Southwestern Sweet Potato and Black Bean soup

There can never be enough bean and lentil soups in my kitchen as I like to make big batches and eat them for lunches during the week. They are filling, nutritious and easy to eat cold if it is one of those days.

This soup is of the easy mostly from a can variety, but come July I make it with fresh corn and tomatoes and certainly the beans can be cooked from scratched if you are well prepared.

Print Recipe

(serves 4)

1 teaspoon olive oil

1/2 onion, diced

1 clove garlic

1 teaspoon ground cumin

1/4 teaspoon ground chipotle powder (or 1 chipotle in adobo, finely chopped)

salt

1 medium sweet potato, peeled and diced

1 small can black beans (~1 1/2 cups)

1 small can whole tomatoes with green chillies (~1 1/2 cups)

1 small can corn (~1 1/2 cups)

3 cups water

fresh cilantro for garnish (optional)

1. Heat a medium saucepan to medium low heat. Add the olive oil and onion and sweat until translucent.

2. Add garlic, spices and a 1/2 teaspoon of salt, stir until garlic is fragrant but don't let brown. About 3 minutes.

3. Open the cans, and drain the water from the can of corn. Add remaining ingredients and bring to a simmer. Simmer until sweet potato is soft - about 30 minutes.

4. Taste and add salt if desired. Cool and refrigerate or serve immediately, garnished with cilantro.

Prep Time: 5 minutes | Cooking Time: 30 minutes | Total Time:35 minutes

Calories(approximate per serving): 375

Southwestern Sweet Potato and Black Bean soup