start with 1 teaspoon and adjust at the end. Leftovers keep refrigerated for 3–4 days.