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Sweet Potato Soup with Black Beans and Corn
A hearty, healthy soup with sweet potatoes, black beans and corn, and packed with delicious southwestern flavours
Course
Soup
Cuisine
American, Vegetarian
Prep Time
15
minutes
Cook Time
15
minutes
Total Time
30
minutes
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 one 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
In a large pot, heat oil over medium heat.
Add onion, garlic, carrots and celery.
Turn heat to medium-low and cook until vegetables are tender about 5 minutes.
Add all remaining ingredients except cilantro.
Simmer 15 minutes or until sweet potatoes are tender.
Garnish with cilantro.
Nutrition
Serving:
1
serving
|
Calories:
164
kcal
|
Carbohydrates:
25
g
|
Protein:
2
g
|
Fat:
6
g
|
Sodium:
80
mg
|
Potassium:
398
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
11405
IU
|
Vitamin C:
5.9
mg
|
Calcium:
49
mg
|
Iron:
1.4
mg