30-Minute Vegetarian Black Bean Soup

30-Minute Vegetarian Black Bean Soup

You can serve this soup chunky or pureed smooth, according to what your family might prefer. There's also a slow cooker option if that's more your speed! Try it as a dip for little kids if they're not into a full bowl.

Course Soup

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 140kcal

Author Amy Palanjian

Equipment

Ingredients

2 tablespoons neutral oil (like canola)
1 small onion (chopped; about 1 cup)
4 small sweet potatoes (peeled and chopped; about 3 cups)
28 ounce can black beans (drained and rinsed)
14.5 ounce can diced tomatoes
14.5 ounce can reduced-sodium chicken stock (or vegetable stock)
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon garlic powder
1 cup orange juice
Sour cream, shredded cheese, fresh lime slices (optional)

US Customary - Metric

Instructions

To make on the stove top:

Add the oil to a medium pot and warm over medium heat. Add the onion and sweet potato and stir to coat. Add the spices. Cook for about 5 minutes or until starting to soften.
Add the beans, tomatoes, and stock. Bring to a simmer and cook for about 12-15 minutes or until the vegetables are soft.
Stir in the orange juice . Serve (or puree smooth and serve) topped with desired toppings.

To do this in the slow cooker:

Place all ingredients except the orange juice into the slow cooker and cook on low for 7-8 hours. Add the orange juice, season to taste with additional salt and pepper as needed, and blend. Serve with sour cream shredded cheese as desired.

Notes

Store leftovers in an airtight container in the fridge for 3-5 days or in a freezer container in the freezer for up to 6 months. Warm to serve.
Add a sprinkle of cilantro on top.
Serve over rice or couscous if desired.
Use pinto beans instead of black, if desired.
Use diced carrots and bell pepper instead of or in addition to the sweet potato if desired.
Serve in a bowl, a reusable pouch, or as a dip for little kids.

Nutrition