Okay, this soup is a new favorite of mine. The idea came to me because 1. I had to get rid of some sweet potatoes to make room on the pantry shelf. 2. I had a number of jalapeños in the fridge (that I can’t remember for which recipe I had bought) that were about to have seen better days. And 3. it was below zero degrees outside. Full of sweet-spicy warmness, this vegan soup is delicious and healthy too!
Roasted Sweet Potato & Black Bean Soup Recipe
3 or 4 medium-large sweet potatoes, peeled and chopped
3 medium jalapeños, cut in half with seeds and ribs removed (the “rib” is the white part where the seeds are attached to the pepper. This is often where the extra spicy-ness is)–add as many or as few jalapeños as you like depending on how “hot” you want the soup to be.
1 tablespoon olive oil
1 medium onion, diced
1 teaspoon garlic, minced (~1 clove)
3 medium carrots, peeled and chopped
1 medium pear, peeled and chopped
3 medium stalks celery, chopped
1 can diced tomatoes
1 can black beans, drained and rinsed
32 fl oz box vegetable stock or broth (~4 cups)
salt & pepper to taste
1. Roast the sweet potatoes and jalapeños:
–Preheat oven to 400°F.
–Cover a baking sheet with aluminum foil.
–Place peeled and chopped sweet potatoes and jalapeños on prepared baking sheet. Sprinkle with olive oil, salt, and pepper and mix, so all sides of the sweet potato cubes and jalapeños are coated.
–Roast for 30 minutes or until the potato cubes are soft and slightly browned. (you can the pan in the oven before it is preheated). The jalapeños will be soft and will have some roasting marks on them.
2. While the potatoes are roasting, chop the rest of the ingredients. Add the olive oil to large soup pot and heat on medium-high. Add garlic, onion, carrots, celery, and pear. Cook until the onion is translucent with the cover to the pan on.
3. Add can of diced tomatoes (and all the can’s juices) and the rinsed and drained black beans. Let cook for a few minutes until the liquid starts to disappear. Test a carrot. If it is soft and can easy be pierced by a fork, you’re good to go. If not, add a little chicken stock/broth and cook until a carrot can pass this test.
4. Add the roasted sweet potatoes and jalapeños to the rest of the soup. Use either an immersion blender to blend the soup right there in the pot, or divide the soup into batches and use a blender. Either way, gradually add the rest of the vegetable broth until the soup is smooth. If you used the blender and portions of your soup are cooler than others, I suggest putting all of the soup back on the stove for a few minutes prior to serving.
5. TASTE! Add salt and pepper as you’d like…I ended up adding probably a teaspoon or so of each. Enjoy!