Vegetarian Black Bean Soup
Rich and creamy, this black bean soup is a fiber packed way to warm up during the cooler fall weather.
- 2 cups dried black beans or 2 cans, drained
- 2 sweet potatoes
- 4 cups vegetable broth
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp ground cumin
- juice of 1 lime or 1 T. bottled juice
- tortilla chips optional
If using dried beans, soak over night, rinse and fill pot with clean water. Simmer on low for 6 hours, or until cooked through.
Roast the sweet potatoes in a 450° oven for 20 minutes. Allow to cool, then remove skins.
Drain beans, add the sweet potatoes, seasonings and broth.
Using a stick blender, or hand blender, blend until smooth.
Squeeze lime juice over the soup.
Serve with tortilla chips on the side.