This Zesty Spicy Southwest Sweet Potato and Black Bean Soup is a vibrant and comforting dish perfect for any time of year. With its rich flavors and nourishing ingredients, this soup brings a delightful kick that will warm your soul. The combination of sweet potatoes and black beans creates a hearty base, while spices like cumin and chili powder add the perfect amount of heat and depth.
Ideal for weeknight dinners or meal prep, this dish is not only easy to make but also packed with nutrients. Serve it with a sprinkle of fresh cilantro and a squeeze of lime for a refreshing touch that elevates the dish even further.
Ingredients
INGREDIENTS
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14 oz) diced tomatoes with green chilies
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and bell pepper, sauté until softened, about 5 minutes.
- Stir in minced garlic and cook for an additional minute.
- Add the diced sweet potatoes, black beans, diced tomatoes, vegetable broth, cumin, chili powder, and smoked paprika.
- Bring to a boil, then reduce heat and simmer for about 20 minutes, or until sweet potatoes are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and lime wedges. Enjoy!
Notes
Tip: Blend a portion of the soup for a creamier texture.
For a creamier soup, blend a portion of the soup after cooking and return it to the pot. If you prefer it spicier, feel free to add diced jalapeños or a splash of hot sauce during cooking.
This soup stores well in the refrigerator for up to 5 days, and it also freezes beautifully. Just reheat on the stove when you’re ready to enjoy it again!
