Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 2 medium sweet potatoes (about 2 lbs / 900g), peeled & cubed
- 1 (15 oz) can black beans, rinsed & drained
- 1 (14.5 oz) can diced tomatoes
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- Salt & black pepper to taste
- Optional: pinch of cayenne for heat
For garnish:
- Fresh cilantro or parsley
- Avocado slices
- Lime wedges
- Dairy-free yogurt or sour cream
- Crushed tortilla chips
Instructions
- Sauté veggies: In a large pot, heat olive oil over medium heat. Add onion and bell pepper; cook 5–6 min until soft. Stir in garlic; cook 30 sec.
- Simmer: Add sweet potatoes, black beans, tomatoes, broth, cumin, smoked paprika, chili powder, salt, and pepper. Bring to a boil.
- Reduce heat; simmer 20–25 minutes, until sweet potatoes are tender.
- Optional texture: For a creamier soup, blend 2–3 cups with an immersion blender or transfer to a countertop blender (cool slightly first).
- Taste and adjust seasoning. Add cayenne if desired.
- Serve hot, topped with avocado, cilantro, a squeeze of lime, and crunchy tortilla chips!
💡 Pro Tip: Roast sweet potatoes beforehand for deeper flavor—toss cubes with oil, salt, and paprika; roast at 400°F (200°C) for 25 min, then add to soup.
Prep Time & Nutrition (per serving, serves 6):
Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min
Servings: 6 | Calories: 220 | Net Carbs: 38g | Fats: 5g | Protein: 8g
Servings: 6 | Calories: 220 | Net Carbs: 38g | Fats: 5g | Protein: 8g