Are you ready to embark on a culinary journey to the vibrant streets of Cuba? Dive into the heartwarming flavors of our Sweet Potato Cuban Black Bean Soup, a dish that promises to warm your soul and tantalize your taste buds! This delightful blend of sweet potatoes and black beans creates a satisfying bowl of goodness that’s not only delicious but also packed with nutrients. In just 35 minutes, you can whip up this comforting soup that serves six, making it perfect for family dinners or cozy gatherings. Get ready to discover the secret to a hearty meal that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Cuban
Serves: 6 servings
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, rinsed and drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 4 cups vegetable broth
- 1 lime, juiced
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Prepare all ingredients by peeling and dicing sweet potatoes into 1/2-inch cubes, chopping onion finely, and mincing garlic cloves.
- Heat a large soup pot over medium heat and add a small amount of olive oil. Sauté chopped onions until translucent and soft, approximately 3-4 minutes.
- Add minced garlic and cumin to the onions, stirring continuously for 30-45 seconds to release aromatic flavors without burning.
- Add diced sweet potatoes to the pot and stir to combine with onion and garlic mixture, coating the sweet potatoes with spices.
- Pour vegetable broth into the pot, ensuring sweet potatoes are fully submerged. Bring the mixture to a gentle boil, then reduce heat to simmer.
- Cover the pot and let the sweet potatoes cook for approximately 12-15 minutes, or until they become tender when pierced with a fork.
- Add rinsed and drained black beans to the pot, stirring gently to incorporate. Simmer for an additional 5 minutes.
- Remove from heat and squeeze fresh lime juice into the soup. Season with salt and pepper to taste, stirring thoroughly.
- Ladle soup into serving bowls and garnish generously with freshly chopped cilantro.
- Serve hot, optionally with a side of crusty bread or tortilla chips for added texture.
Tips
- Prep Ahead: To save time, peel and dice the sweet potatoes and chop the onion in advance. Store them in the fridge until you’re ready to cook.
- Customize the Spice: Adjust the amount of cumin to suit your taste. If you enjoy a little heat, consider adding a pinch of cayenne pepper or a diced jalapeño while sautéing the onions.
- Blend for Creaminess: For a creamier texture, reserve a cup of the soup after cooking, blend it, and then stir it back into the pot before serving.
- Fresh Herbs Matter: Don’t skip the cilantro garnish! It adds a fresh, zesty flavor that elevates the soup to a whole new level.
- Serve with Sides: Enhance your meal by serving the soup with crusty bread or tortilla chips for an added crunch and to soak up the delicious broth.
- Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 42g
Protein: 8g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
