If you’re looking for a comforting, nourishing soup that’s as easy to make as it is delicious, you’re in the right place. I’m excited to share my Sweet Potato Black Bean Soup Recipe—a hearty, vegan-friendly bowl loaded with velvety sweet potatoes, smoky spices, and creamy black beans. When I first tried this soup, I was amazed at how such simple ingredients came together to create something so flavorful and satisfying. Keep reading, and I promise you’ll see why this recipe has become a staple in my kitchen!
Why You’ll Love This Recipe
- Simple and Quick: You can whip this up in under an hour, perfect for busy weeknights.
- Vegan and Nutritious: Packed with fiber, protein, and vitamins, it’s both healthy and meat-free.
- Flavorful and Comforting: The blend of cumin, paprika, and lime adds warmth and brightness you’ll crave.
- Budget-Friendly: Uses pantry staples and affordable ingredients that won’t break the bank.
Ingredients You’ll Need
The beauty of this Sweet Potato Black Bean Soup Recipe lies in its straightforward, wholesome ingredients that complement each other perfectly. When shopping, try to pick firm sweet potatoes and fire-roasted tomatoes for that subtle smokiness I adore.
- Sweet potatoes: Choose firm, unblemished ones for the best texture and flavor.
- Onion: I find yellow onions give a nice balance of sweetness and sharpness.
- Fresh ginger: Adds a lively zing that brightens the soup.
- Garlic cloves: Fresh is best for that deep, aromatic base.
- Olive oil: Use a good-quality extra virgin olive oil or your favorite cooking oil.
- Paprika: Sweet or smoked paprika can work—smoked adds extra depth.
- Cumin: Toast it gently in the pan for a more intense flavor.
- Kosher salt: Essential for seasoning; start with less and adjust to taste.
- Canned black beans: Use undrained to keep that lovely bean flavor in the broth.
- Fire roasted tomatoes: Adds a subtle smoky sweetness that pairs wonderfully with sweet potatoes.
- Stock or broth: Vegetable broth keeps it vegan; chicken broth if you prefer richer flavor.
- Lime: Freshly squeezed for that bright finish to the soup.
Variations
Everyone loves to make a recipe their own, right? I like to tweak this Sweet Potato Black Bean Soup Recipe to suit the occasion or my mood. Feel free to play around with add-ins and spice levels—your kitchen, your rules!
- Spicy Kick: When I want a bit more heat, I toss in some chopped jalapeño or a pinch of cayenne pepper—it gives the soup a lively edge.
- Chunkier Texture: If you like more texture, hold back on blending or mashing the sweet potatoes; it’s nice to get those soft chunks.
- Protein Boost: Adding chopped cooked chicken or turkey can make it heartier if you’re not keeping it vegan.
- Seasonal Twist: Swap fire roasted tomatoes for fresh summer tomatoes in season—they bring a brighter taste!
How to Make Sweet Potato Black Bean Soup Recipe
Step 1: Prep Your Veggies for Success
Start by peeling and cutting your sweet potatoes into uniform 3/4 inch cubes so they cook evenly. Chop the onion, and finely mince garlic and ginger—these little prep steps set you up for a smooth cooking process. I find using a sharp knife here makes all the difference.
Step 2: Sauté Your Aromatics
Heat the olive oil in a heavy Dutch oven or large soup pot over medium-high heat. Toss in the onion and stir often, cooking it just until soft—about 2 minutes. Then add paprika, cumin, salt, ginger, and garlic, lowering the heat if needed so the spices don’t burn. Keep stirring for another 2 minutes until you smell that amazing fragrance filling your kitchen.
Step 3: Build Your Soup Base
Pour in 2 cups of your broth or stock and add the cubed sweet potatoes, whole black beans (don’t drain), and fire-roasted tomatoes with their juices. Give everything a good stir to marry all those flavors.
Step 4: Simmer to Perfection
Turn the heat up to bring the soup to a boil, then reduce it to maintain a gentle boil. Cook for 12-15 minutes, stirring occasionally. After each stir, press the sweet potatoes down with a wooden spoon so they stay submerged and cook evenly. If you notice the liquid getting absorbed too much, don’t hesitate to add another cup of stock—it keeps everything silky and soup-like.
Step 5: Brighten With Fresh Lime
When the sweet potatoes are tender, turn off the heat and squeeze in the juice of half a lime. Give it a taste—this is where your seasoning magic happens. Add more salt or lime juice to make it just right for your palate.
Step 6: Serve and Enjoy!
Dish up the soup piping hot and garnish with extra lime wedges if you like a zesty finish. I often add a dollop of plain yogurt or a sprinkle of fresh cilantro to mine, but it’s perfect as is too!
Pro Tips for Making Sweet Potato Black Bean Soup Recipe
- Even Cubes: Cutting sweet potatoes into consistent sizes ensures they cook at the same rate, so no mushy or crunchy surprises.
- Spice Blooming: I learned that gently cooking the spices with the onions brings out so much deeper flavor than adding them straight to the broth.
- Don’t Drain Those Cans: Using the black beans and tomatoes with their juices adds richness and body to the soup, so resist draining.
- Taste Before Serving: The lime juice and salt can be adjusted at the end to balance the flavors perfectly—taste as you go!
How to Serve Sweet Potato Black Bean Soup Recipe
Garnishes
I usually garnish my bowl with a few lime wedges for that extra tang you can add to each bite. A sprinkle of fresh cilantro or chopped green onions gives a lovely fresh note, and if you want to add creaminess, a spoonful of plain yogurt or sour cream never hurts.
Side Dishes
To round out the meal, I like serving this soup with warm crusty bread or cornbread to soak up every bit of that flavor-packed broth. A simple mixed greens salad with a bright vinaigrette also pairs beautifully and keeps things light.
Creative Ways to Present
For special occasions, I sometimes serve this soup in mini pumpkin bowls or hollowed-out sweet potatoes—it’s such a fun and festive way to impress guests while keeping that cozy vibe. You can also drizzle a swirl of chipotle crema or avocado oil on top for an extra pop.
Make Ahead and Storage
Storing Leftovers
Leftover Sweet Potato Black Bean Soup keeps beautifully in the fridge for up to 4 days. I like to store it in an airtight container and always give it a good stir before reheating since ingredients settle and thicken a bit.
Freezing
This soup freezes like a champ. Portion it into freezer-safe containers, leaving room for expansion, and label with the date. It stays delicious for up to 3 months, making it a perfect make-ahead meal for busy days.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. If it’s too thick, add a splash of broth or water to loosen it up. Avoid microwaving straight from frozen to keep the texture intact.
FAQs
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Can I make this Sweet Potato Black Bean Soup Recipe in a slow cooker?
Absolutely! You can brown the onions, garlic, and spices in a skillet first to build flavor, then add everything to your slow cooker. Cook on low for 6-8 hours or on high for about 3-4 hours until the sweet potatoes are tender.
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Is this soup gluten-free?
Yes! All the ingredients in this Sweet Potato Black Bean Soup Recipe are naturally gluten-free. Just double-check your broth or stock to ensure it’s labeled gluten-free if that’s a concern.
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Can I substitute canned black beans with dried ones?
You can, but you’ll need to soak and cook the dried beans beforehand until tender. Using canned beans is a huge time saver and works great for this recipe.
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How can I make this soup creamier without dairy?
A great trick is to blend a portion of the soup once it’s cooked and then stir it back in. Alternatively, a swirl of coconut milk adds richness while keeping it dairy-free.
Final Thoughts
I absolutely love how this Sweet Potato Black Bean Soup Recipe delivers big flavor with minimal fuss. It’s become my go-to when I want something cozy but healthy, and my family goes crazy for the comforting mix of sweet and smoky here. If you try it, I hope you enjoy every bowlful as much as I do—this one’s truly a kitchen classic in the making!
Print
Sweet Potato Black Bean Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Sweet Potato Black Bean Soup is a hearty, flavorful, and nutritious vegan-friendly dish. Combining the natural sweetness of tender sweet potatoes with protein-rich black beans, and enhanced with aromatic spices like cumin, paprika, garlic, and ginger, this soup offers a comforting yet vibrant meal perfect for any season. Finished with a squeeze of fresh lime juice for a bright, tangy touch, it’s easy to prepare and packed with fiber and plant-based protein.
Ingredients
Main Ingredients
- 1 1/2 pounds (680 g) sweet potatoes, peeled and cut into 3/4 inch (19 mm) cubes (about 4 1/2 cups)
- 1 large (or 2 small) onion, chopped
- 1 tablespoon finely chopped ginger
- 3 cloves garlic, finely chopped
- 2 tablespoons (30 ml) olive oil (or your preferred cooking oil)
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 1/2 teaspoons kosher salt, or to taste
- One 15 ounce (425 g) can black beans, undrained
- One 14.5 ounce (411 g) can fire roasted tomatoes, undrained
- 2 – 3 cups (473 – 710 ml) stock/broth, any type (for vegan soup, use vegetable broth)
- 1/2 – 1 lime
Instructions
- Prep the Produce: Peel and cut the sweet potatoes into 3/4 inch (1.9 cm) cubes. Chop the onion finely, and peel and finely chop the garlic and ginger.
- Sauté Onion: Heat the olive oil in a Dutch oven or large soup pot over medium-high heat. Add the chopped onion and cook, stirring frequently, for about 2 minutes until it begins to soften.
- Add Spices and Aromatics: Add paprika, cumin, kosher salt, finely chopped ginger, and garlic to the pot. Continue cooking for another 2 minutes, stirring frequently to prevent burning, until the onion is translucent and the spices release their fragrance.
- Add Broth and Main Ingredients: Pour in 2 cups of your chosen broth or stock, then add the cubed sweet potatoes, undrained black beans, and fire roasted tomatoes. Stir everything together thoroughly to combine.
- Simmer the Soup: Raise the heat to high to bring the soup to a boil. Once boiling, reduce the heat to maintain a gentle boil. Cook uncovered, stirring occasionally and pressing down the sweet potatoes with a wooden spoon to keep them submerged, until the sweet potatoes are tender, about 12 to 15 minutes. If the liquid reduces too much, add up to 1 additional cup of broth.
- Finish with Lime Juice: Turn off the heat and squeeze the juice of 1/2 lime into the soup. Stir well and taste; add more salt or lime juice as desired to balance flavors.
- Serve: Serve the soup hot, garnished with additional lime wedges if preferred.
Notes
- An easy-to-make, flavorful soup featuring garlic, ginger, cumin, and paprika with a fresh lime finish.
- This recipe is vegan and plant-based, making it suitable for vegan diets.
- Use vegetable broth to keep the soup vegan; otherwise, any broth can be used.
- Adjust salt and lime juice to taste after cooking.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for longer storage.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 421
- Sugar: 5.3 g
- Sodium: 639 mg
- Fat: 8.6 g
- Saturated Fat: 1.1 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 74.8 g
- Fiber: 15.7 g
- Protein: 13.6 g
- Cholesterol: 0 mg
