VEGAN BLACK BEAN AND SWEET POTATO SOUP
This hearty vegan soup conjures up the flavors of Spain in a bowl. The smoked paprika (aka pimenton) gives it a deep savory taste that anyone -- even your favorite omnivore -- will enjoy. We like water as the base of this soup because it lets the flavors of the vegetables shine through. While it's optional, the drizzle of sherry vinegar at the end adds a brightness that takes this dish to the next level.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, celery, bell pepper and carrot. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Season with 1 teaspoon salt and the red pepper flakes.
- Make a space in the middle of the pot and add the tomato paste, garlic, smoked paprika and coriander. Cook this mixture in that spot, stirring, until the tomato paste darkens a shade or two, about 1 minute, then stir into the vegetables. Add 12 cups water and the bay leaves. Bring to a rapid simmer and cook until the liquid has reduced slightly, about 15 minutes.
- Add the sweet potatoes and black beans. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful. 20 to 30 minutes more. Remove and discard the bay leaves. Stir in the parsley. Season with additional salt, as needed. Ladle into soup bowls and serve with a drizzle of olive oil and 3 to 4 drops of sherry vinegar per bowl if using.
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jacob wanjiku
[email protected]I would definitely recommend this soup to anyone who is looking for a delicious and healthy vegan meal.
Samuel Willis
[email protected]This soup is a bit time-consuming to make, but it's worth it. The flavor is amazing!
JD Martinez
[email protected]I'm not a big fan of sweet potatoes, but I actually really liked this soup. The sweetness of the potatoes was balanced out by the other ingredients.
muniru Abdul
[email protected]This soup is a great way to get your daily dose of vegetables. It's also a good source of protein and fiber.
Amelia & Luna
[email protected]I love the combination of flavors in this soup. The black beans, sweet potatoes, and spices all work together perfectly.
Peter Candeleria (Surmoses)
[email protected]This soup is a great way to warm up on a cold day. It's also very filling and satisfying.
Mimi Rased
[email protected]I made this soup in my slow cooker and it was perfect. I just threw all the ingredients in the pot in the morning and dinner was ready when I got home from work.
far lacoste
[email protected]I'm allergic to black beans, so I used lentils instead. The soup turned out great!
azaimali
[email protected]This soup is a bit spicy for my taste, but I still enjoyed it. I would recommend using less chili powder if you don't like spicy food.
Diana Valenzuela
[email protected]I added a can of corn to this soup and it was delicious! It added a bit of sweetness and crunch.
Toby Godes
[email protected]This soup is a great way to use up leftover black beans and sweet potatoes. It's also a great way to get your kids to eat more vegetables.
Nokuthula Dimakatso
[email protected]I'm not a vegan, but I really enjoyed this soup. It was flavorful and filling, and I didn't miss the meat at all.
Dragon sagor Khin
[email protected]This is one of my favorite vegan soups. It's so easy to make and always turns out delicious.
Aman Jani
[email protected]I made this soup for my family last night and they loved it! The flavors were perfectly balanced and the soup was nice and thick.
SM Robiul Alam
[email protected]This soup is a flavorful and comforting dish that is perfect for a cold day. The combination of black beans, sweet potatoes, and spices creates a rich and hearty flavor that is sure to please everyone at your table.