Black Bean and Sweet Potato Soup

This healthy black bean and sweet potato soup recipe is perfect as a light lunch or dinner. It's easy to make and the leftovers taste even better the next day!

Course Main Course, Soup

Cuisine International

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 377kcal

Author Corina Blum

Ingredients

1 onion diced
1 green chilli pepper
2 cloves garlic crushed
1 teaspoon smoked paprika
1 teaspoon cumin
½ teaspoon cinnamon
1 large sweet potato peeled and diced
1 yellow pepper
500 ml vegetable stock
380 g tinned black beans rinsed and drained
15 g fresh coriander cilantro

Metric - US Customary

Instructions

Put a little oil in a saucepan and cook the onion gently for 5 minutes. Add the garlic and chilli pepper and cook for another minute.
Stir in the spices then add all the other ingredients except the black beans.
When the potato is cooked (about 20 minutes), stir in the black beans and heat through. Stir in a handful of chopped coriander at the end.
Serve topped with a little more fresh coriander.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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