I know what you’re thinking: Why is she posting a soup recipe when the heat index is above 100 degrees?! Well because this is no ordinary soup. Yes, it will entail you hovering near the stove for a half hour or so, but once you taste the result, you’ll see that this soup is actually very light, refreshing, and perfect for a hot summer day!
Yesterday was certainly one of those hot summer days. It felt like a sauna outside! My air conditioned house was a welcome reprieve after a long walk around a park with my friend (what were we thinking?!). Despite my exhaustion, I soldiered on and figured I could easily throw together this soup for dinner.
As I sauteed the corn, black beans, red peppers, and diced green chilis for the soup, my husband squirmed with delight. “My favorite ingredients in the world!” he exclaimed. I suppose this should come as no surprise, as I’ve previously posted about his obsession with black beans. But it’s nice to get some cheerleading in the kitchen every now and then 🙂
Indeed, this Sweet Potato, Corn, and Black Bean soup by Leftovers 4 Lunch is worth all the fanfare, and has risen to the top of my list of favorite soups. It’s super healthy (no cream or anything goes into it…just lots of veggie goodness), and contains inexpensive ingredients (a definite plus when food prices are soaring!)…but tastes fantastic. I love the silky smooth butternut squash base with the crunch of the red peppers and corn. The lime and cilantro give it just the right amount of acidity, freshness, and Mexican flair.
Hope everyone is managing to stay cool!
Sweet Potato, Corn, & Black Bean Soup (slightly adapted from Leftovers 4 Lunch)
- 2 lbs sweet potatoes, peeled and diced (for me, it was 2 medium potatoes)
- 2 small yellow onions, diced
- 2 tbsp extra virgin olive oil
- 4 cups vegetable broth
- 2 cups water
- 3 cups frozen corn kernals
- 15 oz can black beans, drained and rinsed
- 1 red bell pepper, diced
- 4 oz can diced green chilis (or less, depending on your desired heat level)
- Juice from 1 lime
- 1/2 cup chopped fresh cilantro
- Salt & pepper, to taste
- Heat 1 tbsp olive oil in a large pot over medium heat. Add onions and saute until soft, about 8 minutes.
- Add broth, water, and sweet potatoes. Bring to a boil, and reduce to simmer until potatoes are soft, about 10 minutes.
- Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat. Add red peppers and sautee for about 3 minutes. Next, add corn and sautee until warm, about 1 minute. Finally, add black beans and diced chilis. Season liberally with salt and pepper, and sautee mixture approximately 3 minutes.
- Using an immersion blender, blend the sweet potatoes and broth mixture until smooth. Stir in corn, black beans, bell pepper, and chili mixture. Add lime juice, cilantro, and more salt and pepper, to taste. Heat through, and and garnish with cilantro before serving.
Makes 6 servings.