Easy Southwest Sweet Potato Soup
This Easy Southwest Sweet Potato Soup is hearty & filling, made Tex-Mex style with black beans, tomatoes and topped with cheese & sour cream!
Servings 8 servings
Calories 190kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 2 carrots chopped
- 2 stalks celery chopped
- 1 red bell pepper chopped
- 2 tablespoons low sodium taco seasoning
- 15 ounce canned corn drained
- 15 ounce canned black beans rinsed and drained
- 15 ounce canned diced tomatoes
- 2 medium sweet potatoes peeled and chopped into 3/4-inch pieces
- 5 cups vegetable stock (add up to one additional cup, if necessary)
- sour cream, shredded cheese, cilantro for serving (optional)
Instructions
- Heat a large pot over medium heat and add the olive oil.
- Add the onion, garlic, carrots, celery, red bell pepper, and stir well, letting the vegetables soften and brown slightly.
- Add the taco seasoning, letting the veggies continue to cook for a few more minutes.
- Add the corn, black beans, diced tomatoes and sweet potatoes, stirring well.
- Add the stock (5 to 6 cups, depending on how big the sweet potatoes are), making sure the sweet potatoes are just covered by the liquid.
- Add the lid to the pot and let the soup simmer on medium to medium-low heat for about 20-25 minutes until the sweet potatoes are fork tender.
- Serve in bowls with a dollop of sour cream, some shredded cheese, and chopped cilantro (optional).
Video
Notes
Storage instructions
This soup is great for meal prep. Make it ahead and store it in airtight containers in the fridge for up to 3 daysFreezing instructions
You can freeze this soup in freezer safe containers for up to 2 months.Nutrition
Serving: 1.5cups | Calories: 190kcal | Carbohydrates: 36g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 1056mg | Potassium: 649mg | Fiber: 7g | Sugar: 7g | Vitamin A: 11508IU | Vitamin C: 31mg | Calcium: 67mg | Iron: 2mg