Ingredients
Vegetables & Aromatics
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups sweet potatoes, diced
Pantry
- 1 can black beans, drained
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 6 cups vegetable broth
- Salt and pepper, to taste
Instructions
- Heat the oil: In a large pot, warm the olive oil over medium heat to prepare for sautéing the aromatics.
- Sauté onion and garlic: Add the diced onion and cook until softened and translucent, then add the minced garlic, stirring briefly to release their flavors without burning.
- Add main ingredients and spices: Stir in the diced sweet potatoes, drained black beans, ground cumin, smoked paprika, and pour in the vegetable broth.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to a simmer and cook uncovered for 25–30 minutes until the sweet potatoes are tender and the flavors meld together.
- Season and serve: Taste and adjust salt and pepper as needed, then ladle the soup into bowls and serve hot.
Notes
- For a thicker texture, partially blend the soup using an immersion blender or a regular blender before serving.
- Add fresh cilantro on top as a bright garnish if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Vegan, Gluten Free
