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
Scale
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
