Black Bean and Sweet Potato Soup

Why This Black Bean and Sweet Potato Soup Became a Favorite

I made this black bean and sweet potato soup on a cold Saturday while my husband was out snowboarding. I wanted something hearty and warm to welcome him home. The sweet potato really stood out. It added natural sweetness, a creamy texture, and a beautiful orange color. I made a big batch so we could freeze half, and I’m glad I did because we wanted more the next day.

3 Reasons to Love This Black Bean and Sweet Potato Soup

• The sweet potato and black bean combo makes this a hearty soup that keeps you full without weighing you down.
• It’s a one-pot meal that comes together in under an hour, perfect for busy weeknights.
• This soup freezes beautifully, so you can stash a batch for those days when you need a quick, healthy dinner.

Key Ingredients for the Best Black Bean and Sweet Potato Soup

• Sweet potato: Look for a firm, medium-sized sweet potato. It adds natural sweetness and a creamy texture when cooked. No need to peel if you prefer extra fiber, but peeling gives a smoother soup.
• Roasted red pepper: Jar

  Equipment

  • large soup pot
  • knife
  • cutting board
  • measuring spoons

Recipe

Black Bean and Sweet Potato Soup

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Prep

15 min

Cook

35 min

Total

50 min

Servings

8 servings

Cuisine

Mexican

Course

Dinner

Ingredients

• 1 tbsp olive oil
• 1 red onion (chopped)
• 3 cloves garlic (minced)
• 1 large sweet potato (peeled and chopped)
• 1 roasted red pepper (chopped)
• 2 cans low sodium vegetable broth
• 2 cup water
• 3 cans low sodium black beans (rinsed and drained)
• 3 cans diced tomatoes with green chiles
• 1 tbsp chili powder
• 2 tsp cumin
• Dash red pepper flakes
• 0.5 bunch cilantro (chopped)
• salt and pepper (to taste)

Instructions

1. In a large soup pot, heat the olive oil. Add in the onion and cook until tender. Add in the garlic and cook for about 2 minutes.
2. Stir in the sweet potato and roasted red pepper. Cook for 5 minutes.
3. Add in the broth, water, black beans, and tomatoes. Stir well.
4. Add the chili powder, cumin, and red pepper flakes. Stir and toss in the cilantro. Stir again. Let the soup simmer on medium low for 30 minutes, or until the sweet potatoes are soft.
5. Season with salt and pepper and serve hot.

Nutrition (per serving, estimated)

Calories

280 kcal14% DV

Protein

14 g28% DV

Fat

3.5 g4% DV

Carbs

50 g18% DV

Fiber

14 g50% DV

Sodium

480 mg21% DV

% Daily Values are based on a 2,000-calorie diet (FDA). Values are estimates — see our nutrition data sources.

complete the meal

Pairs Well With

DinnerVegetable Lime Chickpea Chili