SWEET POTATO BLACK BEAN TORTILLA SOUP
Sweet Potato turtle bean Tortilla Soup may be a vegan version of classic tortilla soup that’s equally as hearty!
The truth is, I thoroughly enjoy eating plant-based meals because they create me feel good inside and out.
 |
| SWEET POTATO BLACK BEAN TORTILLA SOUP |
This Sweet Potato turtle bean Tortilla Soup are some things I could eat every single day and never tire of it. It’s so hearty and flavorful and it certainly doesn’t hurt that it’s Mexican food.
This is the simplest tasting veggie broth that I’ve tried — and I’ve tried tons. The flavour is incredible all on its own and it completely enhanced this Sweet Potato turtle bean Tortilla Soup!
The sweetness of the sweet potatoes and red bell pepper combined with the savory spices, hearty black beans and freshness of cilantro and lime are a tremendous combination.
INGREDIENTS :
- 1 tablespoon extra virgin olive oil
- 1 red onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1.5 lbs. sweet potato (about 2 medium), peeled, and cut into 1″ cubes
- 1 red bell pepper, seeded and chopped
- 1 jalapeno, seeded and chopped
- 1 cup corn, fresh or frozen
- 5 cups Zoup! Good, Really Good™ Veggie Broth
- 1 can black beans, rinsed and drained
- 14 ounce can fire roasted diced tomatoes with its juice
- Juice of 1 lime plus lime wedges for serving
- 1/4 cup chopped fresh cilantro
- salt and pepper, to taste
OPTIONAL OVEN BAKED TORTILLA STRIPS:
- 2 tablespoons olive oil
- 2 corn tortillas sliced into strips
INSTRUCTIONS :
- Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion and garlic and saute until softened, about 5 minutes. Stir in the spices and cook for 1 minute longer, stirring constantly.
- Add the sweet potato, red bell pepper, jalapeno, and corn and saute for 2-3 minutes. Add the veggie broth, black beans, diced tomatoes, and salt and pepper to taste and bring to a boil. Once boiling, reduce heat to medium low and simmer for 20-30 minutes until the potatoes are tender.
- Remove from heat and add the lime juice, cilantro, and adjust the seasoning if necessary. Serve warm with tortilla chips and lime wedges. Enjoy!
PREPARE THE TORTILLA STRIPS WHILE THE SOUP COOKS:
- Preheat the oven to 400 degrees. Toss the tortilla strips with the olive oil and salt, to taste. Bake in an even layer for 5 minutes or until golden and crispy.
