Description
A hearty and nutritious Roasted Sweet Potato and Black Bean Soup that combines the natural sweetness of roasted sweet potatoes with the earthy flavor of black beans. This comforting soup is seasoned with cumin and chili powder for a warm, spiced taste, perfect for a cozy meal. It’s easy to prepare with roasting and stovetop simmering techniques, making it a wholesome vegetarian dish.
Ingredients
Scale
Sauce and Soup Base
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, rinsed and drained
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Roasted Sweet Potatoes
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
Garnish (Optional)
- Fresh cilantro
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
- Prepare Sweet Potatoes: Toss the cubed sweet potatoes with olive oil until evenly coated, then spread them in a single layer on a baking sheet.
- Roast Sweet Potatoes: Roast in the preheated oven for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized.
- Sauté Aromatics: While the sweet potatoes roast, heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.
- Combine Ingredients: Add the roasted sweet potatoes, rinsed black beans, vegetable broth, ground cumin, chili powder, salt, and pepper to the pot.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat and let it simmer gently for 15 minutes to allow flavors to meld.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro if desired. Serve warm and enjoy.
Notes
- For a smoother texture, you can partially blend the soup using an immersion blender before serving.
- If you prefer a spicier soup, add a pinch of cayenne pepper or chopped jalapeño.
- This soup freezes well; store leftovers in an airtight container for up to 3 months.
- Use fresh or canned black beans but ensure canned beans are rinsed and drained to reduce sodium.
