Spicy Sweet Potato Soup
Fall is the perfect time to try new soup recipes! We suggest starting with this Spicy Sweet Potato Soup for a new take on a fall classic. With onion, sweet potato, fire roasted tomatoes, spinach, black beans and corn, this one-pot recipe is filled with fall veggies. For an added punch of spice, try adding extra chipotle pepper and for a creamier element, top with diced avocado!
- 1 tsp extra-virgin olive oil
- 1/2 medium onion (diced into 1/4-inch pieces)
- 1/2 tsp kosher salt (divided)
- 2 grated garlic cloves
- 1 tsp cumin
- 2 medium sweet potatoes (diced into 1/2-inch pieces)
- 32 oz vegetable stock
- 1 finely-minced chipotle pepper in adobo sauce
- 1 14.5-oz can diced fire roasted tomatoes
- 2 cups roughly-chopped spinach
- 1 15-oz can black beans (drained and rinsed)
- 1 ear of corn (kernels removed)
- 1 avocado (diced)
Heat olive oil in 4-quart sauce pan over medium heat. Add onion and 1/4 teaspoon kosher salt. Sauté until translucent, about 4-5 minutes. Stir in garlic and cumin and heat for 30 seconds.
Add sweet potatoes and vegetable broth. Bring to a boil and cook until sweet potatoes are fork tender, about 12-14 minutes. Stir in remaining 1/4 teaspoon salt, chipotle pepper, tomatoes, black beans and corn. Let simmer for 5 minutes. Stir in spinach and serve.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.