Sweet Potato Tortilla Soup

• Vegan
• Gluten free

• Produce

  • 1 1/2 cups Black beans, cooked
  • 1/4 tsp Coriander, ground
  • 1 1/2 cups Corn, frozen
  • 3 cloves Garlic
  • 1 Jalapeno
  • 1/2 Lime, Juice of
  • 1 Sweet potato, medium
  • 28 oz Tomatoes, fire-roasted
  • 1 Yellow onion
  • 1 Yellow or red bell pepper
  • 1 Zucchini, medium

• Canned Goods

  • 2 1/4 cups Vegetable broth

• Baking & Spices

  • 1/2 tsp Ancho chili powder
  • 1 pinch Black pepper
  • 1/4 tsp Cayenne pepper

• Oils & Vinegars

  • 1 tsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin, ground

Found on yupitsvegan.com

Description

Ingredients

• 1 to 2 tsp. olive oil
• 1 yellow onion, diced
• 3 to 4 cloves garlic, minced
• 1 medium sweet potato, peeled and cut into small cubes
• 1 yellow or red bell pepper, diced
• 1 jalapeno, seeds and pith removed, diced
• 1 medium zucchini, diced
• pinch of black pepper
• 2 tsp. ground cumin
• ½ tsp. ancho chili powder (or other chili powder)
• ¼ tsp. cayenne pepper
• ¼ tsp. ground coriander
• 1 and ½ cups frozen corn
• 28 oz. diced or crushed fire-roasted tomatoes (I used two ~14-oz. cans)
• 2 and ¼ cups vegetable broth
• 1 and ½ cups cooked black beans (I used one can)
• juice of ½ of a lime
• optional garnishes: tortilla chips; chopped raw red onion; fresh cilantro; avocado

Directions

• In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sprinkle with salt. Cook for about 5 minutes, or until the onion is softened and translucent, stirring occasionally to prevent the garlic from burning.
• Stir in the sweet potato and cook, stirring frequently, for 5 to 7 minutes, or until the sweet potato is slightly softened.
• Add the bell pepper, jalapeno, and zucchini and saute for 5 minutes more, stirring occasionally.
• Add the black pepper, cumin, chili powder, cayenne pepper, and ground coriander, stir, and cook for about 1 minute, until fragrant.
• Add the corn, tomatoes, and vegetable broth, and stir. Bring to a boil, then reduce to medium heat. Simmer the soup, covered, for about 20 minutes, or until the sweet potato is cooked through.
• Uncover the soup, stir in the black beans, and simmer for 2 minutes more. Stir in the freshly-squeezed lime juice. Season to taste with additional salt, pepper, lime juice, and cayenne pepper. Serve hot, topped with garnishes of choice.