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There’s something deeply comforting about a warm, hearty bowl of soup especially on cooler evenings when your body craves something nourishing. This Sweet Potato and Black Bean Soup is more than just a meal; it’s a wholesome hug in a bowl. The tender sweetness of sweet potatoes blends beautifully with earthy black beans, smoky spices, and a zesty lime kick that brightens every spoonful. Whether you’re seeking a quick weeknight dinner, a vegan-friendly recipe, or a make-ahead lunch, this soup checks every box.
Why You’ll Love This Sweet Potato and Black Bean Soup
If you’ve ever found yourself torn between wanting something healthy and something irresistibly tasty, this recipe bridges the gap perfectly. You’ll appreciate it because:
- It’s naturally vegan and gluten-free.
- It’s packed with fiber-rich beans and vitamin-loaded sweet potatoes.
- It’s one-pot, meaning less cleanup.
- It brings rich, smoky, and zesty flavors together for a restaurant-worthy taste at home.
This isn’t just soup it’s soul food disguised as a quick and easy dinner.
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Delicious Sweet Potato & Black Bean Soup You’ll Love
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A hearty and healthy Sweet Potato and Black Bean Soup with smoky spices, fresh lime, and wholesome plant-based goodness.
Ingredients
- 1 ½ lbs sweet potatoes, peeled & cubed
- 1 large onion, chopped
- 1 tbsp fresh ginger, chopped
- 3 cloves garlic, chopped
- 2 tbsp olive oil
- 2 tsp paprika
- 1 tsp cumin
- 1 ½ tsp kosher salt
- 1 can (15 oz) black beans, undrained
- 1 can (14.5 oz) fire roasted tomatoes, undrained
- 2–3 cups stock/broth
- ½–1 lime
Instructions
1. Peel and cube sweet potatoes. Chop onion, garlic, and ginger.
2. Heat oil in Dutch oven over medium-high heat. Add onion and sauté 2 minutes.
3. Add paprika, cumin, salt, ginger, and garlic. Cook 2 minutes.
4. Add broth, sweet potatoes, black beans, and tomatoes. Stir.
5. Bring to a boil, then reduce to simmer for 12–15 minutes until potatoes are tender.
6. Stir in lime juice. Adjust seasoning.
7. Serve hot with lime wedges.
Notes
Adjust broth for desired soup thickness.
Add chipotle powder for smoky heat.
Soup freezes well up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients for Sweet Potato and Black Bean Soup
| Ingredient | Amount | Notes |
|---|---|---|
| Sweet potatoes | 1 ½ lbs (680 g) | Peeled & cut into ¾ inch cubes (about 4 ½ cups) |
| Onion | 1 large or 2 small | Chopped |
| Ginger (fresh) | 1 tbsp | Finely chopped |
| Garlic cloves | 3 | Finely chopped |
| Olive oil | 2 tbsp (30 ml) | Or preferred cooking oil |
| Paprika | 2 tsp | Smoked or sweet depending on preference |
| Cumin | 1 tsp | Ground |
| Kosher salt | 1 ½ tsp | Adjust to taste |
| Black beans (canned) | 15 oz (425 g) | Undrained |
| Fire-roasted tomatoes (canned) | 14.5 oz (411 g) | Undrained |
| Stock/Broth | 2–3 cups (473–710 ml) | Any type; vegetable broth for vegan |
| Lime | ½–1 | Juice added at the end |
Step-by-Step Cooking Instructions
- Prep Your Produce – Peel and cube sweet potatoes into ¾ inch (1.9 cm) pieces. Chop the onion. Peel and finely chop garlic and ginger.
- Sauté the Aromatics – In a Dutch oven or large soup pot, heat olive oil over medium-high heat. Add the chopped onion and cook for 2 minutes, stirring frequently.
- Add the Spices – Stir in paprika, cumin, kosher salt, ginger, and garlic. Sauté for 2 more minutes, until onions are soft and spices are fragrant. Lower the heat if spices start to brown too quickly.
- Combine Base Ingredients – Add 2 cups of stock, sweet potatoes, black beans (with liquid), and fire-roasted tomatoes (with liquid). Stir well.
- Simmer to Perfection – Bring to a boil over high heat, then reduce to a gentle boil. Cook for 12–15 minutes, stirring occasionally, until sweet potatoes are tender. Add extra broth if needed to maintain desired consistency.
- Finish with Freshness – Turn off heat and squeeze in ½ lime. Stir, taste, and adjust seasoning with more salt or lime juice as desired.
- Serve & Enjoy – Ladle into bowls and garnish with lime wedges if desired.
Helpful Tips for the Best Soup
- Choose the right sweet potatoes: Garnet or jewel varieties work beautifully here, offering natural sweetness and a creamy texture.
- Don’t rush the spices: Allow them to bloom for rich, deep flavor.
- Adjust the liquid: Remember the soup will thicken slightly as it sits, so add broth as needed.
- Make it smoky: Try adding a pinch of chipotle powder for an extra kick.
- Meal prep friendly: This soup freezes well for up to 2 months.
Health Benefits of Sweet Potato and Black Bean Soup
- High in fiber – Helps with digestion and keeps you full longer.
- Rich in plant-based protein – Black beans are a great protein source for vegans and vegetarians.
- Packed with vitamins – Sweet potatoes are rich in vitamin A, C, and potassium.
- Boosts immunity – Garlic and ginger bring natural anti-inflammatory and immune-boosting properties.
FAQ – Sweet Potato and Black Bean Soup
How long does it last in the fridge?
Store in an airtight container for up to 5 days. Reheat on the stove or in the microwave.
Can I use dried beans instead of canned?
Yes, but you will need to cook them separately first until tender before adding them to the soup.
Can I blend the soup?
For a creamier texture, you can partially blend it with an immersion blender, leaving some chunks for texture.
Is this soup spicy?
Not inherently. The paprika adds smokiness, not heat. Add chili flakes or jalapeño for spice.
Conclusion
Your kitchen will be filled with the inviting aroma of sweet potatoes mingling with smoky spices when you try this Sweet Potato and Black Bean Soup. It’s not just quick and easy it’s a nutritious, soul-satisfying meal perfect for any night of the week. Keep it in your meal rotation, and you’ll find yourself returning to it whenever you need comfort in a bowl.