Smoky sweet potato and black bean soup

Name: Smoky sweet potato and black bean soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: American,Tex-Mex
Ingredients: 2 tsp Olive oil; 1 medium Uncooked onion chopped; 2 clove(s) Garlic minced; 2 tsp Ground cumin; 1.75 pound(s) Uncooked sweet potato peeled, and cut into 1/2-inch pieces (6 cups); 2 cup(s) Water; 0.75 tsp Table salt; 2 cup(s) 2% reduced fat milk; 1.5 cup(s) Frozen corn; 15.5 oz Canned black beans rinsed and drained; 2 tsp Canned chipotle peppers in adobo sauce minced; 2 Tbsp Unsweetened lime juice; 0.5 cup(s) Cilantro coarsely chopped fresh; 3 medium Scallions thinly sliced; 1 item(s) Lime cut into 8 wedges

Points®

Total Time

40 min

Prep

15 min

Cook

25 min

Serves

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, chopped

Garlic

2 clove(s), minced

Ground cumin

2 tsp

Uncooked sweet potato

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

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

Scallions

3 medium, thinly sliced

Lime

1 item(s), cut into 8 wedges

Instructions

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

Smoky sweet potato and black bean soup

Ingredients

Instructions

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