Am I the only one that can not believe it is APRIL already? I hope the rain stops and the sun decides to come out to play because we have BIG plans for this month! I can’t wait to fill you all in! In the meantime, I’m still eating soups because it is gray and dreary and what else is there to do?
The really great thing about this soup is that it is made with all fresh ingredients so it is actually pretty light and refreshing while still giving you warm fuzzies all over.
Sweet Potato Corn and Black Bean Soup
- 2 lbs sweet potato, peeled and diced
2 medium sweet onions, diced
1 Tbls olive oil
4 cups vegetable broth
2 cups water
3 cups corn kernals
1 15-ounce can black beans, drained and rinsed
1 red bell pepper, diced
1 4oz can of diced chiles
2 Tbls lime juice
1/2 cup chopped fresh cilantro
Saute onions in olive oil in a large pot over medium heat. Add broth, water, and sweet potatoes. Simmer until potatoes are soft. Using an immersion blender, puree until smooth. Stir in corn, black beans, and bell pepper and heat through. Just prior to servings, stir in lime juice and cilantro.
Serving Size: Makes 6 2-cup servings
Now, normally, I don’t go through the effort of actually peeling potatoes. Besides, there are a lot of great nutrients hiding in that skin! And I really like the texture it can add, especially in mashed potatoes!
But for this soup, I really wanted a smooth, creamy base so off went the skins!
The result was really luscious. I loved the bites of soft bean, the crunch of the bell pepper, and the velvetiness of the base. The sweet potato paired with fresh Mexican flavors was really unique and totally worked. But I’m a total sucker for both of those things so I may be largely biased.