Southwestern Black Bean Sweet Potato Soup
All the flavors of the southwest come alive in this black bean sweet potato soup! Warm up inside when it's cold outside with a vegetarian friendly dish!
Ah, the humble black bean. Full of protein, fiber, and so versatile. Cheap to buy in dry bulk and store in the pantry, they are a mainstay of many diets. One cup of black beans has 116 calories, with only 15 carbs, 4.4 grams of fiber and less than 2 grams of fat. (source)
Black beans can go from sweet to savory in a flash. They lend themselves to just about any dish. You'll love them in brownies, taco dishes and soups. With a distinct flavor that takes on the flavor of the seasonings in the recipe, it's no wonder they are so popular!
You'll love this easy to make southwestern style black bean and sweet potato soup.
Now, when the hubby and boy first tried this soup, they were not really impressed. I made the horrid mistake of telling them that there were BEANS in the soup. The next time, I pureed the beans down competely. And, I didn't tell them that black beans were the mainstay of the soup. They gobbled it up like there was no tomorrow!
If your family doesn't mind beans, I would suggest leaving them a bit more on the chunky side. You'll get all kinds of texture with the flavor that way. However, don't feel bad if you need to puree the beans nearly into oblivion. They will make the soup thicker and richer in that manner, too.
This black bean soup is also great for a vegetarian, meatless option for dinner. Quick and easy, filling, yet not heavy is the best way to describe it.
Ingredients:
- 2 cups dried black beans (or 2 cans, drained)
- 2 sweet potatoes
- 4 cups vegetable broth
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp ground cumin
- juice of 1 lime, or 1 T. bottled juice
- tortilla chips (optional)
Instructions
- If using dried beans, soak over night, rinse and fill pot with clean water. Drain, rinse and fill with fresh water. Simmer on low for 6 hours, or until cooked through.
- Roast the sweet potatoes in a 400° oven for 45 minutes. Allow to cool, then remove skins.
- Drain beans, add the sweet potatoes, seasonings and broth.
- Using a stick blender, or hand blender, blend until smooth.
- Bring back to a simmer on medium high heat.
- Squeeze lime juice over the soup.
- Serve with tortilla chips on the side.
What is your favorite soup to make when the weather turns chilly? Be sure to let me know if you try and like this black bean soup!
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