Photo of Smoky sweet potato and black bean soup by WW

Smoky sweet potato and black bean soup

7
5
2
SmartPoints® value per serving
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 heart and a quick finish with cilantro and lime juice cools and brightens the flavors. Serve alongside and small green salad to amp your vegetable intake. For dinner or lunch, this soup is a year-round winner.

Ingredients

Olive oil

2 tsp

Uncooked onion(s)

1 medium, chopped

Garlic clove(s)

2 medium clove(s), minced

Ground cumin

2 tsp

Raw sweet potato(es)

1¾ pound(s), peeled, and cut into 1/2-inch pieces (6 cups)

Water

2 cup(s)

Table salt

¾ tsp

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, minced

Unsweetened lime juice

2 Tbsp

Cilantro

½ cup(s), coarsely chopped fresh

Uncooked scallion(s)

3 medium, thinly sliced

Fresh lime(s)

1 item(s), cut into 8 wedges

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Per serving: generous 1 cup