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    Home » Recent Posts » Soups

    Black Bean Sweet Potato Soup

    Published: Jan 19, 2021 · Updated: Nov 14, 2022 by Katy McAvoy

    I love when you share my recipes!

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    Disclaimer: This post contains affiliate links. If you make a purchase using one of these links, I make a small commission.


    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.

    Black Bean Sweet Potato Soup

    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

    Ingredients for Black Bean Sweet Potato Soup
    • 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. 

    Onions, carrots, and red peppers in a pot with olive oil.

    Cook until onion is translucent (3-4 mins).

    Add diced sweet potato, 1 can of drained and rinsed black beans, and the broth. 

    Pouring broth into the pot

    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. 

    Black beans in a food processor.

    Pulse until smooth, stopping to scrape down the sides of the food processor as necessary. 

    Pureed black beans

    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. 

    A pot of black bean sweet potato soup

    Enjoy! 

    Tips on Black Bean Sweet Potato Soup

    Can I use fresh corn in this recipe?

    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. 

    What type of onions should I use in this recipe?

    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.

    Can I use frozen spinach instead of fresh?

    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. 

    Is black bean and sweet potato soup vegan?

    Yes! If you use vegetable both, this recipe is both vegetarian and vegan. 

    Enjoy Your Black Bean Sweet Potato Soup with...

    Garlic Cheddar Biscuits
    Garlic Cheddar Biscuits
    BBQ Oyster crackers in a bowl
    BBQ Oyster Crackers

    Easy Cocktail Pairings

    Apple Moscow Mules
    Apple Moscow Mules
    Bourbon Ginger Cocktail
    Bourbon Ginger Cocktail

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    Print the Recipe

    Print

    Black Bean Sweet Potato Soup

    Black Bean Sweet Potato Soup
    Print Recipe
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    ★★★★★

    5 from 1 reviews

    This soup is a hearty, cozy bowl of comfort food perfect for warming up a chilly day. 

    • Author: Katy McAvoy
    • Prep Time: 20 min
    • Cook Time: 30 min
    • Total Time: 50min
    • Yield: 6 servings 1x
    • Category: Soup
    • Method: Stove Top
    • Cuisine: American

    Ingredients

    Units Scale
    • 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! 

    Equipment

    Image of Mini Food Processor

    Mini Food Processor

    Buy Now →

    Keywords: black bean, sweet potato, soup, vegetable soup, vegetarian, gluten free, vegan

    Did you make this recipe?

    Share a photo and tag me @katymcavoy on Instagram! I can’t wait to see what you made!

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    • Potato, Corn and Sausage Soup without Heavy Cream

    I love when you share my recipes!

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    About Katy McAvoy

    Katy is the author, photographer, home cook, mixologist, and Michigander behind MittenGirl.com. Since 2017, she's been crafting easy-to-make cocktails and delicious meals, along with sharing her love of all things Michigan (a.k.a. The Mitten)!

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Julie Blaszak

      February 05, 2021 at 6:43 pm

      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!!

      ★★★★★

      Reply
      • MittenGirl

        February 05, 2021 at 7:42 pm

        Such good substitutions! So glad you enjoyed the recipe. It’s perfect for a snowy night.

        Reply

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    Katy McAvoy

    Hi! I’m Katy (she/her). I’m an author, photographer, home cook, mixologist, Michigander, and lover of all things food and drink. I never turn down a good happy hour and believe that a couple hours of meal prep pays off for days. Follow me on Instagram to check out what I’m working on next!

    More about me →

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