Sweet Potato and Black Bean Soup
This Sweet Potato and Black Bean Soup combines tender sweet potatoes, creamy black beans, roasted red peppers, and a touch of lime for a hearty, flavorful, and nutritious meal that’s naturally vegan and gluten-free.
6 Servings
Ingredients
- 1 32 fluid ounce container vegetable broth
- 4 cups sweet potatoes peeled and cubed
- 1 15 ounce can reduced-sodium black beans, rinsed and drained
- 1 cup mild picante sauce
- 1 12 ounce jar roasted red peppers, coarsely chopped
- ¼ cup fresh cilantro chopped
- 1 tablespoon smoked paprika
- 2 medium limes juiced
Instructions
Cook the Sweet Potatoes
- In a large soup pot, combine the vegetable broth and cubed sweet potatoes. Bring the mixture to a boil over medium-high heat. Reduce to a simmer and cook for approximately 7 minutes, or until the sweet potatoes are tender when pierced with a fork.
Prepare the Black Bean Base
- While the sweet potatoes cook, place the rinsed black beans and picante sauce in a blender. Blend until the mixture is smooth and creamy.
Incorporate the Black Bean Mixture
- Once the sweet potatoes are tender, reduce the heat to medium. Stir in the blended black bean and picante sauce mixture. Add the chopped roasted red peppers and mix well to combine.
Add Seasonings and Lime Juice
- Stir in the smoked paprika, fresh cilantro, and lime juice. Adjust the seasoning with salt and ground black pepper to taste.
Simmer and Blend Flavors
- Allow the soup to simmer for an additional 5-7 minutes, ensuring all ingredients are heated through and the flavors meld together.
Serve Warm
- Ladle the soup into bowls and serve immediately. Garnish with additional cilantro or a dollop of sour cream, if desired.
Notes
This Sweet Potato and Black Bean Soup is naturally gluten-free. To ensure compliance, verify that all ingredients, such as the vegetable broth and picante sauce, are certified gluten-free. Always check product labels for cross-contamination warnings.