Black Bean Sweet Potato Chipotle Soup
I love love love soup! My go-to is a hearty vegetable soup but sometimes you really need to switch it up! This black bean soup is wonderfully full of nutrients and protein. The smokey sweet flavor is welcome in my house no matter the season. I love the balance of flavors in this rich soup. It is sweet, spicy, fresh, hearty and delicious. It’s easy to put together and also easy to sub proteins or add ons for the top. Add quinoa for even more protein! We usually eat this as a main dish, but it would make a lovely side soup also.
Ingredients
- 1 yellow onion
- 2-3 carrots
- 2 stalks of celery
- 2-3 sweet potatoes about 2 cups chopped
- 1 cup chopped cilantro 1/3 reserved for garnish on top
- 2 teaspoons of chipotle peppers in adobo sauce
- 1-15 oz can of black beans OR 1-1/2-2 cups of cooked dried black beans
- 6 cups vegetable stock
- 1 -15 oz can diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon oregano
Instructions
- 1- Over medium-low heat add the onions and carrots cook until onions are translucent, about 5-8 min.
- 2 - Chop all vegetables.
- 3- To the pot add in the vegetable broth, canned tomatoes, black beans, chipotle pepper. Add chopped celery, sweet potatoes, and 2/3 of the cilantro to the soup pot. Stir in the cumin and oregano. Bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the vegetables are tender, about 20-30 minutes.
- 4- Add cilantro to the top for garnish and any other toppings you might like (sour cream, avocado, corn chips). Serve.