Black Bean and Sweet Potato Soup
This hearty black bean and sweet potato soup is made with tender sweet potatoes, black beans, fire-roasted tomatoes, and warm Southwestern-inspired spices. It's an easy one-pot vegetarian dinner that's perfect for busy weeknights, meal prep, or a comforting fall or winter meal.
Ingredients
- 1 tbsp. olive oil
- 1 medium onion chopped
- 3 cups sweet potatoes diced in 1 inch cubes, about 2 medium
- 2 tsp. garlic minced
- 14.5 oz. can fire roasted tomatoes
- 2 15 oz. black beans undrained
- 4 cups vegetable broth
- 1 ½ tsp. salt
- ½ tsp. black pepper
- 1 tbsp. chili powder
- 2 tsp. cumin
- ½ tsp. oregano dried
- ½ tsp. garlic powder
Instructions
- In Dutch oven or soup pot, heat olive oil over medium high heat. Add onion & sauté for 2 minutes. Add garlic and cook another minute.1 tbsp. olive oil, 1 medium onion, 2 tsp. garlic
- Add cubed sweet potatoes along with salt, pepper, chili powder, cumin, oregano and garlic powder. Continue to sauté another 3-4 minutes until potatoes begin to soften.3 cups sweet potatoes, 1 1/2 tsp. salt, 1/2 tsp. black pepper, 1 tbsp. chili powder, 2 tsp. cumin, 1/2 tsp. oregano, 1/2 tsp. garlic powder
- Add tomatoes, undrained black beans and vegetable broth. Bring to a simmer, cover and cook over medium low heat for 15 minutes, or until potatoes are tender.14.5 oz. can fire roasted tomatoes, 2 15 oz. black beans, 4 cups vegetable broth
- Remove cover and continue to simmer another 10-15 minutes to allow the soup to thicken.
