Sweet Potato and Black Bean Soup with Cilantro

Introduction

Sweet Potato and Black Bean Soup with Cilantro is a vibrant, hearty, and deeply nourishing dish that brings together earthy sweet potatoes, protein-rich black beans, and the bright freshness of cilantro. Infused with spices like cumin, smoked paprika, and chili, it has just the right amount of warmth and depth, making it both comforting and energizing.

This soup is perfect for weeknight dinners, meal prep, or as a wholesome centerpiece for a plant-based menu. It’s filling without being heavy, naturally gluten-free, and easily made vegan. With its rustic heartiness and layers of flavor, it’s a true celebration of simple, nutritious ingredients.

Why I Love This Recipe

I love this soup because it feels like comfort food with a healthy twist. The sweet potatoes add creaminess and natural sweetness, the black beans bring protein and texture, and the cilantro adds a refreshing herbal finish that lifts the whole dish. It’s the kind of soup that satisfies your cravings for something cozy while still being light and nourishing.

I also love how versatile it is—you can keep it chunky, blend it creamy, or make it spicy, depending on your mood. It’s a dish that tastes even better the next day, which makes it perfect for meal prep.

Why This is a Must-Try Dish

• Nutritious and filling – loaded with fiber, vitamins, and plant protein.
• Affordable – uses pantry staples like beans, spices, and sweet potatoes.
• One-pot meal – simple and fuss-free.
• Customizable – make it spicy, creamy, or rustic.
• Meal-prep friendly – reheats and freezes beautifully.

Preparation & Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6 servings
• Calories: ~290 kcal per serving

Cuisine & Course

• Cuisine: Latin American–inspired / Fusion
• Course: Soup / Main Course / Lunch or Dinner

Ingredients

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 2 medium sweet potatoes, peeled and diced (about 4 cups)
• 2 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili powder (or more to taste)
• 1 tsp dried oregano
• 1 (14.5 oz) can diced tomatoes (or 2 fresh tomatoes, chopped)
• 4 cups vegetable broth (or chicken broth if preferred)
• 2 (15 oz) cans black beans, drained and rinsed
• Salt and freshly ground black pepper, to taste
• Juice of 1 lime
• ¼ cup fresh cilantro, chopped (plus extra for garnish)

Optional Toppings:

• Avocado slices
• Sour cream or Greek yogurt (or vegan alternative)
• Crumbled queso fresco or shredded cheese
• Tortilla chips

Simple Cooking Directions

1. Sauté onion, garlic, and bell pepper.
2. Add sweet potatoes and spices; cook briefly.
3. Stir in tomatoes, broth, and beans. Simmer until potatoes are tender.
4. Add lime juice and cilantro.
5. Garnish and serve with toppings.

Step-by-Step Preparation Method

Step 1 – Sauté Aromatics

• Heat olive oil in a large pot over medium heat.
• Add onion and cook for 4–5 minutes until softened.
• Stir in garlic and bell pepper, cooking 2 minutes more.

Step 2 – Add Sweet Potatoes & Spices

• Add diced sweet potatoes, cumin, smoked paprika, chili powder, and oregano.
• Stir well to coat the vegetables with spices.

Step 3 – Simmer

• Pour in diced tomatoes and broth. Stir to combine.
• Bring to a boil, then reduce heat to a simmer.
• Cook for 20–25 minutes, until sweet potatoes are tender.

Step 4 – Add Black Beans

• Stir in the black beans.
• Simmer another 5 minutes to heat through.

Step 5 – Finish & Season

• Add lime juice and cilantro just before serving.
• Taste and adjust seasoning with salt and pepper.

Step 6 – Serve

• Ladle into bowls.
• Top with avocado, tortilla chips, sour cream, or cheese if desired.

How to Serve

• Serve hot with cornbread, tortillas, or crusty bread.
• Garnish generously with cilantro and a squeeze of lime.
• Offer toppings like avocado, chips, or yogurt at the table so everyone can customize their bowl.

Additional Recipe Tips

• Dice sweet potatoes evenly so they cook uniformly.
• If you prefer a creamier soup, blend half of it before adding cilantro.
• Add a pinch of cayenne or jalapeño for extra heat.
• Don’t skip the lime—it brightens the flavors beautifully.

Variations

• Vegan Creamy Version – stir in coconut milk or cashew cream at the end.
• Chunky Chili Style – reduce broth slightly for a thicker, stew-like dish.
• Protein Boost – add quinoa or lentils for extra heartiness.
• Spicy Kick – add chipotle peppers in adobo sauce.
• Herbal Twist – swap cilantro for parsley if preferred.

Freezing & Storage

• Refrigeration: Store in airtight containers for up to 4 days.
• Freezing: Freeze cooled soup for up to 3 months. (Leave out fresh cilantro; add when reheating.)
• Reheating: Warm gently on the stove, stirring well. Add broth if it thickens too much.

Special Equipment Needed

• Large soup pot or Dutch oven
• Wooden spoon for stirring
• Immersion blender (optional, for creamier texture)
• Ladle & serving bowls

Conclusion

Sweet Potato and Black Bean Soup with Cilantro is hearty, wholesome, and bursting with flavor. It’s the perfect combination of sweet, earthy, and savory notes, brightened by the fresh lift of cilantro and lime. Nutritious yet indulgent, this soup is an all-in-one meal that’s satisfying, affordable, and versatile. Whether you make it for a cozy family dinner, meal prep, or a gathering with friends, it’s a must-try recipe that will quickly become a favorite in your kitchen.

Print Recipe

Sweet Potato and Black Bean Soup with Cilantro

Author: Emily Clark Cuisine: American Courses: Soups & Drinks

Difficulty: Beginner Prep Time 15 mins Cook Time 35 mins Total Time 50 mins

Servings: 6 Calories: 290 kcal per serving

Description

Sweet Potato and Black Bean Soup with Cilantro is a vibrant, hearty, and deeply nourishing dish that brings together earthy sweet potatoes, protein-rich black beans, and the bright freshness of cilantro.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 2 medium sweet potatoes, peeled and diced (about 4 cups)
• 2 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili powder (or more to taste)
• 1 tsp dried oregano
• 1 (14.5 oz)
• 4 cups vegetable broth (or chicken broth if preferred)
• 2 (15 oz)
• Salt and freshly ground black pepper, to taste
• 1 of Juice lime
• ¼ cup fresh cilantro, chopped (plus extra for garnish)
• Avocado slices
• Sour cream or Greek yogurt (or vegan alternative)
• Crumbled queso fresco or shredded cheese
• Tortilla chips

Instructions

1. Step 1 – Sauté Aromatics : Heat olive oil in a large pot over medium heat. Add onion and cook for 4–5 minutes until softened. Stir in garlic and bell pepper, cooking 2 minutes more.
2. Step 2 – Add Sweet Potatoes & Spices : Add diced sweet potatoes, cumin, smoked paprika, chili powder, and oregano.Stir well to coat the vegetables with spices.
3. Step 3 – Simmer : Pour in diced tomatoes and broth. Stir to combine. Bring to a boil, then reduce heat to a simmer. Cook for 20–25 minutes, until sweet potatoes are tender.
4. Step 4 – Add Black Beans : Stir in the black beans. Simmer another 5 minutes to heat through.
5. Step 5 – Finish & Season : Add lime juice and cilantro just before serving. Taste and adjust seasoning with salt and pepper.
6. Step 6 – Serve : Ladle into bowls.Top with avocado, tortilla chips, sour cream, or cheese if desired.

Keywords: Sweet Potato and Black Bean Soup with Cilantro