Recipe: Sweet Potato and Black Bean Soup

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4 Tbsp olive oil – divided
1 medium onion – diced
1 red bell pepper – diced
2 large carrots – peeled and diced
1 large sweet potato – peeled and diced
2 – 15 oz cans black beans, drained and rinsed – divided
32 oz (1 box) low sodium chicken or vegetable broth
2 roma tomatoes – diced
3 cups fresh spinach – washed, stems removed and roughly chopped
1 cup corn (fresh or frozen)
1 Tbsp dried parsley
1 Tbsp chili powder
1 ½ tsp cumin
½ tsp nutmeg
1 Tbsp lime juice
1 Tbsp red wine vinegar
1 tsp garlic powder
salt & pepper

Place 2 Tbsp olive oil in a large pot over medium heat. Add onion, bell pepper, carrots and dried parsley. Cook until onion is translucent (3-4 mins). Add sweet potato, 1 can of black beans and broth. Stir, cover and cook until sweet potatoes are tender (approx 10 mins).

While soup is cooking, place remaining 1 can of black beans, remaining 2 Tbsp olive oil, lime juice, red wine vinegar and garlic powder in a food processor. Pulse until smooth, stopping to scrape down sides of food processor as necessary. Set aside.

Once sweet potatoes are fork tender, add tomatoes, spinach, corn, chili powder, cumin, nutmeg and black bean mixture. Stir, cover and continue cooking until heated through and vegetables are done to your liking. Add salt and pepper to taste.

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