Description
A comforting and nutritious soup made with roasted sweet potatoes and black beans, perfect for chilly days.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, rinsed and drained
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Olive oil for drizzling
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for 25-30 minutes until tender and slightly caramelized.
- In a large pot, heat a little olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Then, add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Once the sweet potatoes are roasted, stir them into the pot along with the black beans, vegetable broth, cumin, chili powder, and salt and pepper to taste. Bring it to a boil, then reduce the heat and let it simmer for about 15-20 minutes.
- Use an immersion blender (or carefully transfer to a blender) to blend the soup to your desired consistency.
- Serve hot, garnished with fresh cilantro if desired. Enjoy the warmth and comfort of each spoonful!
Notes
This soup keeps well in the fridge for up to three days and freezes beautifully for up to three months. Customize with other beans, vegetables, or spices to suit your taste!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Baking and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 6g
- Sodium: 500mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg