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Black Bean and Sweet Potato Soup

Black Bean and Sweet Potato Soup

This Black Bean and Sweet Potato Soup is hearty, naturally vegan, packed with fiber and plant-based protein, and full of bold Southwestern-style flavors. Plus, it comes together in one pot with simple pantry staples—making it ideal for busy weeknights or meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 T. extra virgin olive oil
  • 1 small red onion diced
  • 1 medium green bell pepper diced
  • 1 medium red bell pepper diced
  • Sea salt and black pepper to taste
  • ½ t. crushed red pepper flakes
  • 1 T. ground cumin
  • 2 t. chili powder
  • ½ t. dried oregano
  • 2 large sweet potatoes peeled and cubed
  • 3 T. tomato paste
  • 2 15- oz. can black beans rinsed and drained
  • 3 c. vegetable broth
  • 1 c. frozen corn
  • ¼ c. fresh cilantro chopped
  • 2 T. fresh lemon juice

Method
 

  1. Heat olive oil in a large soup pot over medium heat and add red onion and bell peppers.
  2. Season with salt and black pepper, to taste.
  3. Cook, stirring occasionally, until the veggies become soft and fragrant, around 4-5 minutes.
  4. Add crushed red pepper, cumin, chili powder, and dried oregano.
  5. Cook, stirring occasionally, until the spices become fragrant, approximately 1-2 minutes.
  6. Add sweet potatoes, tomato paste, and black beans.
  7. Season with additional salt and black pepper, if desired, and stir to combine.
  8. Add vegetable broth and increase heat to medium-high.
  9. Bring to a boil, then immediately reduce to medium-low.
  10. Cover and simmer for 15-20 minutes or until the sweet potatoes are fork tender.
  11. Stir in the corn, cilantro and fresh lemon juice.
  12. Taste and adjust seasonings, as desired, before serving. Enjoy!