This hearty vegetarian soup is packed with flavor! Perfect for a Fall Meal. —The Fresh Cottage
Small Sweet Potatoes, peeled & cut into 1/2 inch cubes
olive oil, divided
small yellow onion, finely diced
red bell pepper, seeded & diced
jalapeño pepper, seeded & finely diced
32 oz. carton vegetable broth
28 oz. can Fire Roasted tomatoes or crushed tomatoes or Rotel tomatoes (spicy)
15 oz. can black beans, rinsed & drained
frozen corn kernels
1 1/2 teaspoons
chili powder, divided
dried ground coriander
1 1/2 teaspoons
ground black pepper
In This Recipe
Preheat oven to 375 degrees. Line baking sheet with parchment paper or silpat.
Combine sweet potatoes, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, 1/2 teaspoon salt and 1 tablespoon olive oil in a large bowl. Toss to coat.
Spread sweet potatoes onto the baking sheet in a single layer.
Bake sweet potatoes for 20 minutes. Allow to cool to room temperature
Meanwhile, heat remaining 2 tablespoons of olive oil in a large pot or Dutch Oven. Add onion and sauté until translucent, about 3 or 4 minutes.
Add garlic, red pepper and jalapeño pepper to the onion mixture. Saute until softened, about 3 minutes.
Add canned tomatoes and broth. Add 1 1/2 teaspoons of cumin, 1 teaspoon of chili powder, coriander, oregano, sugar, salt and pepper. Bring to a gentle boil.
Reduce heat to a simmer and add sweet potatoes, black beans and corn.
Continue simmering for approximately 20 to 30 minutes. If you like your soup spicy, add pinch of cayenne or dash of favorite hot sauce (I recommend tasting first!.)