Ingredients
Soup Base
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 medium sweet potato, diced
- 1 can black beans, drained
- 3 cups vegetable broth
- 1 tsp cumin
- ½ tsp chili powder
- Salt & pepper, to taste
Finishing Touches
- Juice of ½ lime
- Optional garnishes: avocado slices and fresh cilantro
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until they become soft and translucent, about 3-5 minutes, to build the flavor base.
- Simmer Sweet Potatoes: Add the diced sweet potato to the pot along with cumin, chili powder, salt, and pepper. Pour in the vegetable broth and bring the mixture to a simmer. Cook for 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Add Black Beans and Lime: Stir in the drained black beans and lime juice. Allow the soup to simmer an additional 5 minutes to let the flavors meld together.
- Blend to Desired Texture: Using an immersion blender, partially blend the soup to create a creamy yet chunky consistency, or leave it unblended if you prefer a chunkier texture. Adjust seasoning if necessary.
- Serve and Garnish: Ladle the soup into bowls and garnish with optional avocado slices and fresh cilantro as desired. Serve hot and enjoy.
Notes
- Add diced jalapeño with onions for an extra spicy kick.
- This soup freezes well for up to 2 months—cool completely before freezing in airtight containers.
- Use low-sodium vegetable broth to control salt levels.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegan
