Go Back

Black bean, Corn & Sweet Potato Soup

A hearty black bean, corn and sweet potato soup that’s somewhere between a soup and a vegetarian chilli. Made with pantry staples, it’s perfect for easy weekday dinners and meal prep lunches.
Print Recipe Pin Recipe

Ingredients

  • 1 Tb olive oil
  • 1 large red onion
  • 2 diced carrots
  • 1 diced red capsicum
  • 1 diced fresh red chilli
  • 2 cloves chopped fresh garlic
  • 2 medium sweet potatoes (about 500g) in cubes
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 2 Tb tomato paste
  • 1 400g tin diced tomatoes
  • 750 ml vegetable stock
  • 1 400g tin black beans
  • 1 400g tin corn kernels drained
  • 1 juice lime
  • salt and pepper

Instructions

  1. Heat olive oil in a large pot and cook the onion, carrot and capsicum until softened.
  2. Add chilli and garlic and cook for 1 minute
  3. Add sweet potato, cumin and smoked paprika and stir to coat.
  4. Stir through tomato paste and cook for another minute.
  5. Add tomatoes and stock and bring to a simmer
  6. Cook for 25-30 minutes until the sweet potato is very tender.
  7. Add black beans and corn and simmer for another 10 minutes.
  8. Lightly mash some of the sweet potato against the side of the pot to thicken the soup naturally.
  9. Stir through lime juice and season generously with salt and pepper.