Black Bean and Veggie Soup

Toss in sliced Brussels sprouts with the potato — or add spinach when you stir in the beans.

Total Time:
Level: Easy
Serves: 4


  • 2 tbsp. olive oil
  • 1 sweet potato, peeled and diced
  • 1 onion, finely chopped
  • 2 large garlic cloves, finely chopped
  • 1 tbsp. chili powder
  • ½ tsp. coarse salt
  • 4 c. low-sodium chicken or vegetable broth
  • 2 (15.5-oz) cans black beans, rinsed and drained
  • ¼ c. grated cheddar cheese
  • 1 avocado, diced
  • Sliced radishes
  • cilantro


  1. Heat oil in a large saucepan over medium heat and cook potato, onion, garlic, chili powder, and salt, stirring occasionally, until fragrant, about 4 min.
  2. Add broth, and bring to a boil. Reduce heat and simmer until potato is tender, about 15 min. Stir in beans and simmer until heated through, about 5 min.
  3. Ladle into bowls and top each with 1 tbsp. cheese. Top with avocado, radishes, and cilantro.

411 cal, 18 g fat (3 g saturated), 16 g protein, 54 g carb, 9 g sugar, 19 g fiber, 969 mg sodium, 7 mg cholesterol per serving

This story originally appeared in the November 2015 issue of Dr. Oz The Good Life.

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