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. This recipe will help you eat up those extra veggies, and is thickened with black beans making it naturally gluten free.
Ingredients for Black Bean Sweet Potato Soup
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
Place 2 Tbsp 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)
Pulse until smooth, stopping to scrape down the sides of the food processor as necessary.
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.
Tips on Black Bean Sweet Potato Soup
- If using fresh corn, cut it off the cob and add it in with the sweet potato.
- This recipe is vegetarian and vegan when using vegetable broth.
- Do not use frozen spinach instead of fresh. If you don’t have fresh spinach, just leave it out of the recipe.
- You can use any kind of onion or color pepper you’d like.
Enjoy Your Soup with...
A side of fluffy, garlic cheddar biscuits goes deliciously with this soup.