Sweet Potato & Black Bean Soup With Lime & Cilantro
This vibrant and hearty soup combines the natural sweetness of sweet potatoes with the earthiness of black beans. Brightened with lime juice and fresh cilantro, it offers a delightful balance of flavors and nutrition. Perfect as a main meal or a comforting appetizer.
Equipment
- 1 large pot
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 blender or immersion blender
Ingredients
- 2 medium sweet potatoes about 1 pound, peeled and diced.
- 1 can (15 oz) black beans drained and rinsed.
- 1 large onion chopped.
- 2 cloves garlic minced.
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- 1 lime juiced
- ¼ cup fresh cilantro chopped.
- Salt and pepper to taste.
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until softened, about 5 minutes.
- Add the minced garlic, cumin, and chili powder. Stir and cook for another minute until fragrant.
- Add the diced sweet potatoes and vegetable broth. Bring to a boil, then reduce heat to a simmer.
- Cover and cook for about 20 minutes, or until the sweet potatoes are tender.
- Stir in the black beans and cook for an additional 5 minutes.
- Using a blender or immersion blender, puree half of the soup for a creamy consistency, leaving some chunks for texture.
- Stir in the lime juice and chopped cilantro. Season with salt and pepper to taste.
- Serve warm, garnished with extra cilantro and lime wedges if desired.
Notes
This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.
You can also freeze the soup for up to 3 months; just make sure to let it cool completely before storing in airtight containers.