Hearty Black Bean and Sweet Potato Soup

Here's a win/win delicious & healthy recipe you can get on the dinner table without stressing at all. Seriously, this is SO EASY to make. This flavorful black bean and sweet potato soup makes a hearty meal in itself but it's extra yummy when served with warm from the oven cornbread. The recipe makes a slightly spicy soup but it can easily be adapted to any spice level, including none if that's your preference.
hearty bowl of black bean and sweet potato soup

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Prep time: 10 minutes
Cook time: 25-30 minutes
Serves: 4


2 T. olive oil
1 medium onion, diced
1 large green bell pepper, diced
1 large red bell pepper, diced
2 T. taco seasoning or 1 T. ground cumin
3 t. chili powder
1 t. dried garlic powder
1 t. dried onion powder
½ t. crushed red pepper flakes
2 large sweet potatoes, peeled and cut into small cubes
4 T. tomato paste
1 can of diced tomatoes with green chilies
2 15-oz. can black beans, rinsed and drained
3 c. beef or vegetable broth
1 c. canned or frozen corn
¼ c. fresh cilantro, chopped
2 T. fresh lime juice
Sea salt and black pepper, to taste


  1. Heat olive oil in a large soup pot over medium heat and add onion and bell peppers. Season with salt and black pepper, to taste. Cook, stirring occasionally, until the veggies become soft and fragrant, around 4-5 minutes.

  2. Add crushed red pepper, taco seasoning or cumin, and chili powder. Cook, stirring occasionally, until the spices become fragrant, approximately 1-2 minutes.

  3. Add sweet potatoes, tomato paste, diced tomatoes with green chilies and black beans. Season with additional salt and black pepper, if desired, and stir to combine. Add broth and increase heat to medium-high. Bring to a boil, then immediately reduce to medium-low. Cover and simmer for 15-20 minutes or until the sweet potatoes are fork tender.

  4. Stir in the corn, cilantro and fresh lime juice. Taste and adjust seasonings, as desired, before serving. Enjoy!


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