Sweet Potato Black Bean Soup (Printable)

Creamy sweet potatoes and black beans simmered with aromatic spices for a warming, fiber-rich vegetarian bowl.

# Ingredient List:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced
02 - 1 large yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 stalk celery, diced
06 - 1 red bell pepper, diced

→ Legumes

07 - 2 cans (15 oz each) black beans, drained and rinsed

→ Liquids

08 - 4 cups vegetable broth
09 - 1 can (14 oz) diced tomatoes, with juice

→ Spices & Seasonings

10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon ground coriander
13 - 1/4 teaspoon cayenne pepper, optional
14 - 1 bay leaf
15 - 1/2 teaspoon salt, or to taste
16 - 1/4 teaspoon black pepper
17 - 2 tablespoons olive oil

→ Garnishes

18 - Chopped fresh cilantro
19 - Lime wedges
20 - Sliced avocado

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrot, celery, and bell pepper. Sauté for 5 minutes until vegetables soften.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in diced sweet potatoes, ground cumin, smoked paprika, ground coriander, cayenne pepper, and bay leaf. Cook for 2 minutes, stirring frequently.
04 - Pour in vegetable broth and diced tomatoes with juice. Bring mixture to a boil.
05 - Reduce heat to a simmer, cover pot, and cook for 15 minutes until sweet potatoes are tender.
06 - Add drained black beans, salt, and black pepper. Simmer uncovered for 5 to 10 minutes to allow flavors to meld.
07 - Remove bay leaf. For a creamier consistency, use an immersion blender to partially blend the soup, leaving some chunks intact.
08 - Taste and adjust seasonings as needed. Serve hot, garnished with fresh cilantro, lime wedges, or sliced avocado.

# Expert Tips:

01 -
  • It fills you up without weighing you down, the kind of meal that feels nourishing rather than heavy.
  • Most of the work happens while the pot simmers away, leaving you free to do something else for thirty minutes.
  • The flavor improves over time, so leftovers taste even better the next day.
02 -
  • Drain and rinse your canned beans thoroughly; it reduces the sodium content noticeably and prevents the soup from tasting canned.
  • Don't skip the sautéing step—rushing this makes the soup taste flat, but taking those five minutes builds layers of flavor you can't replicate any other way.
03 -
  • Prep your vegetables the night before if you're short on time; knowing everything is ready makes the actual cooking feel effortless.
  • Save the space in your spice cabinet for smoked paprika specifically—it's a secret weapon that transforms ordinary soups into something memorable.
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