Sweet Potato Soup is one of our favourite one pot comfort foods. In fact, soup is one of our favourite things to eat, period. To me, there’s nothing more satisfying than a big pot of homemade soup simmering on the stove. Because soup is so easy to make. Basically, you can really just throw everything in a pot and let it simmer while you do other things. Or do nothing if you’re feeling lazy. And then, there’s lunch. Or dinner, because this soup is satisfying, as well as delicious.

 About Chipotle

This sweet potato soup with black beans and corn has a southwestern slant with the addition of a chipotle pepper and a little bit of the smoky adobo sauce the peppers are packed in. Chipotle is a pantry staple in my kitchen because we love the smoky spicy. The small cans actually contain quite a few peppers, but will keep in the fridge in a covered container for several weeks. Then you can use the leftover chilies in another recipe, like this Tequila Chicken Chilli. Chipotle peppers are really just smoked jalapeno peppers. Find out more about them, (and even a link for making your own), here at Huff Post: What The Heck is a Chipotle, Anyway. If you want less heat, remove the seeds from the chili, before adding it to the soup. Keep them if you like it spicier, or, add another chili.

I like to grill an ear of fresh corn for this recipe. A little bit of smoky char really adds a very tasty flavour element, but if you don’t have fresh corn, frozen will work, too. This soup is not only delicious, but also healthy, vegan, vegetarian and gluten-free.The black beans make this sweet potato soup a hearty meal.

You can freeze soup, in individual containers for future lunches, too.  If you like soup as much as we do, try Roasted Tomato Basil Soup, Mushroom Barley Soup, Salmon Chowder, or Split Pea Soup

How To Make Sweet Potato Soup with Black Beans and Corn

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Sweet Potato Soup with Black Beans and Corn

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

A hearty, healthy soup with sweet potatoes, black beans and corn, and packed with delicious southwestern flavours

Course: Soup

Cuisine: American, Vegetarian

Servings: 6 servings

Calories: 164 kcal

Author: Colleen

Ingredients

• 2 tbsp olive oil
• 1 medium onion diced
• 1 clove garlic minced
• 2 ribs celery diced
• 1 carrot peeled and diced
• 1 can black beans drained
• 4 cups vegetable stock low sodium
• juice of one lime
• 3 orange fleshed sweet potatoes peeled and cut into cubes (four cups)
• kernels from 1 ear of fresh corn grilled (about 1 cup)
• 1 chipotle pepper seeded and diced
• 2 tbsp adobo sauce
• 1 tbsp cumin
• salt and freshly ground pepper to taste
• 4 tbsp chopped fresh cilantro for garnish

US Customary - Metric

Instructions

1. In a large pot, heat oil over medium heat.
2. Add onion, garlic, carrots and celery.
3. Turn heat to medium low and cook until vegetables are tender, about 5 minutes.
4. Add all remaining ingredients except cilantro.
5. Simmer 15 minutes or until sweet potatoes are tender.
6. Garnish with cilantro.

Nutrition Facts

Sweet Potato Soup with Black Beans and Corn

Amount Per Serving (1 serving)

Calories 164 Calories from Fat 54

% Daily Value*

Fat 6g9%

Sodium 80mg3%

Potassium 398mg11%

Carbohydrates 25g8%

Fiber 3g12%

Sugar 6g7%

Protein 2g4%

Vitamin A 11405IU228%

Vitamin C 5.9mg7%

Calcium 49mg5%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.