Black Bean Soup
This ended up being more delicious than I thought! Go heavy on the taco seasoning.
Ingredients
- 4 cups unsalted vegetable broth
- 2 (15-ounce) cans no-salt-added black beans, rinsed (about 3 cups)
- 1 (10-ounce) package frozen chopped sweet potatoes (about 2 cups), thawed
- 1 (15-ounce) can no-salt-added fire-roasted diced tomatoes
- 1 medium yellow onion, chopped (about 1 cup)
- 1 cup frozen corn
- 1 tablespoon refrigerated garlic paste
- 1 teaspoon salt-free taco seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon ground chipotle
- 1/4 teaspoon ground pepper
- 1 (8-ounce) package cream cheese, cut into pieces, softened
- Fresh cilantro leaves for garnish (optional)
Directions
- Stir the broth, beans, sweet potatoes, tomatoes, onion, corn, garlic paste, taco seasoning, salt, chipotle and pepper together in a large Dutch oven. Cover and bring to a boil over high heat.
- Uncover, reduce heat to medium and cook, undisturbed, until the sweet potatoes are tender, about 10 minutes.
- Stir in softened cream cheese. Bring to a lively simmer, uncovered, over medium heat; simmer for 5 minutes, stirring occasionally, until smooth and the flavors meld. Divide among bowls. Garnish with cilantro, if desired.
Notes
- I sub in chicken broth for vegetable broth, but then this is no longer vegetarian.
- I use fresh sweet potato, diced. The cooking times are about the same.
Source: EatingWell