This Hearty Sweet Potato and Black Bean Soup is cozy, nourishing, and full of warm spices. Creamy sweet potatoes simmer with black beans, tomatoes, and smoky paprika for a satisfying bowl that’s perfect for a chilly night. It’s simple to make, naturally vegetarian, and great for meal prep or an easy weeknight dinner.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz / 425 g) black beans, rinsed and drained
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 cups (960 ml) vegetable broth
- 1 can (14.5 oz / 410 g) diced tomatoes, with juices
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5–7 minutes, stirring occasionally, until softened and translucent.
- Stir in the minced garlic, ground cumin, and smoked paprika. Cook for 1–2 minutes, stirring constantly, until fragrant and the spices are lightly toasted.
- Add the diced sweet potatoes, rinsed and drained black beans, vegetable broth, and diced tomatoes with their juices. Stir to combine and bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low, cover partially, and simmer for 20–25 minutes, or until the sweet potatoes are very tender when pierced with a fork.
- For a creamier soup, use an immersion blender to blend part or all of the soup until it reaches your desired texture. Alternatively, leave it chunky for a rustic feel.
- Taste and season generously with salt and freshly ground black pepper. Adjust spices to taste, adding more cumin or smoked paprika if desired.
- Ladle the soup into bowls and garnish with fresh cilantro. Serve hot with lime wedges on the side for squeezing over each serving.
Variations
- Add heat: Stir in 1/4–1/2 teaspoon cayenne pepper, chipotle powder, or a finely chopped jalapeño with the spices for a spicier soup.
- Creamy twist: Swirl in 1/4–1/2 cup coconut milk or a dollop of Greek yogurt (for non-vegan) at the end for extra richness.
- Protein boost: Add 1 extra can of black beans or toss in 1 cup of cooked quinoa during the last 5 minutes of simmering.
Cooking Notes
- Cut the sweet potatoes into evenly sized small cubes (about 1/2 inch) so they cook through at the same rate.
- If the soup gets too thick as it sits, thin it out with a splash of vegetable broth or water when reheating.
- Let the soup rest for 5–10 minutes off the heat before serving—this allows the flavors to meld and slightly thickens the texture.
Serving Suggestions
- Serve with warm crusty bread, cornbread, or tortilla chips for dipping.
- Top each bowl with sliced avocado, a dollop of vegan sour cream or yogurt, extra cilantro, and a squeeze of lime.
- Pair with a simple green salad or roasted vegetables for a complete, nutrient-dense meal.
Tips
- Rinse the black beans well to remove excess sodium and improve flavor.
- Make it ahead: This soup tastes even better the next day and freezes well for up to 3 months in airtight containers.
- For meal prep, portion into individual containers, cool completely, then refrigerate for up to 4 days for easy grab-and-heat lunches.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving)
- Calories: 210 kcal
- Protein: 8 g
- Sodium: 520 mg (approx.)
Frequently Asked Questions
- Can I use canned sweet potatoes instead of fresh?
Fresh sweet potatoes are best for texture and flavor. Canned sweet potatoes will be much softer and may make the soup overly thick and slightly sweet, but they can work in a pinch—add them later in the simmering time and reduce the cook time. - How do I make this soup spicier?
Add cayenne pepper, chipotle powder, a pinch of red pepper flakes, or a diced jalapeño or chipotle in adobo when you sauté the onions and garlic. - Can I freeze this soup?
Yes. Let the soup cool completely, then transfer to freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months and thaw in the refrigerator before reheating gently on the stovetop. - What can I use instead of black beans?
You can substitute pinto beans, kidney beans, or cannellini beans. The flavor will change slightly, but the soup will still be hearty and delicious.
Conclusion
This Sweet Potato and Black Bean Soup is the kind of cozy, comforting bowl that makes weeknights feel special. With simple pantry staples, warm spices, and plenty of fiber-rich veggies, it’s as nourishing as it is flavorful. Make a big batch, garnish generously, and enjoy a satisfying, wholesome meal any night of the week.
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Sweet Potato Black Bean Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Vegan-friendly, Gluten-free (if broth is GF)
Description
This Hearty Sweet Potato and Black Bean Soup is cozy, nourishing, and full of warm spices. Creamy sweet potatoes simmer with black beans, tomatoes, and smoky paprika for a satisfying bowl that’s perfect for a chilly night. It’s simple to make, naturally vegetarian, and great for meal prep or an easy weeknight dinner.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz / 425 g) black beans, rinsed and drained
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 cups (960 ml) vegetable broth
- 1 can (14.5 oz / 410 g) diced tomatoes, with juices
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5–7 minutes, stirring occasionally, until softened and translucent.
- Stir in the minced garlic, ground cumin, and smoked paprika. Cook for 1–2 minutes, stirring constantly, until fragrant and the spices are lightly toasted.
- Add the diced sweet potatoes, rinsed and drained black beans, vegetable broth, and diced tomatoes with their juices. Stir to combine and bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low, cover partially, and simmer for 20–25 minutes, or until the sweet potatoes are very tender when pierced with a fork.
- For a creamier soup, use an immersion blender to blend part or all of the soup until it reaches your desired texture. Alternatively, leave it chunky for a rustic feel.
- Taste and season generously with salt and freshly ground black pepper. Adjust spices to taste, adding more cumin or smoked paprika if desired.
- Ladle the soup into bowls and garnish with fresh cilantro. Serve hot with lime wedges on the side for squeezing over each serving.
Notes
- For a thicker soup, reduce the broth by 1/2–1 cup or simmer uncovered for an extra 5–10 minutes.
- If you don’t have an immersion blender, carefully transfer part of the soup to a regular blender, blend until smooth, then return it to the pot.
- Taste as you go—smoked paprika and cumin can vary in intensity by brand, so adjust to your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Tex-Mex inspired
Nutrition
- Serving Size: 1 serving (about 1/4 of the recipe)
- Calories: 210 kcal
- Sugar: 7 g (approx.)
- Sodium: 520 mg (approx., will vary with broth and added salt)
- Fat: 5 g (approx.)
- Saturated Fat: 0.8 g (approx.)
- Unsaturated Fat: 4 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 36 g (approx.)
- Fiber: 9 g (approx.)
- Protein: 8 g (approx.)
- Cholesterol: 0 mg
Keywords: sweet potato black bean soup, vegetarian soup, vegan soup, easy weeknight dinner, healthy soup recipe, gluten free soup