Name: Smoky Black Bean and Sweet Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican Inspired
Ingredients: 2 teaspoons olive oil; 1 small white or yellow onion, diced; 2-3 cloves garlic, minced; 3 cups peeled and diced sweet potato, 1/4 inch diced; 1 (15 oz) can petite diced fire roasted tomatoes; 3 (15 oz) cans black beans, drained and rinsed (divided); 3 teaspoons cumin; 1 teaspoon paprika; 3/4 teaspoon smoked paprika; 1/2 teaspoon chipotle powder (optional, if you want some heat); 1/2 teaspoon granulated garlic; 1/2 teaspoon onion powder; 3-4 cups vegetable stock, depending on how thick you want your soup; Salt and black pepper, to taste; Topping ideas: tortilla strips, crackers, cheese, sour cream, salsa, hot sauce, avocado, pico de Gallo, fresh cilantro.

Description

This Smoky Black Bean and Sweet Potato Soup is made with just a few pantry ingredients but it’s packed with tons of flavor! It’s great for an easy, last minute weeknight dinner.

Ingredients

Scale

2 teaspoons olive oil
1 small white or yellow onion, diced
2–3 cloves garlic, minced
3 cups peeled and diced sweet potato, 1/4 inch diced
1 (15 oz) can petite diced fire roasted tomatoes
3 (15 oz) cans black beans, drained and rinsed (divided)
3 teaspoons cumin
1 teaspoon paprika
3/4 teaspoon smoked paprika
1/2 teaspoon chipotle powder (optional, if you want some heat)
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
3–4 cups vegetable stock, depending on how thick you want your soup
Salt and black pepper, to taste
Topping ideas: tortilla strips, crackers, cheese, sour cream, salsa, hot sauce, avocado, pico de Gallo, fresh cilantro.

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Instructions

Start by placing a large pot over medium heat and adding olive oil. Next, add your diced onion and a pinch of salt. Cook onion for about 2 minutes, until translucent, and then add in the diced sweet potato. Cook another 3-4 minutes, add the garlic and stir well. Garlic only needs about 30 seconds to heat through.
Add all the spices and mix well. I like to let this sit for just a minute or two and then add in the canned tomatoes and ONLY 2 cans of the black beans. Stir together and let mixture come to a low simmer. Add the vegetable broth, give another mix and place the lid on the pot. Let soup simmer, with lid on, on low heat until sweet potato is fork tender, about 20 minutes.
Carefully add half of the soup to a blender and blend until smooth, about 45 seconds. Next, add in the remaining half of the soup and give a really quick blend, just a few seconds, you want some small chunks. Pour soup back into the pot and add the remaining can of black beans. Mix everything together and season with extra salt and pepper, to taste.
Add your favorite garnishes and enjoy this hearty vegan black bean soup!

Prep Time: 15 mins
Cook Time: 30 mins
Category: Soup, Gluten Free, Vegan
Method: Stovetop
Cuisine: Mexican Inspired