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sweet potato and black bean soup

Hearty, flavorful vegetable chili packed with beans, sweet potatoes, and spices, simmered to perfection and finished with fresh lime.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 5
Course: Main Course
Cuisine: American
Calories: 280
Ingredients Equipment Method

Ingredients
  

  • 1 jalapeño chopped
  • 1 red onion chopped
  • 5 cloves garlic minced
  • 3 stalks celery chopped
  • 1 medium sweet potato diced
  • 1 cup cilantro chopped
  • 1 cup frozen corn
  • 1 can black beans
  • 1 bay leaf
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 teaspoon chipotle powder
  • Juice of 1 lime
  • 1 tablespoon nutritional yeast
  • Salt and pepper to taste
  • 1 can 28 oz crushed tomatoes
  • 2½ cups vegetable broth
  • 4 cups kale optional

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring cups and spoons
  • Ladle
  • Blender (optional)

Method
 

  1. In a large pot, sauté the chopped jalapeño, onion, garlic, and celery until softened and fragrant.
  2. Stir in the chili powder, cumin, paprika, oregano, and chipotle powder. Cook briefly to enhance the flavors.
  3. Add the sweet potato, cilantro, corn, black beans, bay leaf, crushed tomatoes, vegetable broth, nutritional yeast, salt, and pepper. Stir well.
  4. Bring the mixture to a simmer and cook until the sweet potatoes are tender.
  5. For a thicker consistency, blend a portion of the chili and return it to the pot.
  6. Stir in the kale and cook until wilted.
  7. Finish with Lime
  8. Add fresh lime juice and stir to combine.
  9. Ladle into bowls and serve with your favorite toppings.