Mexican Bean Soup with Sweet Potato Croutons
Equipment
- 1 Large pot
- 1 Baking sheet
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon
- 1 measuring cup
- 1 Measuring spoon
- 1 Blender or immersion blender
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 clove garlic minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 2 can black beans 15 ounces each, drained and rinsed
- 1 can diced tomatoes 14 ounces
- 4 cup vegetable broth
- 1 large sweet potato peeled and diced
- 1 tablespoon olive oil for sweet potato croutons
- salt to taste
- pepper to taste
- 2 tablespoon fresh cilantro chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic, cumin, chili powder, and smoked paprika, and cook for 1 minute.
- Add the black beans, diced tomatoes, and vegetable broth to the pot and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- While the soup is simmering, toss the diced sweet potato with 1 tablespoon of olive oil, salt, and pepper.
- Spread the sweet potato on a baking sheet and roast in the preheated oven for 25 minutes or until crispy.
- Blend the soup with a blender or immersion blender until smooth.
- Season the soup with salt and pepper to taste and let it rest for 5 minutes.
- Serve the soup with sweet potato croutons and garnish with chopped cilantro.
Notes
When making sweet potato croutons, ensure they are spread out evenly on the baking sheet for even roasting. You can adjust the spices to your liking if you want a spicier kick, and adding a squeeze of lime before serving can enhance the flavors.
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