Updated: Mar 9
Are you looking for some plant-based recipes with a twist? This recipe is sure to be a hit with vegetarians and vegans in addition to those on a plant-based diet. This soup is hearty and checks off beans, peppers, sweet potatoes, corn and a mix of spices that create a mouthwatering soup that can serve as a meal. Enjoy!
Prep time: 10 minutes Cook time: 25-30 minutes Serves: 4
2 tablespoons extra virgin olive oil 1 small red onion, diced 1 medium green bell pepper, diced 1 medium red bell pepper, diced Sea salt and black pepper, to taste ½ teaspoon crushed red pepper flakes 1 tablespoon ground cumin 2 teaspoons chili powder ½ teaspoon dried oregano 2 large sweet potatoes, peeled and cubed 3 tablespoons tomato paste 2 15-ounce cans black beans, rinsed and drained 3 cups vegetable broth 1 cup frozen corn ¼ cups fresh cilantro, chopped 2 tablespoons fresh lemon juice
1. Heat olive oil in a large soup pot over medium heat and add red onion and bell peppers. Season with salt and black pepper, to taste. Cook, stirring occasionally, until the veggies become soft and fragrant, around 4-5 minutes.
2. Add crushed red pepper, cumin, chili powder, and dried oregano. Cook, stirring occasionally, until the spices become fragrant, approximately 1-2 minutes.
3. Add sweet potatoes, tomato paste, and black beans. Season with additional salt and black pepper, if desired, and stir to combine. Add vegetable broth and increase heat to medium-high. Bring to a boil, then immediately reduce to medium-low. Cover and simmer for 15-20 minutes or until the sweet potatoes are fork tender.
4. Stir in the corn, cilantro and fresh lemon juice. Taste and adjust seasonings, as desired, before serving. Enjoy!