Black Bean and Sweet Potato Soup

By: Alli from An Open Cookbook

Black Bean and Sweet Potato Soup

By: Alli from An Open Cookbook

In under 30 minutes, you can from start to finish make one of the tastiest vegetable soup recipes. Simply flavored with all-natural ingredients, this Black Bean and Sweet Potato Soup recipe from Alli from An Open Cookbook is always a great vegetarian food option. Alli says, "This super simple soup has just six ingredients and is very quick and easy. The black beans and sweet potato pureed together make for a hearty warm soup."

Notes

If you like this recipe, you'll love these other 14 Impossibly Easy Soup Recipes for Fall.

For more recipes from Alli, be sure to check out her Featured Foodies profile page.

Yields8 cups

Ingredients

1 tablespoon olive oil
1/2 medium onion, chopped
3 cups vegetable broth
2 medium sweet potatoes, peeled and cubed
2 teaspoons ground cumin
2 cans black beans, drained and rinsed

Instructions

Heat olive oil in a large pot. Saute the onions in the oil over medium-low heat until lightly browned, about 5 minutes.
Pour in the vegetable broth, sweet potatoes, and cumin. Boil until sweet potatoes are tender and easily cut with a fork, about 15 minutes. Take off heat and allow to cool slightly.
Puree sweet potato mixture and black beans in a food processor. You may have to add extra water to make less thick. Work in batches to get a smooth puree if necessary.
Pour soup back into the pot, reheat on low and season with salt and pepper.