Description
A hearty and nutritious soup that combines roasted sweet potatoes and black beans, seasoned with cumin and chili powder. This comforting dish is perfect for chilly days and can be enjoyed by the whole family.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, rinsed and drained
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Optional: fresh cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed sweet potatoes with olive oil and spread them on a baking sheet.
- Roast for 20-25 minutes, or until tender.
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add roasted sweet potatoes, black beans, vegetable broth, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Serve warm, garnished with cilantro if desired.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- The soup can be blended for a creamier texture if preferred.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Soup
- Method: Roasting and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 3 g
- Sodium: 450mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg