A hearty vegetarian soup with black beans, sweet potato, and veggies. 
vegetarian black bean soup

Happy New Year! After all the holiday indulging, this soup is a delicious and hearty detox dinner. My mom made this for us for Christmas dinner and my little girls loved it. The soft bite-sized veggies and beans are perfect for little mouths. I added sweet potato to my soup because I just love it with black beans, and since y’all loved my Black Bean and Butternut Squash Enchiladas, I knew you would too. This soup begs for additional texture and flavor in the form of yummy toppings. I love crumbled tortilla chips on top for some crunch and avocado with a squeeze of lime is a must. A pop of bright green freshness comes from cilantro or green onions. Use whichever you prefer. 
veggie mexican soup
This recipe is super simple. Just sauté your veggies until softened and then add black beans, spices, corn and veggie broth. As is, this is a very mild soup, so it’s not offensive to little palates. Spice your own bowl up with some Sriracha or jalapeños. 
black bean soup

Veggie Black Bean Soup
printer friendly recipe

Prep time: 5 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 6 servings

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, chopped
  • 1 sweet potato, peeled and cubed
  • 2 celery stalks, chopped
  • 1 carrot, chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon sea salt
  • 1 cup frozen or canned organic corn kernels*
  • 32 oz. vegetable broth
  • 2 cups or 1-2 cans black beans, drained
  • 1/2 cup sour cream 
  • 1 avocado, sliced or diced (for garnish) 
  • 1 lime, sliced (for serving) 
  • cilantro or sliced green onions (for garnish) 
  • sliced jalapeño (optional, for garnish) 
  • tortillas chips 
  • hot sauce such as Sriracha 
Instructions: 
  1. Heat olive oil in a large soup pot over medium low heat. Add onion, sweet potato, celery, and carrot and sauté until softened, about 10 minutes. Add the garlic, oregano, chili powder, and salt and sauté another minute longer. Add the corn, broth, and beans and bring to a simmer. Simmer 15 minutes or until veggies are completely tender. Stir in sour cream to make the soup creamy. Season to taste with salt and pepper. 
  2. At this point the soup is very milld. You can add heat with hot sauce and/or jalapeños. Serve soup with tortilla chip pieces, avocado and a squeeze of lime, cilantro or green onions, jalapeño slices, and additional sour cream. 
*Because approximately 90% of American corn is GMO, it’s one ingredient I always buy organic.

VEGAN option: Omit the sour cream. It’s delicious without it! 

Since some of you have asked, here it the pot I use. It’s a Le Creuset Dutch Oven we were given for our wedding 8 years ago. I don’t have many pots and pans, and that is because I use this one for absolutely everything. Every soup, sauce, you name it. //ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=yummumkit-20&marketplace=amazon&region=US&placement=B0076NOI7A&asins=B0076NOI7A&linkId=4YGOUBUDQW2UYIG7&show_border=true&link_opens_in_new_window=true