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