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sweet potato bean soup

Sweet Potato Mexican Bean Soup with Lime

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine Mexican
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 sharp knife
  • 1 Cutting board
  • 1 Wooden spoon
  • 1 measuring cup
  • 1 can opener

Ingredients
  

  • 2 tablespoon olive oil
  • 1 large onion chopped
  • 2 clove garlic minced
  • 2 medium sweet potato peeled and diced
  • 1 red bell pepper chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 4 cup vegetable broth
  • 1 can black beans 15 ounces, drained and rinsed
  • 1 can kidney beans 15 ounces, drained and rinsed
  • 1 can diced tomatoes 14 ounces
  • 1 lime juiced
  • salt and pepper to taste
  • 1/4 cup fresh cilantro chopped

Instructions
 

  • Heat the olive oil in a large pot over medium heat.
  • Add the chopped onion and minced garlic and sauté until the onion is translucent.
  • Add the diced sweet potatoes and chopped red bell pepper to the pot and cook for 5 minutes.
  • Stir in the ground cumin, smoked paprika, and chili powder.
  • Pour in the vegetable broth, black beans, kidney beans, and diced tomatoes.
  • Bring the mixture to a boil, then reduce the heat to a simmer and cook for 20 minutes.
  • Stir in the lime juice and season with salt and pepper to taste.
  • Remove the pot from heat and let the soup rest for 5 minutes.
  • Garnish with fresh cilantro before serving.

Notes

For a richer flavor, consider roasting the sweet potatoes before adding them to the soup. This will enhance the sweetness and depth of the dish. Additionally, adjust the level of spices according to your preference for heat; you can add more chili powder or even a dash of cayenne pepper if you enjoy a spicier kick.
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