- 2 teaspoons olive oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 3 cups peeled and cubed sweet potato (about 1 large sweet potato)
- 2 15-ounce cans black beans, drained and rinsed
- 3 teaspoons ground cumin
- 2 teaspoons paprika
- 11/4 teaspoons salt
- 1/4 teaspoon black pepper
- 3 cups vegetable broth
Heat a large pot over medium heat and add olive oil and onion. Cook onion until tender, 2-3 minutes. Next add the garlic and cook for another minute.
Add the sweet potato, black beans and all of the spices. Stir until combined and let cook for 3-5 minutes. Pour in the broth and bring to a simmer. Simmer soup until sweet potato is tender, about 20 minutes.
Let soup cool and then blend with an immersion blender or in batches in a food processor or blender. Reheat soup before serving.
Calories: 260, Carbohydrates: 48g, Protein: 12g, Fat: 2.5g, Cholesterol: 0mg, Sodium: 1190mg, Fiber: 15g