Plant-Based Black Bean and Sweet Potato Soup

Difficulty: Easy
Servings: 6 to 8 portions
Nutritional Breakdown Per Portion (Portion Size: 1 of 8 portions)
Calories: 225
Total Fat: 6 g
Saturated Fat: 1 g
Carbohydrates: 36 g
Dietary Fiber: 11 g
Sugar: 6 g
Protein: 9 g
Cholesterol: 0 mg
Sodium: 629 mg

Complete Time: 1 hr
Hands-On Time: 20 min

Whip up this hearty, plant-based soup infused with the bold flavors of Spanish cuisineall in one pot! Smoked paprika delivers a deep, smoky umami that even meat-lovers will crave. Use water as the base to let vibrant veggie notes shine, and finish with a splash of sherry vinegar for an irresistible zing that elevates every spoonful.

Ingredients

3 tablespoons premium extra-virgin olive oil, plus additional for finishing
1 large yellow onion, diced
2 stalks celery, diced
1 red bell pepper, stem and seeds removed, diced
1 large beetroot, diced
Sea salt to taste
Small pinch of dried red chili flakes
3 tablespoons tomato paste
3 cloves garlic, minced
2 teaspoons smoked paprika (pimentn)
teaspoon ground coriander
2 whole dried bay leaves
2 large orange-fleshed sweet potatoes (about 1 pounds), scrubbed, peeled, and diced
Two 15.5-ounce cans black beans, drained and rinsed
cup minced fresh parsley leaves
Sherry vinegar, optional for finishing

Instructions

Warm the olive oil in a large heavy pot over medium heat. Add onion, celery, bell pepper, and beetroot. Saut, stirring occasionally, until tender, about 57 minutes. Season with 1 teaspoon sea salt and chili flakes.
Make a well in the center; add tomato paste, garlic, smoked paprika, and coriander. Cook, stirring, until the paste darkens, about 1 minute, then stir into veggies. Add 12 cups water and bay leaves. Bring to a vigorous simmer; cook until reduced, about 15 minutes.
Add sweet potatoes and black beans. Simmer briskly until veggies are very tender and flavors meld richly, 2030 minutes more. Discard bay leaves, stir in parsley, and adjust salt. Ladle into bowls; finish with olive oil and a few drops of sherry vinegar.