Description
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Black Bean and Sweet Potato Soup
This hearty black bean and sweet potato soup is comfort in a bowl! Packed with rich flavors from smoky paprika, cumin, and tender sweet potatoes, it’s a deliciously cozy dish. Originating from a blend of Latin-inspired flavors, this soup brings the warmth and spice perfect for chilly days. Plus, it’s easy to make with pantry staples – a perfect wholesome meal for busy weeknights.
2 tbsp olive oil
1 large onion, diced
1 red bell pepper, diced
1 small jalapeño, diced
2 garlic cloves, finely chopped
1 tsp ground cumin
1 tbsp smoked paprika
1 lb sweet potato, peeled and cubed
2 cans (14 oz) black beans, drained
4 cups vegetable stock
1 can (13.5 fl. oz.) coconut milk
3 cups fresh spinach
Salt & pepper to taste
Directions:
1. Heat oil in a pot. Sauté onion, bell pepper, and jalapeño for 4-5 minutes.
2. Add garlic, cumin, paprika, and cook for 1 minute.
3. Add sweet potato, black beans, stock, and coconut milk. Boil, then simmer for 20 minutes.
4. Stir in spinach until wilted. Season to taste.
Prep Time: 10 min
Kcal: 399
