Smoky Sweet Potato and Black bBan Soup
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.
1 medium, chopped
2 clove(s), large, 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