This sweet potato black bean soup is not only ridiculously good, it's also ridiculously affordable! This vegetarian meal is super creamy and always has us wanting a second helping!
Course
Soup
Cuisine
American
Prep Time10minutes
Cook Time5hours
Total Time5hours10minutes
Servings6
AuthorJanssen Bradshaw
Ingredients
1½cupsdried black beansrinsed (or 3 cans black beans, drained and rinsed)
1large or 2 medium sweet potatoesdiced
½large oniondiced small
1tminced garlic
4cupsvegetable stockor chicken stock, if you don't care about it being truly vegetarian
3/4tground coriander
1tground cumin
½tblack pepper
1tsaltomit if you've used canned beans
2Tlime juice
Instructions
Pour the beans, diced sweet potato, diced onion and garlic into a crockpot. Pour the vegetable stock over the top and sprinkle on the spices (do not add lime juice). Stir to combine, put the lid on and let cook on low for 8 hours (or on high for 5 hours).
When the beans and potatoes are very soft, stir in lime juice and blend with an immersion blender until mostly smooth (I like to leave some small chunks) (alternatively, use a traditional blender and pulse to get it mostly smooth). If it's too thick, add some more broth to thin it out.
Salt to taste (mine needed about a tablespoon more salt because my vegetable stock is not very salty at all) and serve.