Vegan Black Bean & Sweet Potato Soup

I've been in the mood for soup lately. The weather has been cold, and I've been working so much I was craving comfort food. This easy, vegan recipe will warm you up and leave you feeling satisfied.

We love sweet potatoes, and you can see by my recipes, we eat them all the time. Below you will find the recipe for this tasty soup.

Healthy Vegan Black Bean and Sweet Potato Soup
Prep time: 10 minutes
Cook time: 25-30 minutes
Serves: 4
Ingredients:
2 T. extra virgin olive oil
1 small red onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
Sea salt and black pepper, to taste
½ t. crushed red pepper flakes
1 T. ground cumin
2 t. chili powder
½ t. dried oregano
2 large sweet potatoes, peeled and cubed
3 T. tomato paste
2 15-oz. can black beans, rinsed and drained
3 c. vegetable broth
1 c. frozen corn
¼ c. fresh cilantro, chopped
2 T. fresh lemon juice
Directions:

1. Heat olive oil in a large soup pot over medium heat and add red onion and bell peppers. Season with salt and black pepper, to taste. Cook, stirring occasionally, until the veggies become soft and fragrant, around 4-5 minutes.
2. Add crushed red pepper, cumin, chili powder, and dried oregano. Cook, stirring occasionally, until the spices become fragrant, approximately 1-2 minutes.
3. Add sweet potatoes, tomato paste, and black beans. Season with additional salt and black pepper, if desired, and stir to combine. Add vegetable broth and increase heat to medium-high. Bring to a boil, then immediately reduce to medium-low. Cover and simmer for 15-20 minutes or until the sweet potatoes are fork tender.
4. Stir in the corn, cilantro and fresh lemon juice. Taste and adjust seasonings, as desired, before serving. Enjoy!  

Dig in!