Hearty soup with creamy sweet potatoes, black beans, and aromatic spices for a warming, nutritious meal.
# What You Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced
02 - 1 large yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 stalk celery, diced
06 - 1 red bell pepper, diced
→ Legumes
07 - 2 cans (15 oz each) black beans, drained and rinsed
→ Liquids
08 - 4 cups vegetable broth
09 - 1 can (14.5 oz) diced tomatoes with juice
→ Spices & Seasonings
10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - 0.5 teaspoon ground coriander
13 - 0.25 teaspoon cayenne pepper, optional
14 - 1 bay leaf
15 - 0.5 teaspoon salt, or to taste
16 - 0.25 teaspoon black pepper
17 - 2 tablespoons olive oil
→ Garnishes
18 - Fresh cilantro, chopped
19 - Lime wedges
20 - Sliced avocado
# Directions:
01 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion, carrot, celery, and bell pepper. Sauté for 5 minutes until vegetables are softened.
02 - Add minced garlic and cook for 1 minute until fragrant. Stir in sweet potatoes, cumin, smoked paprika, coriander, cayenne, and bay leaf. Cook for 2 minutes, stirring frequently.
03 - Pour vegetable broth and diced tomatoes with juice into the pot. Bring the mixture to a boil.
04 - Reduce heat to low and cover the pot. Simmer for 15 minutes or until sweet potatoes are completely tender.
05 - Add drained and rinsed black beans, salt, and black pepper to the pot. Simmer uncovered for 5 to 10 minutes to allow flavors to meld.
06 - Remove bay leaf. For a creamier texture, use an immersion blender to partially blend the soup while leaving some chunks intact.
07 - Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro, lime wedges, or sliced avocado as desired.
