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This soup is a hearty, cozy bowl of comfort food perfect for warming up a chilly day. Black Bean Sweet Potato Soup requires some chopping, but the flavor it packs is worth a little effort.
Black Bean and Sweet Potato soup hints at being chili - lots of chili powder, hearty texture - but is so full of fresh flavors and vegetables that definitely not black been and sweet potato chili.
However, just because it's not exactly chili doesn't mean you have to skip the toppings! If you love toppings on hearty soups, try some crushed tortilla chips, creamy avocado slices, a dollop of plain greek yogurt, or even a sprinkle of fresh cilantro.
I love a meal where you cook once and eat for days. This recipe makes a lot, which means we get at least one dinner and several lunches out of one pot of soup. It's also a great ways to get eating extra veggies, and is thickened using puréed black beans making it naturally gluten free.
This is one of those recipes that's delicious the day you make it, yet it's maybe even a little better the next day. Black Bean Sweet Potato soup freezes really well, making it perfect for dividing up into air-tight containers and freezing for future meals.
What You Need
- Olive oil
- Onion
- Red bell pepper
- Carrots
- Dried parsley
- Sweet potatoes
- Black beans
- Chicken broth or vegetable broth
- Tomatoes
- Corn
- Baby spinach
- Chili powder
- Cumin
- Nutmeg
- Garlic powder
- Lime juice
- Salt
- Red wine vinegar
How to Make Black Bean Sweet Potato Soup
Place 2 tablespoon olive oil in a large pot over medium heat.
Add onion, bell pepper, carrots and dried parsley.
Cook until onion is translucent (3-4 mins).
Add diced sweet potato, 1 can of drained and rinsed black beans, and the broth.
Stir and cook until soup reaches a bubble.
Reduce heat to medium-low, cover and cook until carrots and sweet potatoes are tender - about 8-10 minutes.
While soup is cooking, place remaining 1 can of black beans, remaining 2 tablespoon olive oil, lime juice, red wine vinegar, and garlic powder in a food processor.
Pulse until smooth, stopping to scrape down the sides of the food processor as necessary.
Set aside.
Once carrots and sweet potatoes are tender, add tomatoes, spinach, corn, chili powder, cumin, nutmeg, salt, and black bean mixture to the pot.
Stir and cook for an additional 5 minutes or until spinach is wilted and soup is heated through.
Enjoy!
Tips on Black Bean Sweet Potato Soup
Yes! If using fresh corn, you'll need about 2 cobs to yield the 1 cup of corn. Cut it off the cob and add it in with the sweet potato so it has some time to cook.
You can use any kind of onion you’d like! I prefer yellow or white onions, which tend to have a stronger flavor, but sweet onions or red onions would also be delicious.
Nope. Do not use frozen spinach instead of fresh. The texture isn't good. If you don’t have fresh spinach on hand, just leave it out of the recipe.
Yes! If you use vegetable both, this recipe is both vegetarian and vegan.
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Print the Recipe
PrintBlack Bean Sweet Potato Soup
This soup is a hearty, cozy bowl of comfort food perfect for warming up a chilly day.
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50min
- Yield: 6 servings 1x
- Category: Soup
- Method: Stove Top
- Cuisine: American
Ingredients
- 4 Tbsp olive oil - divided
- 1 medium onion - diced
- 1 red bell pepper - diced
- 2 large carrots - peeled and diced
- 1 Tbsp dried parsley
- 1 large sweet potato - peeled and diced
- 2 - 15 oz cans black beans, drained and rinsed - divided
- 32 oz low sodium chicken or vegetable broth
- 2 roma tomatoes - diced
- 1 cup frozen corn, thawed
- 3 cups baby spinach - washed and roughly chopped
- 1 Tbsp chili powder
- 1 ½ tsp cumin
- ½ tsp nutmeg
- 1 tsp garlic powder
- 1 Tbsp lime juice
- 2 tsp salt
- 1 Tbsp red wine vinegar
Instructions
Place 2 tablespoon olive oil in a large pot over medium heat.
Add onion, bell pepper, carrots and dried parsley.
Cook until onion is translucent (3-4 mins).
Add sweet potato, 1 can of black beans, and broth.
Stir and cook until soup reaches a bubble.
Reduce heat, cover and cook until carrots and sweet potatoes are tender. (About 10 minutes)
While soup is cooking, place remaining 1 can of black beans, remaining 2 tablespoon olive oil, lime juice, red wine vinegar, and garlic powder in a food processor.
Pulse until smooth, stopping to scrape down the sides of the food processor as necessary.
Set aside.
Once carrots and sweet potatoes are tender, add tomatoes, spinach, corn, chili powder, cumin, nutmeg, salt, and black bean mixture to the pot.
Stir and cook for an additional 5 minutes or until spinach is wilted and soup is heated through.
Enjoy!
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Keywords: black bean, sweet potato, soup, vegetable soup, vegetarian, gluten free, vegan
Julie Blaszak
Made this tonight and it is AMAZING! Due to the snowstorm in my area, I made a few substitutions with what I had in my pantry. I used yellow bell pepper instead of red. 1 can fire roasted diced tomatoes instead of the romas. 2 Tbsp. champagne vinegar instead of the 1 Tbsp. red wine vinegar and 1 Tbsp. lime juice. Had no corn, but would definitely add that next time. So good! Will definitely make again!!
★★★★★
MittenGirl
Such good substitutions! So glad you enjoyed the recipe. It’s perfect for a snowy night.