March will be here in two days, and it’s bringing more snow with it. That means soup season is being extended a little bit longer. I’m here today to share with you one of our favorite, healthy soups for Meatless Monday.
This Sweet Potato and Black Bean soup started out as this recipe Spicy Sweet Potato Soup I posted before. That soup is very, very delicious, but I wanted to make it meatless, add more protein, and streamline the cooking process a bit. I ended up with this amazingly easy and delicious soup.
Sweet Potato and Black Bean Soup
1 Tbsp Olive Oil
1 Onion, Diced
3 Medium Sweet Potatoes, Peeled and Diced
1 Can Black Beans, Rinsed and Drained
4 Cups Veggie Broth
1 Cup Half and Half
1 Tbsp Chili Powder
1/2 Tbsp Cumin
Salt and Pepper, To Taste
Chipotle Powder, To Taste
Heat the olive oil in a pot, add the onion and cook until translucent. Add the sweet potatoes, black beans, broth, and spices.
Bring the soup to a boil, and allow to simmer until sweet potatoes are tender. This should take about 10 to 15 minutes.
Add the half and half.
At this point, I usually use my immersion blender to pulse it a bit, leaving a few pieces. We don’t like perfectly smooth soup here. You could definitely blend it all until smooth, too. Other options would be to put some of it in a blender or food processor or use a potato masher (thanks for that suggestion, Megan!).
Serve hot with cheese, salsa, sour cream, or whatever else you’d like on top!