
Smoky Sweet Potato and Black bBan Soup
4
Point(s)
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
8
Difficulty
Easy
Serve up piping hot bowls of this rich and delicious vegetarian soup in under 40 minutes. Sweet potatoes are so filling and delightful as the base for the Tex-Mex-inspired soup. A quick puree of 2 cups and the whole pot is instantly more full with the thickened mixture. Corn adds a sweet note alongside the potatoes while chipotle chiles bring a mild heat to the dish. Black beans make this more hearty and a quick finish with cilantro and lime juice cools and brightens the flavours. Serve alongside a small green salad to amp your vegetable intake. For dinner or lunch, this soup is a year-round winner.
Ingredients
Olive oil
2 tsp(s)
Uncooked onion(s)
1 medium, chopped
Garlic clove(s)
2 clove(s), large, minced
Ground cumin
2 tsp(s)
Uncooked sweet potato(es)
1¾ pound(s), peeled, and cut into 1/2-inch pieces (6 cups)
Water
2 cup(s)
Table salt
¾ tsp(s)
2% reduced fat milk
2 cup(s)
Frozen corn kernels
1½ cup(s)
Canned black beans
15½ oz, rinsed and drained
Canned chipotle peppers in adobo sauce
2 tsp(s), minced
Unsweetened lime juice
2 tbsp(s)
Cilantro
½ cup(s), fresh, coarsely chopped
Uncooked scallion(s)
3 medium, thinly sliced
Fresh lime(s)
1 item(s), cut into 8 wedges