Vegan Black Bean and Corn Soup
This Vegan Black Bean and Corn Soup is light, easy to make, and requires very little prep work! It is a great meal for the whole family!
Ingredients
- 1 tablespoon olive oil
- 1 small sweet potato, peeled and chopped
- ½ onion , chopped
- 1 cup corn kernels, (frozen or fresh)
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 lime, juiced
- ½ teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 3 cups vegetable broth
Instructions
- In a small bowl add chopped sweet potatoes and cover with water. Cook in the microwave for 3-4 minutes.
- Meanwhile, heat olive oil in a large pot over medium heat and add onion. Saute for 2 minutes.
- Drain water from the sweet potatoes. Add the sweet potato and corn to the pot. Stir and continue sauteing for another 2 minutes.
- Add remaining ingredients, stir, and cover. Bring to a boil.
- Once boiling, reduce heat and simmer for 20 minutes. Turn heat off.
- Use an immersion blender to blend the soup or transfer soup to a high-speed blender* and blend until smooth.
Notes
*If using a high-speed blender, you may want to allow soup to cool for a while before transferring it to the blender if it's not supposed to contain hot liquids.
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