Black Bean and Sweet Potato Soup Recipe



  • 2 Tbs. vegetable oil
  • 2 medium yellow onions, chopped
  • 3 medium cloves garlic, coarsely chopped
  • 2 tsp. ground coriander
  • 2 tsp. ground cumin
  • Freshly ground black pepper
  • 2 quarts vegetable broth
  • Four 15.5-oz. or two 29-oz. cans black beans, rinsed and drained
  • 2 medium sweet potatoes, peeled and cut into medium dice
  • Kosher salt
  • 1/2 cup plain yogurt
  • 8 lime slices
  • 1 Avocado, thinly sliced
  • 2 scallions thinly chopped
  • 1/4 cup chopped cilantro



  1. Heat the oil over medium heat in a 6-quart (or larger) Dutch oven. Add the onions and cook, stirring occasionally, until starting to soften and brown slightly, about 8 minutes. Add the garlic, coriander, cumin and 1/4 tsp. pepper and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth, beans, sweet potatoes, and 3/4 tsp. salt and bring to a boil over high heat. Reduce the heat and simmer, uncovered, stirring occasionally, until the sweet potatoes are tender, about 15 minutes.
  2. Using a slotted spoon, set aside 3 cups of the beans and potatoes. Puree the remaining soup in batches in a blender. Return the solids to the soup and season to taste with salt and pepper. Serve topped with a dollop of the yogurt, avocado, scallions and a lime slice.



via Fit Sugar