Description
Black Bean and Sweet Potato Soup
This hearty black bean and sweet potato soup is comfort in a bowl! Packed with rich flavors from smoky paprika, cumin, and tender sweet potatoes, it’s a deliciously cozy dish. Originating from a blend of Latin-inspired flavors, this soup brings the warmth and spice perfect for chilly days. Plus, it’s easy to make with pantry staples – a perfect wholesome meal for busy weeknights.
2 tbsp olive oil
1 large onion, diced
1 red bell pepper, diced
1 small jalapeño, diced
2 garlic cloves, finely chopped
1 tsp ground cumin
1 tbsp smoked paprika
1 lb sweet potato, peeled and cubed
2 cans (14 oz) black beans, drained
4 cups vegetable stock
1 can (13.5 fl. oz.) coconut milk
3 cups fresh spinach
Salt & pepper to taste
Directions:
1. Heat oil in a pot. Sauté onion, bell pepper, and jalapeño for 4-5 minutes.
2. Add garlic, cumin, paprika, and cook for 1 minute.
3. Add sweet potato, black beans, stock, and coconut milk. Boil, then simmer for 20 minutes.
4. Stir in spinach until wilted. Season to taste.
Prep Time: 10 min
Kcal: 399
Step-by-Step Guide
1. Prep Vegetables: Finely dice one large onion and one red bell pepper. Carefully dice one small jalapeño (remove seeds for less heat). Peel and cube one pound of sweet potato into 1-inch pieces. Finely chop two garlic cloves.
2. Sauté Aromatics: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the onion, bell pepper, and jalapeño. Cook, stirring occasionally, for 4-5 minutes until softened.
3. Bloom Spices: Add the chopped garlic, 1 teaspoon of ground cumin, and 1 tablespoon of smoked paprika to the pot. Stir constantly for about 1 minute until fragrant.
4. Simmer Soup: Add the cubed sweet potato, two drained 14-oz cans of black beans, 4 cups of vegetable stock, and one 13.5 fl. oz. can of coconut milk. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover and cook for 20 minutes, or until the sweet potatoes are fork-tender.
5. Final Touches: Stir in 3 cups of fresh spinach and cook just until wilted, about 2 minutes. Season the soup generously with salt and black pepper to taste.
Serving Suggestions
Serve this hearty soup hot. Garnish with fresh cilantro, a squeeze of lime juice, a dollop of sour cream or plain yogurt, and a side of warm tortillas or crusty bread. For added texture, top with sliced avocado or tortilla strips.
How-to Summary
Sauté onion, pepper, and jalapeño. Add garlic and spices. Add sweet potato, beans, stock, and coconut milk, then simmer until potatoes are tender. Finish by wilting spinach and seasoning.
Frequently Asked Questions
Can I make this soup in a slow cooker? Yes. Sauté the aromatics and spices first, then transfer everything except the spinach to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in spinach before serving.
How can I make this soup spicier? Add an extra jalapeño, include some of the seeds, or add a pinch of cayenne pepper when adding the other spices.
Is there a substitute for coconut milk? You can use heavy cream for richness, but the flavor will change. For a lighter version, use an additional cup of vegetable stock.
How should I store and reheat leftovers? Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of stock if it has thickened.
Can I freeze this soup? Absolutely. Freeze in portions for up to 3 months. Thaw overnight in the refrigerator and reheat. The texture of the potatoes may soften slightly.
Common Mistakes to Avoid
- Not Blooming Spices: Skipping the step of cooking the cumin and paprika with the aromatics results in a raw, dusty flavor. Always cook them for a full minute.
- Overcooking the Spinach: Add the spinach at the very end and only cook until just wilted to preserve its color and nutrients.
- Underseasoning: This soup needs a generous amount of salt. Always taste and adjust seasoning at the end, after adding the spinach.
- Inconsistent Potato Cubes: Cutting sweet potatoes into uneven pieces leads to some being mushy while others are undercooked. Aim for uniform 1-inch cubes.
Conclusion
This Black Bean and Sweet Potato Soup is a perfect fusion of nourishing ingredients and deep, comforting flavors. Its simplicity makes it an ideal weeknight meal, while its vibrant taste and hearty texture are sure to impress. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality soup that brings warmth and satisfaction to any table. Enjoy this delicious, wholesome bowl of comfort.