Creamy sweet potatoes and black beans simmered with cumin, smoked paprika, and vegetables for a warming, fiber-rich bowl.
# What You’ll 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 oz) diced tomatoes with juice
10 - 2 tablespoons olive oil
→ Spices and Seasonings
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon ground coriander
14 - 1/4 teaspoon cayenne pepper, optional
15 - 1 bay leaf
16 - 1/2 teaspoon salt, or to taste
17 - 1/4 teaspoon black pepper
→ Garnishes
18 - Chopped fresh cilantro, optional
19 - Lime wedges, optional
20 - Sliced avocado, optional
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and bell pepper. Sauté for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in sweet potatoes, cumin, smoked paprika, coriander, cayenne, and bay leaf. Cook for 2 minutes, stirring frequently.
04 - Pour in vegetable broth and diced tomatoes with juice. Bring to a boil.
05 - Reduce heat to low, cover, and simmer for 15 minutes until sweet potatoes are tender.
06 - Add black beans, salt, and black pepper. Simmer uncovered for 5 to 10 minutes to allow flavors to meld.
07 - Remove bay leaf. For a creamier consistency, use an immersion blender to partially purée the soup, leaving some chunks intact.
08 - Taste and adjust seasoning as needed. Serve hot, garnished with cilantro, lime wedges, or avocado slices.
