@coachparisaoys: 🥣 Smoky Sweet Potato & Black Bean Soup 💜 We're wrapping up our October soup series with a delicious, hearty vegetarian soup packed with vegetables, plant-based protein, fiber, and healthy fats! Sweet potatoes, black beans, fire-roasted tomatoes, and smoky spices make this a perfect fall meal! 🍂 Servings: 6 Serving Size: Approximately 1¾ cups Prep Time: 15 minutes Cook Time: 30–35 minutes INGREDIENTS • 2 medium sweet potatoes (1 lb), peeled and diced • 2 cans (15 oz each) black beans, drained and rinsed • 1 tbsp olive oil • 1 medium onion, diced • 1 red bell pepper, diced • 3 garlic cloves, minced • 1 can (14.5 oz) fire-roasted diced tomatoes • 4 cups low-sodium vegetable broth • 1 tbsp tomato paste • 1½ tsp cumin • 1 tsp smoked paprika • ½ tsp chili powder • ¼ tsp chipotle pepper (optional) • Juice of 1 lime • Salt and pepper to taste • ¼ cup fresh cilantro • 1 medium avocado, diced INSTRUCTIONS 1. Heat olive oil in a large soup pot. Sauté onion and bell pepper for 5 minutes. 2. Add garlic, tomato paste, cumin, paprika, chili powder, and chipotle. Stir for 1 minute. 3. Add sweet potatoes, black beans, tomatoes with juices, and broth. Bring to a gentle boil. 4. Reduce heat, cover, and simmer 20–25 minutes until sweet potatoes are tender. 5. For a thicker soup, blend about ¼ of the mixture with an immersion blender or mash some beans and potatoes. 6. Stir in lime juice. Season to taste. Divide into six bowls and top with avocado and cilantro. ESTIMATED NUTRITION PER SERVING Calories: 295 Protein: 11g Carbohydrates: 48g Fat: 8g Fiber: 13g Includes avocado. Values are approximate. Adjust the heat with mild green chiles or extra chipotle. Add crunch with toasted pumpkin seeds or crushed baked tortilla chips! Healthy eating doesn't have to be complicated or boring! This satisfying, fiber-rich soup is proof that meatless meals can be delicious, nutritious, and EASY! Keep showing up for YOU! 💜 Live with Intention. Build Habits That Last.

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