Sweet Potato Black Bean Soup: Stovetop
Welcome to our dynamic recipe blog! Today, we're bringing you the beloved Sweet Potato Black Bean Soup, but with a twist—it's all about the stovetop cooking method!
Servings 5 pints
Equipment
- 1 Stove
- 1 Soup Pot
Ingredients
- 2 cups frozen corn 15 oz. can
- 6 cups vegetable broth
- 2 cups black beans 15 oz. can
- 4 cloves garlic, minced
- 1 cup diced white onion 1/2 medium onion
- 4 cups sweet potatoes, peeled and chopped 3 medium sweet potatoes
- 2 teaspoons ground cumin
- 1/4 teaspoon black pepper
Instructions
- Prep Work: Begin by preparing all your ingredients. Chop the sweet potatoes, dice the onion, mince the garlic, and measure out the spices.
- Sauté Aromatics: Heat a large pot over medium heat. Add a splash of vegetable broth, then add the diced onions and minced garlic. Sauté for about 2 minutes until they become fragrant and translucent.
- Add Corn and Spices: Stir in the frozen corn (or canned corn) and cook for an additional 2 minutes, allowing the flavors to meld together. Sprinkle in the ground cumin and black pepper, stirring well to evenly distribute the spices.
- Incorporate Remaining Ingredients: Now, add the vegetable broth, black beans, and chopped sweet potatoes to the pot. Give everything a good stir to combine.
- Simmer: Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 20-25 minutes, or until the sweet potatoes are tender.
- Serve and Enjoy: Ladle the soup into bowls and garnish with your favorite toppings, such as fresh kale or sweet potato pasta. If you're planning ahead, divide the soup into 5 pint-sized containers for convenient storage throughout the week.
Notes
Whether enjoyed fresh or saved for later, this Sweet Potato Black Bean Soup is sure to delight your taste buds with its wholesome goodness. This soup would be great with fresh kale or sweet potato pasta.