Sweet Potato & Black Bean Tortilla Soup - Vegan
Winter = soup season! I love a mean homemade soup and vegan grilled cheese. So yum! Lately my favorite soup has been this one right here. I have been making it so much. It's super healthy, high in protein, fiber, and beta carotene, and very filling!
It has all the festive flavors of Mexican cuisine: lime, black beans, fire roasted tomatoes, jalapeno pepper, chili powder, cilantro, and even tortillas. So it's basically like Mexican goodness in a (soup) bowl...with a little sweet potato thrown in for good measure.
I had the biggest cooking disaster ever making my video for this recipe the first time around. I laugh about it in my YouTube video today so definitely check that out below. Subscribe! I love sharing my ups and downs with cooking and life in general. I have no problem being real and enjoy having others relate to my everyday funnies.
Cooking is such an adventure isn't it? Sometimes things go really well and then other times things completely flop. Either way I'm always learning.
Hearty Sweet Potato & Black Bean Tortilla Soup | Vegan
2 T olive oil 1 large yellow onion, chopped 1 small sweet potato, peeled and diced into 1/4 inch pieces 1 medium red bell pepper, chopped 1 medium jalapeno, seeded and finely chopped 4 cloves of garlic, minced 2 tsp cumin 1 & 1/2 tsp chili powder 2 cans black beans, drained and rinsed 1 can diced fire roasted tomatoes, with the liquid 4 cups vegetable broth 3-4 corn tortillas cut into small strips
3 T fresh cilantro,chopped
2 T lime juice
1/4 tsp red pepper flakes (optional)
1. In a large dutch oven warm the olive oil over medium heat until simmering. Add the onion, sweet potato, bell pepper, jalapeno, and 1/4 salt. Cook for about 10-15 minutes, stirring occasionally, until the onions are translucent and the sweet potatoes have softened.
2. Stir in the garlic, cumin, and chili powder and cook for 1 more minute. Immediately add in the black beans, tomatoes, and broth. Simmer for 30 minutes.
3. Preheat oven to 400 °Add the tortilla strips to baking sheet and sprinkle with a little olive oil, salt, and pepper. Stir then shake the pan a little bit so they spread out into an even layer. Bake for 8 minutes stirring halfway.
4. Once the soup is ready, stir in the cilantro, lime juice, and red pepper flakes (if you want more spice).
5. Serve the soup hot, topped with the tortilla chips, some chopped avocado (optional), and extra cilantro.
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