Description
A delightful and nutritious soup made with roasted sweet potatoes and black beans, perfect for a light lunch or hearty dinner.
Ingredients
Scale
- 2 large Sweet potatoes, peeled and cubed
- 3 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1½ teaspoons Ground cumin
- 2 cans Black beans, drained and rinsed
- 4 cups Vegetable broth
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 1 tablespoon Lime juice, optional
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the sweet potatoes by peeling and cubing them.
- Toss the sweet potatoes with olive oil and a pinch of salt.
- Spread the sweet potatoes on a baking sheet and roast for about 30 to 35 minutes.
- Sauté the onion in a large pot over medium heat for 5 to 7 minutes.
- Add the minced garlic and ground cumin, cooking for another minute.
- Combine the roasted sweet potatoes with the sautéed onions and spices.
- Stir in the black beans and vegetable broth.
- Simmer the mixture for about 10 minutes.
- Blend part of the soup if a creamier texture is desired.
- Stir in the lime juice and adjust seasoning as needed.
Notes
For extra flavor, try adding spices like smoked paprika or chili powder when roasting sweet potatoes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: soup, sweet potato, black bean, vegan, healthy, nutritious, comfort food