This Sweet Potato and Black Bean Soup is a savory, hearty blend of amazing flavors. The added cilantro and spices add the perfect amount of scrumptiousness.
I owe this recipe to my sister-in-law this time. I love having all these cooking contributors. A girl could get used to this! We were in Boston on Thursday and brother stopped at a food truck for a quick snack. They had a Sweet Potato and Black Bean Salad that was out of this world. It was pretty much this recipe with all the liquid drained off.
I was blown completely away at what I have been missing. Where have I been? The cilantro and taco seasonings just make it burst with flavor.
This soup needs the honor of going on your “must make” list.
INGREDIENTS
4 sweet potatoes
1 bag dry black beans (you can also use (2) 15 oz cans)
I whole yellow or red onion, chopped
1 red or green bell pepper, chopped
1 cartons low or no sodium vegetable broth
2 Tablespoons taco seasoning
1 cup fresh cilantro, diced
1 tablespoon of coconut or olive oil
Avocado, optional topping
How to Make This Easy Soup Recipe
Preheat oven to 375 degrees F
Bake sweet potatoes for about 30 minutes until they are just easier to cut through. (you do not want to cook until done of they will fall apart in the soup)
Rinse the black beans and place them in a large stock pot.
Pour the vegetable broth in to cover.
Bring to a boil and cook on med-low.
Pour oil in a saute pan and add the onion and peppers. Cook until just tender.
Add onions and peppers to the beans.
Remove sweet potatoes from the oven and remove the skin. Then cut them into 2 inch chunks.
Add the potato chunks in the beans and add the taco seasoning.
Cook until beans and potatoes are tender, about an hour.
Stir in cilantro and cook for another 15-20 minutes.
Serve with avocado slices on top.
Sweet Potato and Black Bean Soup
Ingredients
- 4 sweet potatoes
- 1 lb bag of dry black beans you can also use (2 15 oz cans)
- I whole yellow or red onion chopped
- 1 red or green bell pepper chopped
- 20 ounces cartons of low or no sodium vegetable broth
- 2 Tablespoons of homemade taco seasoning
- 1 cup of fresh cilantro diced
- 1 tablespoon of coconut or olive oil
- 1 Avocado optional topping
Instructions
- Preheat oven to 375 degrees F
- Bake sweet potatoes for about 30 minutes until they are just easier to cut through. (you do not want to cook until done of they will fall apart in the soup)
- Rinse the black beans and place them in a large sauce pot.
- Pour the vegetable broth in to cover.
- Bring to a boil and cook on med-low.
- Pour oil in a saute pan and add the onion and peppers. Cook until just tender.
- Add onions and peppers to the beans.
- Remove sweet potatoes from the oven and remove the skin. Then cut them into 2 inch chunks.
- Add the potato chunks in the beans and add the taco seasoning.
- Cook until beans and potatoes are tender, about an hour.
- Stir in cilantro and cook for another 15-20 minutes.
- Serve hot with avocado slices on top.
- ENJOY!!
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
beatrice
this is bursting with different flavors. This is the first thing I do when I get home from work. I warm up a bowl of this healthy soup. It helps me to stay on a healthy diet. My doctor is happy. Im happy!….where have you been all my life!…..
Maisy
I’m thrilled to let you know that you were featured once again at the Friday Favorites linky party 🙂 Head over there to see the other amazing features: http://be-alice.blogspot.com/2016/09/friday-favorites-week-336.html
All the best!
Maisy
Platt College
This recipe looks really tasty. I love sweet potatoes.
Miz Helen
We will just love your Sweet Potato Black Bean Soup, it looks awesome. Thanks so much for sharing with Full Plate Thursday this week and come back soon!
Miz Helen
swathi
Delicious, thanks for sharing with Hearth and soul blog hop, I can have this soup any time of the day. Pinning and tweeting.
Chavonne H
Looks tasty and comforting.
Theresa
Looks so yummy! Thanks for sharing at the #InspirationSpotlight Pinned & sharing
Karen
This recipe is so insanely healthy! My hubby is not a fan a sweet potatoes, so when I make a batch of this, it’s all for me to enjoy. Thanks for sharing!
Easy Peasy Life Matters
This sounds so comforting and perfect for Fall! 🙂
Janet Vinyard
Hi Sherri, I love sweet potatoes and black beans so I’m sure I’ll love this soup! Thanks for the recipe! The photos are so appealing! Blessings, Janet
Courtney
This soup is gorgeous! It’s making me super excited for autumn. 🙂