Description
A heartwarming, plant-based bowl that perfectly balances the earthy protein of black beans with the natural, grounding sweetness of tender sweet potatoes. Infused with the smoky, complex heat of chipotle peppers in adobo sauce, this vibrant soup is a nourishing hug in a bowl. Ideal for busy schedules, it offers a fiber-rich, satisfying meal that supports your wellness goals without sacrificing bold, rustic flavors. This vegan staple celebrates simple, whole-food ingredients transformed into an extraordinary, comforting experience.
Ingredients
1 tablespoon avocado oil
1 small red onion, finely diced
3 cloves garlic, minced
1 teaspoon ground cumin
2 medium sweet potatoes, peeled and cubed
2 cans (15 oz each) black beans, rinsed and drained
4 cups vegetable broth
1–2 tablespoons chipotle peppers in adobo sauce, minced
Salt and pepper to taste
Fresh cilantro for garnish
Instructions
Heat the avocado oil in a large pot over medium heat.
Add the diced red onion and sauté until translucent and aromatic.
Stir in the minced garlic and ground cumin, cooking for about 1 minute until fragrant.
Add the cubed sweet potatoes, black beans, and vegetable broth to the pot.
Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are tender.
Stir in the minced chipotle peppers in adobo sauce.
Use a potato masher or immersion blender to slightly thicken the soup by breaking up a few of the beans and potatoes.
Season with salt and pepper to taste.
Serve warm, topped with fresh cilantro.
Notes
For an oil-free version, sauté the onions and garlic in a splash of vegetable broth instead of avocado oil. You can adjust the heat level by using more or less of the chipotle peppers. Store in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 6g
- Sodium: 780mg
- Fat: 5g
- Saturated Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg