Sweet Potato and Black Bean Soup



  • 3 tablespoons EVOO
  • 2 medium carrots, peeled and chopped
  • 2 ribs celery, chopped
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 6 cloves garlic, chopped
  • 1 jalapeno, chopped
  • 5 15 1/2 ounce cans black beans, drained and rinsed
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup cilantro, chopped
  • 4 cups sweet potatoes, roasted and cubed
  • Plain nonfat Greek yogurt, for serving


In a large pot, heat EVOO over medium-high. Add carrots, celery, onion, red pepper, garlic and jalapeno and cook, stirring often, until vegetables are soft and fragrant, about 15 minutes. Puree vegetables with 3 cans black beans and 2 cups broth until smooth. Return to pot. Add remaining beans, broth, sweet potatoes and cilantro. Bring to a boil, then simmer until heated through and the mixture thickens, about 10 minutes. Season with salt and pepper and a dollop of yogurt.