A hearty black bean soup that's packed with vegetables, spices, and of course beans. This Black Bean and Sweet Potato soup is loaded with all the goodness. A pinch of lime juice adds a light, zesty note to the soup and complements the soup flavors nicely. While the chili peppers, add some spicy heat to the dish.
3cupschopped orange or purple sweet potatoes (about 1-2 large)
1large bell pepper
2-3cupschopped zucchini (about 1-1.5 large)
2cupscooked corn kernels
1tablespoon garlic powder
2tablespoonsground cumin
1½teaspoonsdried oregano
¼teaspoon black pepper
2tablespoonsnutritional yeast
6cupswater
4½ cupscooked black beans or 3 (15-oz) cans of black beans, drained and rinsed
1-2limes, juiced (about ¼ –⅓ cup)
1(6-oz) can tomato paste
1tablespoonwhite miso paste
1cupchopped cilantro (optional)
2-4cupschopped kale (optional)
⅛teaspooncayenne (optional, if need more heat)
Instructions
Wash and chop the onions, chiles, carrots, celery, peppers, zucchini, and sweet potatoes. In a large pot, add a splash of water (about 2 tablespoons) along with the onions and chiles. Cook until the onions start to become translucent. Add the carrots, celery, and cook until they start to soften. Add the sweet potatoes, and cook until they start to soften. Add more water as needed.
Next add the chopped bell pepper and zucchini to the pot. Cook for a few minutes, and then add the corn kernels. Add more water, as needed, to keep the veggies from sticking. Add the herbs, spices, and nutritional yeast to the pot. Stir and cook for a few minutes.
Add the water, and lime juice to the pot. Bring the soup to a boil and cook for about 15-20 minutes or until the potatoes are cooked throughly. Next add the black beans.
In a high speed blender, add 4 soups of the soup, tomato paste, and white miso paste. Blend until smooth and then add back to the pot. Blend more soup, if desired, for a thicker broth or add more water for a thinner broth.
Optional to add in fresh cilantro and chopped kale. If more spice is needed, add a pinch of cayenne pepper.
Cook for a few minutes to allow the greens to wilt down and then serve. Enjoy! Makes about 12-15 cups soup.