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–+ servings
A bowl of soup on a table with a spoon
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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
Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 164kcal
Author Colleen Milne

Ingredients

  • 2 tablespoon 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 tablespoon adobo sauce
  • 1 tablespoon cumin
  • salt and freshly ground pepper to taste
  • 4 tablespoon 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: 1serving | Calories: 164kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Sodium: 80mg | Potassium: 398mg | Fiber: 3g | Sugar: 6g | Vitamin A: 11405IU | Vitamin C: 5.9mg | Calcium: 49mg | Iron: 1.4mg