Smoky sweet potato and black bean soup
2
Points®
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
1 medium
Garlic
2 clove(s)
Ground cumin
2 tsp
Uncooked sweet potato
1¾ pound(s)
Water
2 cup(s)
Table salt
¾ tsp
2% reduced fat milk
2 cup(s)
Frozen corn
1½ cup(s)
Canned black beans
15½ oz
Canned chipotle peppers in adobo sauce
2 tsp
Unsweetened lime juice
2 Tbsp
Cilantro
½ cup(s)
Scallions
3 medium
Lime
1 item(s)
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.