chipotle black bean

<em>This Chipotle Black Bean &amp; Sweet Potato Soup is smoky, spicy, hearty, and just a little sweet. A simple and satisfying 30-minute vegan lunch or dinner!</em>

Chipotle Black Bean &amp; Sweet Potato Soup

avocado oil (or sub more vegetable broth)

red onion, diced

garlic,

cumin

adobo sauce

sweet potato,

lime

Salt,

Optional toppings: freshly chopped cilantro, diced avocado, tortilla strips, etc

Aromatics

Heat the oil (or sub 1/4 cup / 60 ml veg broth) in a large pot over medium-high heat. Once warm, add the onion and a pinch of salt and sauté for 3-5 minutes, until translucent and golden. Add in the garlic, cumin, and adobo sauce; mix well and sauté for an additional 1-2 minutes.

Bring to boil: 

add in the sweet potato, beans, and vegetable broth, then increase the heat to high and bring to a boil. Reduce the heat to medium; simmer for 12-15 minutes, until the sweet potatoes are very tender.

Blend: 

Turn the heat off and transfer ~2 cups of the soup to a blender and blend until smooth, or use an immersion blender to blend around 1/4 of the mixture until creamy. Stir the lime juice into the soup and season with additional salt to taste, if necessary.

Serve: 

Transfer the soup to serving bowl and top with fresh cilantro, or as desired. Leftovers will keep in the fridge for up to 5 days, or can also be frozen for up to two months.

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The most viewed chipotle black bean recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chipotle Black Bean &amp; Sweet Pot...

The most viewed chipotle black bean recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Chipotle Black Bean & Sweet Pot...