Creamy Sweet Potato Black Bean Soup
A fast and easy soup full of sweet and spicy flavor.
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Servings: 6 servings
Calories: 238kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 pounds sweet potatoes peeled and cut into 1-inch pieces
- 6 cups low sodium vegetable broth or chicken
- 1 teaspoon cumin
- 2 tablespoons chipotle peppers in adobo sauce more or less to taste
- Sea salt to taste
- 14 ounce can black beans drained and rinsed
- 3 tablespoons chopped fresh cilantro
- optional garnish: avocado, chopped scallions
Instructions
- Heat the oil in a large stock pot over medium-high heat. Add the onion and sweet potatoes and saute for 5 minutes stirring well.
- Add vegetable stock, cumin, and chipotle peppers. Bring stock to a boil, reduce the heat to medium-low, cover, and simmer for 30 minutes or until sweet potatoes are tender.
- Puree the soup with an immersion blender or in batches in a regular blender until smooth.
- Add black beans, and salt to taste.
- Add cilantro just before serving.
- If desired, garnish with avocado pieces and chopped scallions.
Notes
Chipotle peppers in adobo sauce are spicy, so use closer to 1 tablespoon if you're not sure how spicy you like this soup. You can always add more adobo sauce from the can or jar later.
If you can't find the cans or jars of chipotle peppers, you can substitute chipotle chile powder. Start with 1 teaspoon and adjust the seasoning to your taste.
This soup will keep in the refrigerator for up to 4 days, or in the freezer for up to 6 months.
Nutrition
Calories: 238kcal | Carbohydrates: 47g | Protein: 8g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 339mg | Potassium: 747mg | Fiber: 11g | Sugar: 8g | Vitamin A: 21471IU | Vitamin C: 7mg | Calcium: 76mg | Iron: 3mg
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