Sweet Potato Black Bean Soup

A hearty, fiber-rich soup featuring creamy sweet potatoes and protein-packed black beans, simmered with aromatic spices for a warming, gut-friendly meal. This comforting dish brings together the natural sweetness of root vegetables with the earthy depth of legumes, making it a perfect staple for chilly evenings or healthy meal prep.

Save

This American-style soup is not only filling but also incredibly versatile. The combination of smoked paprika and cumin provides a rich, smoky aroma that perfectly complements the tender diced vegetables, creating a complex flavor profile from simple pantry staples.

Ingredients

• Vegetables: 2 medium sweet potatoes (peeled and diced, approx. 500 g), 1 large yellow onion (diced), 2 cloves garlic (minced), 1 medium carrot (diced), 1 stalk celery (diced), 1 red bell pepper (diced).
• Legumes: 2 cans (400 g each) black beans, drained and rinsed.
• Liquids: 1 liter (4 cups) vegetable broth, 400 g (1 can) diced tomatoes with juice.
• Spices & Seasonings: 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp ground coriander, 1/4 tsp cayenne pepper (optional), 1 bay leaf, 1/2 tsp salt, 1/4 tsp black pepper.
• Optional Garnishes: Chopped fresh cilantro, lime wedges, sliced avocado.

Instructions

Step 1

Heat 2 tbsp olive oil in a large pot over medium heat. Add onion, carrot, celery, and bell pepper. Sauté for 5 minutes until softened.

Step 2

Add garlic and cook for 1 minute until fragrant.

Step 3

Stir in sweet potatoes, cumin, smoked paprika, coriander, cayenne, and bay leaf. Cook for 2 minutes, stirring often.

Step 4

Pour in the vegetable broth and diced tomatoes with juice. Bring to a boil.

Step 5

Reduce heat to a simmer. Cover and cook for 15 minutes, or until sweet potatoes are tender.

Step 6

Add black beans, salt, and black pepper. Simmer uncovered for 5–10 minutes to blend flavors.

Step 7

Remove the bay leaf. For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks intact.

Step 8

Adjust seasoning if needed. Serve hot, garnished with cilantro, lime, or avocado as desired.

Zusatztipps für die Zubereitung

For an extra layer of depth, add a pinch of chipotle powder to provide a smoky kick that enhances the sweet potatoes. If you prefer a thicker consistency, use an immersion blender to blend about a third of the soup, which creates a creamy base while maintaining the texture of the whole beans and vegetables.

Varianten und Anpassungen

This recipe is highly adaptable. If black beans are unavailable, you can easily substitute them with kidney beans or pinto beans. For those looking to boost the protein content further, consider topping each bowl with a dollop of Greek yogurt (note that this will make the dish non-vegan).

Serviervorschläge

Serve this warming soup with a side of crusty bread for dipping or crunchy tortilla chips for added texture. Fresh garnishes are key: the acidity of a lime wedge and the creaminess of sliced avocado balance the earthy spices perfectly.

Save

Enjoy this wholesome Sweet Potato and Black Bean Soup as a nourishing lunch or a cozy dinner. With 12g of protein and a wealth of fiber per serving, it is as functional for your health as it is delightful for your palate.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup stores beautifully in the refrigerator for up to 5 days and actually tastes better the next day as the flavors meld together. You can also freeze it for up to 3 months in airtight containers.

→ How can I make this soup creamier?

Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, remove 2 cups of soup, blend until smooth, then stir back into the pot. A dollop of Greek yogurt also adds creaminess.

→ What can I substitute for black beans?

Pinto beans, kidney beans, or cannellini beans work wonderfully as substitutes. Each brings a slightly different texture and flavor, but all complement the sweet potatoes beautifully.

→ Is this soup spicy?

The base version is mild with warm spices like cumin and smoked paprika. The optional cayenne pepper adds gentle heat. For more spice, add chipotle powder or increase the cayenne to your preference.

→ Can I use fresh tomatoes instead of canned?

Absolutely. Use about 3-4 medium ripe tomatoes, diced. You may need to add an extra 1/2 cup of vegetable broth to compensate for the lost liquid from canned tomatoes.

→ What's the best way to serve this soup?

Serve hot with fresh cilantro, a squeeze of lime, and sliced avocado. Pair with crusty bread, cornbread, or tortilla chips for a complete meal. A dollop of sour cream or Greek yogurt adds richness.