Hearty sweet potatoes and black beans simmered with cumin, smoked paprika, and aromatic vegetables for a warming, satisfying bowl.
# Components:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced
02 - 1 large yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 stalk celery, diced
06 - 1 red bell pepper, diced
→ Legumes
07 - 2 cans (15 oz each) black beans, drained and rinsed
→ Liquids
08 - 4 cups vegetable broth
09 - 1 can (14.5 oz) diced tomatoes with juice
→ Spices and Seasonings
10 - 1 tsp ground cumin
11 - 1 tsp smoked paprika
12 - 1/2 tsp ground coriander
13 - 1/4 tsp cayenne pepper
14 - 1 bay leaf
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper
17 - 2 tbsp olive oil
→ Garnishes
18 - Chopped fresh cilantro
19 - Lime wedges
20 - Sliced avocado
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrot, celery, and bell pepper. Cook for 5 minutes until vegetables begin to soften.
02 - Add minced garlic to the pot and cook for 1 minute until fragrant.
03 - Stir in diced sweet potatoes, ground cumin, smoked paprika, ground coriander, cayenne pepper, and bay leaf. Cook for 2 minutes while stirring frequently.
04 - Pour in vegetable broth and diced tomatoes with their juice. Bring the mixture to a boil over medium-high heat.
05 - Reduce heat to low, cover the pot, and simmer for 15 minutes until sweet potatoes are tender when pierced with a fork.
06 - Add drained and rinsed black beans, salt, and black pepper. Simmer uncovered for 5 to 10 minutes to allow flavors to meld.
07 - Remove bay leaf from the pot. Using an immersion blender, partially blend the soup to achieve a creamy texture while retaining some vegetable chunks. Alternatively, leave the soup chunky if preferred.
08 - Adjust seasoning with additional salt and pepper as needed. Ladle into bowls and serve hot with garnishes of fresh cilantro, lime wedges, or avocado slices.
