Black Bean Soup With Sweet Potatoes Recipe

Name: Black Bean Soup With Sweet Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. vegetable oil; 2 medium yellow onions, chopped; 3 medium cloves garlic, coarsely chopped; 1-1/2 tsp. ground coriander; 1 tsp. ground cumin; 1/4 tsp. aniseed; Freshly ground black pepper; 2 quarts lower-salt chicken broth or homemade vegetable broth; Four 15.5-oz. or two 29-oz. cans black beans, rinsed and drained; 2 medium sweet potatoes, peeled and cut into medium dice; Kosher salt; 1/2 cup plain yogurt; 8 paper-thin lime slices

Servings: persons

2 Tbs. vegetable oil
2 medium yellow onions, chopped
3 medium cloves garlic, coarsely chopped
1-1/2 tsp. ground coriander
1 tsp. ground cumin
1/4 tsp. aniseed
Freshly ground black pepper
2 quarts lower-salt chicken broth or homemade vegetable broth
Four 15.5-oz. or two 29-oz. cans black beans, rinsed and drained
2 medium sweet potatoes, peeled and cut into medium dice
Kosher salt
1/2 cup plain yogurt
8 paper-thin lime slices

1
Heat the oil over medium heat in a 6-quart (or larger) Dutch oven. Add the onions and cook, stirring occasionally, until starting to soften and brown slightly, about 8 minutes. Add the garlic, coriander, cumin, aniseed, and 1/4 tsp. pepper and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth, beans, sweet potatoes, and 3/4 tsp. salt and bring to a boil over high heat; skim any foam as necessary. Reduce the heat and simmer, uncovered, stirring occasionally, until the sweet potatoes are tender, about 15 minutes.
2
Using a slotted spoon, set aside 3 cups of the beans and potatoes. Puree the remaining soup in batches in a blender. Return the solids to the soup and season to taste with salt and pepper. Serve topped with a dollop of the yogurt and a lime slice.
3
You can store leftovers in the refrigerator for up to 5 days.

747

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 Tbs. vegetable oil, 2 medium yellow onions, chopped, 3 medium cloves garlic, coarsely chopped, 1-1/2 tsp. ground coriander, and more.

Yes, Black Bean Soup With Sweet Potatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Bean Soup With Sweet Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions