Smoky Sweet Potato and Black Bean Soup

Total Time
40 min
15 min
25 min


olive oil

2 tsp

uncooked onion(s)

1 medium, chopped

garlic clove(s)

2 medium clove(s), minced

ground cumin

2 tsp

uncooked sweet potato(es)

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


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


½ cup(s), coarsely chopped fresh

uncooked scallion(s)

3 medium, thinly sliced

fresh lime(s)

1 item(s), cut into 8 wedges


  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

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