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Spiced Sweet Potato Black Bean Soup
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium sweet potatoes, peeled and cubed
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 4 cups vegetable broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for serving)
  • Lime wedges (for serving)

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it softens.
  • Stir in the garlic and cook for 1 minute until fragrant.
  • Add the sweet potatoes, cumin, chili powder, and smoked paprika. Stir to coat the potatoes with the spices.
  • Pour in the vegetable broth and diced tomatoes. Bring the mixture to a boil.
  • Reduce the heat to a simmer and cook for 15 minutes until the sweet potatoes are tender.
  • Stir in the black beans and cook for 5 more minutes to heat them through.
  • Season with salt and black pepper. Serve with chopped cilantro and lime wedges on the side.

Notes

Mash a few sweet potato cubes with the back of a spoon before adding the beans if you want a thicker broth. The lime wedges brighten the spices, so add a squeeze right before eating. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Mexican
Equipment: Large pot, Cutting board, Knife