Creamy sweet potatoes and black beans simmered with cumin, smoked paprika, and aromatic vegetables for a hearty, warming bowl.
# What you'll need:
→ 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 & Seasonings
10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - 0.5 teaspoon ground coriander
13 - 0.25 teaspoon cayenne pepper, optional
14 - 1 bay leaf
15 - 0.5 teaspoon salt, or to taste
16 - 0.25 teaspoon black pepper
17 - 2 tablespoons olive oil
→ Garnishes
18 - Chopped fresh cilantro, optional
19 - Lime wedges, optional
20 - Sliced avocado, optional
# Method:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrot, celery, and bell pepper. Sauté for 5 minutes until vegetables begin to soften.
02 - Add minced garlic 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, stirring frequently to release spice flavors.
04 - Pour in vegetable broth and diced tomatoes with their juice. Bring to a boil over high heat.
05 - Reduce heat to low, cover the pot, and simmer for 15 minutes until sweet potatoes are completely tender.
06 - Add drained black beans, salt, and black pepper. Simmer uncovered for 5 to 10 minutes to allow flavors to meld.
07 - Remove bay leaf. For a creamier consistency, use an immersion blender to partially blend the soup while leaving some chunks intact. Adjust salt and pepper to taste.
08 - Ladle soup into bowls and serve hot. Top with fresh cilantro, lime wedges, or sliced avocado as desired.
