Soups & Drinks

Sweet Potato and Black Bean Soup

Name: Sweet Potato and Black Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 3 garlic cloves, minced; 1 red bell pepper, diced; 2 medium sweet potatoes, peeled and cubed; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon chili powder; 1/2 teaspoon dried oregano; Salt and black pepper to taste; 1 of Juice lime; 2 tablespoons fresh cilantro, chopped; Avocado slices; Sour cream or Greek yogurt; Crushed tortilla chips; Extra cilantro

Servings: 6 Total Time: 45 mins Difficulty: Beginner

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Introduction

Sweet Potato and Black Bean Soup is a comforting, wholesome dish that combines the natural sweetness of tender sweet potatoes with the hearty earthiness of black beans. Enhanced with aromatic spices, herbs, and a touch of citrus, this soup is a perfect balance of sweet, savory, and zesty flavors. It’s hearty enough to be a complete meal, yet light enough to serve as a starter. Ideal for cozy weeknight dinners, meal prep, or family gatherings, this soup brings warmth and nourishment in every spoonful.

Why I Love This Recipe

I love this recipe because it’s healthy, filling, and incredibly flavorful without requiring complicated ingredients. Sweet potatoes bring natural creaminess and a slight sweetness, which pairs perfectly with the robust black beans and smoky spices. It’s also versatile — you can keep it chunky, partially purée it, or top it with fresh garnishes for extra flair. Best of all, it’s a one-pot wonder that’s both budget-friendly and nourishing, making it a recipe I return to again and again.

Why It’s a Must-Try Dish

This soup is a must-try because:

It’s nutritious and high in fiber, thanks to black beans and sweet potatoes.
It’s naturally gluten-free and vegetarian (and easily vegan).
It’s a one-pot meal that saves time and effort.
The flavor combination of sweet, savory, smoky, and zesty makes it unforgettable.

Recipe Information

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 6 bowls
Calories per Serving: ~250–300 kcal
Cuisine: American / Southwestern-inspired
Course: Main Dish, Soup

Ingredients

Soup Base:

2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
2 medium sweet potatoes, peeled and cubed (about 3 cups)
2 cans (15 oz each) black beans, drained and rinsed
1 can (15 oz) diced tomatoes (fire-roasted for extra flavor)
4 cups (1 liter) vegetable broth
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder (optional, for heat)
1/2 teaspoon dried oregano
Salt and black pepper to taste

Finishing Touch:

Juice of 1 lime
2 tablespoons fresh cilantro, chopped

Optional Garnishes:

Avocado slices
Sour cream or Greek yogurt
Crushed tortilla chips
Extra cilantro

Simple Cooking Directions

Sauté onion, garlic, and pepper.
Add sweet potatoes, beans, tomatoes, broth, and spices.
Simmer until sweet potatoes are tender.
Stir in lime juice and cilantro.
Serve hot with toppings.

Step-by-Step Preparation Method

1. Sauté the Aromatics

In a large soup pot, heat olive oil over medium heat.
Add onion and cook for 3–4 minutes until softened.
Stir in garlic and bell pepper, sauté another 2 minutes.

2. Add Sweet Potatoes & Spices

Stir in cubed sweet potatoes.
Add cumin, smoked paprika, chili powder, oregano, salt, and pepper.
Cook for 1–2 minutes to bloom the spices.

3. Build the Soup Base

Add black beans, diced tomatoes, and vegetable broth.
Stir well, bring mixture to a boil.

4. Simmer

Reduce heat to low and simmer uncovered for 20–25 minutes, or until sweet potatoes are tender.

5. Finish

Stir in lime juice and fresh cilantro before serving.
Adjust seasoning to taste.

How to Serve

Serve hot in bowls topped with avocado, sour cream, crushed tortilla chips, or extra cilantro.
Pair with warm cornbread, crusty bread, or a simple side salad.

Additional Recipe Tips

Cut sweet potatoes evenly so they cook at the same time.
For a creamier texture, blend 2 cups of the soup and stir it back in.
Add more broth if you prefer a thinner soup.
Spice levels can be adjusted easily by adding more chili powder or a pinch of cayenne.

Variations

Protein Boost: Add shredded chicken or ground turkey.
Mexican-Style: Stir in corn kernels and top with queso fresco.
Spicy Kick: Add chipotle peppers in adobo sauce for smoky heat.
Creamy Version: Stir in 1/2 cup coconut milk for a richer flavor.
Leafy Greens: Add spinach or kale in the last 5 minutes of cooking.

Freezing and Storage

Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Freezing: Cool soup completely, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in fridge and reheat on stove.

Special Equipment Needed

Large soup pot or Dutch oven
Wooden spoon or ladle
Blender or immersion blender (optional, for creamy texture)

Conclusion

Sweet Potato and Black Bean Soup is a nourishing, flavorful, and easy-to-make dish that celebrates wholesome ingredients in the most delicious way. With its balance of sweetness, smokiness, and zest, it’s a meal that satisfies both body and soul. Perfect for busy weeknights, meal prep, or cozy fall evenings, this recipe is versatile, budget-friendly, and guaranteed to become a household favorite.

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