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Dinner recipe · from the recipe book

Smoky Mushroom, Sweet Potato and Black Bean Soup

A velvety blended soup with deep roasted-mushroom savor, gentle smoky paprika and cumin warmth, and a tangy sour cream swirl over crisp pumpkin seeds.

Smoky Mushroom, Sweet Potato and Black Bean Soup

Ingredients

  • 8½ cups sliced600 gWhite mushroomssliced
  • 3 medium400 gSweet potatoespeeled and cut into 1-inch cubes
  • 2 cups340 gBlack beans, canned, drained and rinsed
  • 1½ medium160 gYellow onionchopped
  • 4 cloves12 gGarlicminced
  • 2 tbsp27 gOlive oil
  • 2½ tsp6 gPaprika (sweet or smoked)smoked
  • 2 tsp4 gGround cumin
  • 1 tsp1 gDried thyme
  • 4 cups960 gLow-sodium chicken broth
  • 1 cup (240 ml)240 gWhole milk
  • ½ lime, juiced22 gLime juice
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • ⅓ cup80 gSour cream
  • ⅓ cup40 gPumpkin seeds (pepitas)
  • ½ cup chopped8 gFresh cilantrochopped

Steps

  1. Prepare first: slice the mushrooms, peel and cube the sweet potato, chop the onion, mince the garlic and chop the cilantro.
  2. Toast the pumpkin seeds in a dry Dutch oven over medium heat for 3 to 4 minutes until they pop; tip them into a bowl and set aside for garnish.
  3. Heat two-thirds of the olive oil in the Dutch oven over medium-high heat. Add three-quarters of the mushrooms and cook without stirring for 4 minutes, then stir and cook until deeply browned, about 6 minutes more.
  4. Add the remaining one-third of the olive oil, the onion and the remaining one-quarter of the mushrooms; cook until the onion softens, about 5 minutes.
  5. Stir in the garlic, smoked paprika, cumin and thyme and cook 1 minute until fragrant.
  6. Add the sweet potato, black beans and chicken broth. Bring to a boil, then cover and simmer until the sweet potato is very tender, about 20 minutes.
  7. Take the pot off the heat, stir in the milk, and blend with an immersion blender until smooth (or blend in batches in a blender with the lid vented).
  8. Warm the soup gently without boiling, then stir in the lime juice, salt and black pepper.
  9. Ladle into bowls and top each with a spoonful of sour cream, the toasted pumpkin seeds and the cilantro.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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