Sweet Potato Black Bean Soup

If you need a simple one-pot recipe, this Sweet Potato Black Bean Soup is it! It is packed with veggies, has beans & quinoa for protein, and the best broth! You probably already have most of the ingredients on hand! Simple, easy and delicious, this is a must make soup!

Step One: Prep the Ingredients

The prep for this recipe is super simple. You only need to chop a few veggies and open a few cans. Here is what you need:

• avocado oil
• red onion
• garlic
• bell pepper
• jalapeño
• sweet potatoes
• taco seasoning
• black beans
• fire roasted tomatoes
• broth
• quinoa
• lime

Step Two: Make the Soup

Heat the oil in a stock pot over medium heat. Add the veggies & some taco seasoning and cook down for 2 minutes, stirring frequently. Add black beans, tomatoes & broth and bring to a boil.

Once boiling, add the quinoa and stir. Cover, lower the heat and simmer for 30 minutes.

Remove the lid and check to see that the potatoes are fork tender and the quinoa is cooked. Add the lime juice and taste. You can adjust the seasonings at this point – more lime juice, salt or pepper!

Step Three: Serve

Now that the soup is ready it is time to serve it up! Ladle the soup into bowls and grab some toppings. I like to add non-dairy yogurt, cilantro and avocado. You can also add some hot sauce if you like spice!

This soup is great because it is super versatile. You can switch up veggies/beans depending on what you have on hand.

You can also always add more veggies! I think some kale or spinach stirred in at the end would be a great add!

Tips & Tricks

This could also be made in a slow cooker! Add everything to the slow cooker and cook on high for 3-4 hours or low for 6-8.

The broth I used (link) is very flavorful. If you use a less flavorful broth you may need to add more taco seasoning or salt.

This is great for meal prep! Let the soup cool, ladle it into containers and keep in the fridge for 4-5 days.