I felt like I needed a little spice in my life this week! So black bean and sweet potato soup for the win. We don’t like it too spicy but that’s the beauty in a recipe like this – you can make it fit your palate. Simple, fresh ingredients make this soup filling and super nutritious.
Prep time: 10 minutes
Cook time: 25-30 minutes
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
- Heat olive oil in a large soup pot over medium heat and add red onion and bell peppers. Season with salt and black pepper, to taste. Cook, stirring occasionally, until the veggies become soft and fragrant, around 4-5 minutes.
- Add crushed red pepper, cumin, chili powder, and dried oregano. Cook, stirring occasionally, until the spices become fragrant, approximately 1-2 minutes.
- Add sweet potatoes, tomato paste, and black beans. Season with additional salt and black pepper, if desired, and stir to combine. Add vegetable broth and increase heat to medium-high. Bring to a boil, then immediately reduce to medium-low. Cover and simmer for 15-20 minutes or until the sweet potatoes are fork tender.
- Stir in the corn, cilantro and fresh lemon juice. Taste and adjust seasonings, as desired, before serving. Enjoy!
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