Ingredients
Scale
- 2 medium sweet potatoes (about 1 pound), peeled and diced
- 1 ½ cups cooked black beans (or 1 can, drained and rinsed)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- 4 cups vegetable broth (preferably homemade or low sodium)
- 1 can (14 oz) diced tomatoes, with juices
- 1 small jalapeño, seeded and minced (optional, for a gentle kick)
- Salt and freshly ground black pepper, to taste
- Fresh cilantro or parsley for garnish
- Juice of 1 lime (optional, for brightness)
Substitution suggestions: If you don’t have smoked paprika, regular paprika with a pinch of cayenne works well. For black beans, kidney or pinto beans can be used, though black beans offer a lovely earthiness. If you want a creamier texture, a splash of coconut milk can be stirred in at the end.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent and soft, about 5 minutes. I always love this step because it fills the kitchen with that familiar, comforting aroma that reminds me of my mother’s kitchen back home.
- Add the minced garlic and jalapeño (if using), stirring for another minute until fragrant. Be careful not to burn the garlic—this is where my years in Mediterranean kitchens taught me patience and gentle heat control.
- Sprinkle in the cumin, smoked paprika, and coriander. Toast the spices with the aromatics for about 1 minute to release their full flavor.
- Add the diced sweet potatoes, stirring to coat them in the spices and oil. Pour in the vegetable broth, diced tomatoes with their juices, and the black beans. Give everything a good stir and bring the soup to a gentle boil.
- Reduce the heat and let it simmer uncovered for about 25-30 minutes, or until the sweet potatoes are tender and the flavors have melded together beautifully. This slow simmer is where the magic happens—just like the long, slow cooking of Nonna Rosa’s Sunday sauces.
- Using an immersion blender, partially puree the soup directly in the pot, leaving some chunks for texture. If you don’t have an immersion blender, carefully transfer half the soup to a regular blender and puree, then stir it back in.
- Season with salt, freshly ground black pepper, and lime juice to brighten the flavors. I find the lime juice adds a lovely pop that cuts through the sweetness, much like the fresh herbs Nonna Rosa always insisted on adding at the last minute.
- Serve hot, garnished with fresh cilantro or parsley. Watching my daughters’ faces light up when I place a bowl of this soup in front of them reminds me why I cherish these recipes so much—they’re more than food; they’re memories in a bowl.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
