Southwest sweet potato black bean soup (vegan)
Serves 5
5 mins prep
30 mins cook
0 mins total
This southwest sweet potato and black bean soup (vegan) is a delicious healthy one pot soup recipe.
2 servings
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Heat oil in a soup pot or instant pot over medium heat. Add the first 4 ingredients and cook for 6 minutes. Next add in the spices and cook for another 2 minutes. If using your instant pot use the saute function for 6 minutes.
Add all remaining ingredients except for kale. Stir to combine.
Bring mixture to a simmer and cook for 20 minutes or until sweet potatoes are tender. If you are using your instant pot cook for 15 minutes on high pressure and do a natural release.
Optional: 3-4 cups of your soup to a blender(or use an immersion blender) and blend until smooth. Mix the blended soup back in with the rest of the soup. This gives it a great texture!
Add in kale to your soup and stir until wilted.
Let soup cool and serve with your favorite toppings. I love crushed tortilla chips and coconut yogurt
