Sweet Potato and Black Bean Soup

This simple and nourishing soup can be made in a Pressure Cooker or on the stovetop for a truly easy and balancing meal.

After being very reluctant to buy a pressure cooker, I finally decided to purchase one about a year ago and now I use it frequently. I primarily use it for cooking beans since it greatly reduces the cook time and eliminates the need to soak them (if you cook them thoroughly enough), but I also use it for steaming sweet potatoes, beets, and other veggies.

I like using a homemade veggie broth for this recipe, but even plain water will work (you may want to up the salt if you use this option). I kept the spices simple, but oregano and coriander are also nice in this recipe if you’d like to add them. I love the sweetness that a little raw sugar adds to the soup but of course you can always leave it out or add more depending on your preference.

For the garnishes, I like to lightly toast some fresh tortillas strips, add some cilantro for freshness, creamy avocado, a little radish (if pitta dosha isn’t high) and a bit of cream (cashew cream or homemade vegan mayo are good options, or if you consume dairy, an organic sour cream may be an option).

Blending this soup with an immersion blender until creamy with just a bit of chunkiness is my favorite way of preparing this soup, but you could also use a potato masher for a more rustic texture. I don’t recommend serving it as is if you use the pressure cooker method as the potatoes turn purple from the beans and it looks a little unappetizing until it is pureed.

To prepare this on the stovetop, you’ll reduce the liquid to about 3 cups and use precooked beans (although they won’t have as much prana in them if you used leftovers or canned). Cook time will also be reduced to about 20 minutes or until the sweet potatoes are tender.

I hope you enjoy this simple and delicious soup as much as I do. :)