Black Bean and Sweet Potato Soup
This Black Bean and Sweet Potato Soup is the ultimate cosy comfort food. Packed with protein and fibre, it’s nourishing, budget-friendly, and full of flavour. The perfect one-pot meal for chilly evenings.
Servings: 4 servings
Calories: 438kcal
Equipment
Ingredients
- 600 grams sweet potato peeled and cut in ½ inch cubes
- 1 onion diced
- 2 large carrots diced
- 3 cloves garlic diced
- 1 tsp paprika
- 1 tsp chipotle paste optional or can increase
- 1/2 tsp cumin
- 1 tsp oregano
- 1.5 tsp salt
- 2 400g tins black beans drained and rinsed
- 1 400g tin chopped tomatoes
- 150 grams sweetcorn canned or frozen
- 1 litre stock chicken or vegetable
- 1 tbsp oil neutral, for cooking
Instructions
- Heat the oil in a large pot or Dutch oven. Add the onion and salt and cook for 5-8 minutes until softening.
- Add in the diced sweet potato and carrot and stir in the cumin, oregano, paprika and chipotle paste. Stir well and cook for 2-3 minutes then add the garlic.
- Once the garlic is fragrant (about a minute) add in the beans, corn, chopped tomatoes and stock. Give it a good stir then pop the lid on and bring to a boil.
- Simmer, with the lid on, for 20-30 minutes, until the potatoes and carrots are soft.
- Stir in fresh chopped coriander to serve.
Notes
You can blend a portion of the soup to make it creamier.
I like a brothy soup and use 1 litre stock. However, you can reduce the stock to 750ml or even 500ml if you prefer it to have more of a stew consistency.
Nutrition
Calories: 438kcal | Carbohydrates: 85g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 2883mg | Potassium: 1560mg | Fiber: 22g | Sugar: 15g | Vitamin A: 27387IU | Vitamin C: 25mg | Calcium: 180mg | Iron: 7mg