Sweet Potato Black Bean Soup
Healthy & delicious, this Sweet Potato Black Bean Soup is loaded with veggies, black beans and quinoa. Made in one pot in under an hour!
Equipment
Ingredients
- 2 tablespoons avocado oil
- 1 red onion diced
- 4 cloves garlic minced
- 1 bell pepper diced, any color
- 1 jalapeño diced, optional
- 2 small sweet potatoes peeled & cubed
- 2 tablespoons taco seasoning
- 2 15-ounce can black beans drained & rinsed
- 1 15-ounce can fire roasted tomatoes diced
- 6 cups broth I used vegan chicken broth
- 2/3 cups quinoa dry
- 1 lime juiced
- cilantro, avocado, non-dairy yogurt, hot sauce optional, for serving
Instructions
- Heat the oil in a stock pot over medium heat. Add the veggies & taco seasoning and cook down for 2 minutes, stirring frequently. Add the 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. Adjust the seasonings as needed.
- Ladle into bowls and add any of the optional toppings. Enjoy!
Video
Notes
- The broth I used (and linked) 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.
Nutrition
Calories: 352kcal | Carbohydrates: 56g | Protein: 18g | Fat: 8g