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black bean soup
The Homesteading Hippy

Vegetarian Black Bean Soup

Rich and creamy, this black bean soup is a fiber packed way to warm up during the cooler fall weather.
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Servings: 5
Course: Soups and Stews
Cuisine: American, Mexican
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. If using dried beans, soak over night, rinse and fill pot with clean water. Simmer on low for 6 hours, or until cooked through.
  2. Roast the sweet potatoes in a 450° oven for 20 minutes. Allow to cool, then remove skins.
  3. Drain beans, add the sweet potatoes, seasonings and broth.
  4. Using a stick blender, or hand blender, blend until smooth.
  5. Squeeze lime juice over the soup.
  6. Serve with tortilla chips on the side.