Black Bean and Sweet Potato Soup

Spring may mean warmer weather but it doesn’t mean the temperature will always be above chilly, especially if you live in the mountains where spring snows are a regular occurrence. This vegan soup recipe is the answer to what’s for dinner when you want a lighter meal that also warms your belly.
Spring may mean warmer weather but it doesn’t mean the temperature will always be above chilly, especially if you live in the mountains where spring snows are a regular occurrence. This vegan soup recipe is the answer to what’s for dinner when you want a lighter meal that also warms your belly.

Black Bean and Sweet Potato Soup

Serves 6

Ingredients:

t
• 2 tablespoons olive oil

t

• 1 onion, chopped

t

• 1 yellow bell pepper, seeded, chopped

t

• 1 jalapeno, seeded, minced

t

• 3 garlic cloves, minced

t

• 1 teaspoon ground coriander

t

• 1 teaspoon ground cumin

t

• 1/2 teaspoon paprika

t

• 4 cups vegetable broth

t

• 2 medium sweet potatoes, peeled, cubed

t

• 2 (15-ounce) cans black beans, rinsed, drained

t

• 1/4 cup finely chopped fresh cilantro

t

• Salt and freshly ground black pepper

t

• Lime wedges

Directions:

t
1.  Heat oil in a large pot over medium heat. Add onion, bell pepper, and jalapeno. Cook, stirring often, until onion is translucent.

t

2. Add garlic, coriander, cumin, and paprika and cook, stirring often, for 1 minute.

t

3. Add broth and sweet potatoes and bring to a boil. Reduce heat to a simmer and cook for 15 minutes or until sweet potatoes are tender.

t

4. Add beans, cilantro, and salt and pepper. Simmer until beans are hot.

t

5. Serve immediately with lime wedges.

More delish vegan soup recipes!