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.
Add crushed red pepper, cumin, chili powder, and dried oregano. Cook, stirring occasionally, until the spices become fragrant, approximately 1-2 minutes.
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.
Stir in the corn, cilantro and fresh lemon juice. Taste and adjust seasonings, as desired, before serving. Enjoy!
Nutrition
Nutrition Facts
Black Bean and Sweet Potato Soup
Amount per Serving
Calories
374
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Sodium
1403
mg
61
%
Potassium
1280
mg
37
%
Carbohydrates
66
g
22
%
Fiber
17
g
71
%
Sugar
11
g
12
%
Protein
13
g
26
%
Vitamin A
18996
IU
380
%
Vitamin C
79
mg
96
%
Calcium
133
mg
13
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.