Vegan Black Bean and Sweet Potato Soup

🧂 Ingredients

• ½ onion

  diced
• 3 carrots

  peeled and diced
• 3 stalks celery

  diced
• 3 sweet potatoes

  peeled and chopped
• 1 cup frozen corn
• 1 15- oz can crushed tomatoes
• 2 15- oz cans black beans
• 10 cups water
• 2 tbsp smoked paprika
• 1 tbsp chipotle chile flakes

  optional
• 1 tsp dried oregano
• 2 tsp salt

  plus more to taste
• 2 tbsp olive oil
• ½ cup cilantro

  chopped
• 2 avocados

  optional; quartered and diced
• 2 limes

  sliced into wedges

Instructions

• 1 In a soup pot over medium heat, heat the oil and then add the onions and cook
  for 2-3 minutes until fragrant
• 2 Next add carrots and celery and cook for 2-3 minutes
• 3 Then add sweet potatoes and cook for 5 minutes stirring often to avoid sticking
• 4 Add water, tomatoes, black beans, corn, smoked paprika, optional chile, salt and
  oregano.
• 5 Bring to a boil and cook for 20 minutes until all veggies are fork tender.
• 6 Finish by adding cilantro to the soup and taste for salt. Add more to taste.
• 7 Serve with lime wedges, cilantro and avocado
• 8 Enjoy for up to 5 days when cooled properly and stored in the refrigerator or up
  to 3 months frozen.

Nutrition Info