Black Bean Sweet Potato Soup

Black Bean Sweet Potato Soup

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5 from 2 reviews

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


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 1/2 tsp cumin
  • 1/2 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)

While soup is cooking, place remaining 1 can of black beans, remaining 2 Tbsp 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.