Black Bean and Sweet Potato Soup
⏱️ Prep: 10 min🍳 Cook: 14 min
Ingredients
| 16 ounce | 455 g | canned black beans, drained and rinsed |
| 0.5 cup | 120 ml | mild salsa |
| 1 tablespoon | 15 ml | olive oil |
| 1 | onion, chopped | |
| 2 cloves | garlic, minced | |
| 28 ounce | 795 g | canned crushed tomatoes |
| 2 cups | 480 ml | water |
| 2 | large sweet potatoes, chopped into 1/2-inch pieces | |
| 2 tablespoons | 30 ml | coconut aminos |
| 2 teaspoons | 10 ml | ground cumin, or more to taste |
| 1 teaspoon | 5 ml | salt |
| 1 | lime, juiced | |
| — | chopped fresh cilantro (optional topping) | |
| — | fresh tomato (optional topping) | |
| — | sliced avocado (optional topping) | |
| — | sliced green onion (optional topping) |
Instructions
READY IN: 24min · PREP TIME: 10min · COOK TIME: 14min. Servings: 8.
- Pour black beans and salsa into a deep bowl and blend until smooth using an immersion blender.
- Pour olive oil into inner steel pot of pressure cooker and set to Saute mode on High. Allow oil to begin sizzling.
- Add onion to hot oil and saute until translucent, about 3 minutes.
- Stir garlic into onion and saute until fragrant, about 30 seconds. Select Cancel.
- Add bean and salsa mixture, crushed tomatoes, water, sweet potatoes, coconut aminos, cumin, and salt to onion mixture.
- Lock pressure cooker lid onto place and set steam vent to sealing. Pressure cook (Manual) on High for 10 minutes. Set steam vent to venting to quickly release pressure.
- Stir lime juice into soup until well incorporated.
- Serve soup topped with cilantro, tomatoes, avocado, and green onion.
Mealthy Tip: Substitute vegetable broth for water for a richer flavor. Substitute a winter squash such as butternut squash for sweet potatoes and cook the same amount of time. Substitute chopped fresh tomatoes for the crushed tomatoes for a lighter soup.