Smoky sweet potato and black bean soup
1 medium, chopped
2 clove(s), medium, minced
Uncooked sweet potato(es)
1¾ pound(s), peeled, and cut into 1/2-inch pieces (6 cups)
2% reduced fat milk
Frozen corn kernels
Canned black beans
15½ oz, rinsed and drained
Canned chipotle peppers in adobo sauce
2 tsp(s), minced
Unsweetened lime juice
½ cup(s), fresh, coarsely chopped
3 medium, thinly sliced
1 item(s), cut into 8 wedges
- Heat oil in Dutch oven over medium-high heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic and cumin and cook, stirring constantly, until fragrant, about 1 minute.
- Add sweet potatoes, water, and salt to Dutch oven and bring to boil. Reduce heat and simmer, covered, until vegetables are very tender, about 10 minutes.
- Transfer 2 cups of sweet potato mixture to food processor and puree. Return puree to Dutch oven. Add milk, corn, black beans, and chipotles en adobo. Reduce heat to low and cook, covered, stirring occasionally, just until heated through (do not boil), about 5 minutes. Ladle evenly into 6 bowls; sprinkle with cilantro and scallions. Serve with Lime wedges.
- Per serving: generous 1 cup