Black bean and sweet potato soup is a delicious, heartwarming vegan soup that can be enjoyed year-round. The combination of black beans, sweet potatoes, bell peppers and corn creates a hearty dish that will satisfy even the most ravenous appetite. Black bean and sweet potato soup is a great way to get more vegetables into your diet. It’s easy to make too, so you’ll have no excuse not to whip up a potful!
This recipe is simple to prepare and only takes about 20 minutes from start to finish. It’s also very versatile — feel free to add more or less of any ingredient based on your personal preference for heat, saltiness or sweetness. If you’re looking for an easy meal that will stick with you on any cold winter night, this soup is ideal! You can serve it as an appetizer or main course; just pair it with some crusty bread or rice for a complete meal.
To add even more flavor to this soup, I like to garnish it with fresh cilantro leaves, sliced avocado and crumbled feta cheese. You can also top it with a dollop of sour cream or Greek yogurt for a thicker soup with another layer of creaminess. Sweet Potato and Black Bean Soup tastes best when eaten fresh from the stovetop. However, if you want leftovers for lunch or dinner tomorrow, just let your soup cool completely before storing it in an airtight container in your refrigerator for up to three days (or freeze for up to three months). I like to serve this soup with some breadsticks or fresh bread slices to dip into the soup. This soup is great as part of your meal plan when you’re trying to lose weight or maintain your weight, because it’s low in calories (per serving) but still packed with nutrients!
Nutrition Facts
This is a delicious, hearty and nutritious recipe. It’s very easy to make and the simple ingredients can be found in any supermarket. It’s also vegan, gluten-free and dairy-free. The black beans add lots of protein and fiber, while sweet potatoes are rich in beta-carotene, potassium, vitamin B6 and iron.
Sweet potato black bean soup has a nice creamy texture without any cream or milk added which makes it a great recipe for vegans. There is also the option for using an immersion blender to thicken it up a bit. You can also make it with chicken stock if you prefer a non-vegan version.
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small red onion, diced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- Sea salt and black pepper, to taste
- ½ teaspoon crushed red pepper flakes (cayenne pepper or chipotle peppers)
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- ½ teaspoon dried oregano
- 2 large sweet potatoes, peeled and cubed
- 3 tablespoons tomato paste
- 2 15-oz. can of black beans, rinsed and drained
- 3 cups vegetable broth
- 1 cup frozen corn
- ¼ cup fresh cilantro, chopped
- 2 tablespoons fresh lemon juice or lime juice
Equipment
- Large pot
- Cutting board and sharp knife
Instructions
- Heat olive oil in a large soup pot over medium heat and add chopped onion and bell peppers. Season with salt and black pepper, to taste. Cook, stirring occasionally, until the veggies become soft and fragrant, around 4-5 minutes.
- Add crushed red pepper, cumin, chili powder, and dried oregano. Cook, stirring occasionally, until the spices become fragrant, approximately 1-2 minutes.
- Add sweet potatoes, tomato paste, and black beans. Season with additional salt and black pepper, if desired, and stir soup to combine. Add vegetable stock and increase to medium-high heat. Bring to a boil, then immediately reduce to a gentle boil at medium-low heat. Cover and simmer for 15-20 minutes or until the sweet potatoes are fork tender.
- Stir in the corn, cilantro and fresh lemon juice. Taste and adjust seasonings, as desired, before serving. Enjoy!
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Black Bean and Sweet Potato Soup
Black bean and sweet potato soup is a delicious, heartwarming vegan soup that can be enjoyed year-round. The combination of black beans, sweet potatoes, bell peppers and corn creates a hearty dish that will satisfy even the most ravenous appetite. Black bean and sweet potato soup is a great way to get more vegetables into your diet. It's easy to make too, so you'll have no excuse not to whip up a potful!
This recipe is simple to prepare and only takes about 20 minutes from start to finish. It's also very versatile — feel free to add more or less of any ingredient based on your personal preference for heat, saltiness or sweetness. If you're looking for an easy meal that will stick with you on any cold winter night, this soup is ideal! You can serve it as an appetizer or main course; just pair it with some crusty bread or rice for a complete meal.
To add even more flavor to this soup, I like to garnish it with fresh cilantro leaves, sliced avocado and crumbled feta cheese. You can also top it with a dollop of sour cream or Greek yogurt for a thicker soup with another layer of creaminess. Sweet Potato and Black Bean Soup tastes best when eaten fresh from the stovetop. However, if you want leftovers for lunch or dinner tomorrow, just let your soup cool completely before storing it in an airtight container in your refrigerator for up to three days (or freeze for up to three months). I like to serve this soup with some breadsticks or fresh bread slices to dip into the soup. This soup is great as part of your meal plan when you're trying to lose weight or maintain your weight, because it's low in calories (per serving) but still packed with nutrients!
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small red onion, diced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- Sea salt and black pepper, to taste
- ½ teaspoon crushed red pepper flakes (cayenne pepper or chipotle peppers)
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- ½ teaspoon dried oregano
- 2 large sweet potatoes, peeled and cubed
- 3 tablespoons tomato paste
- 2 15-oz. can of black beans, rinsed and drained
- 3 cups vegetable broth
- 1 cup frozen corn
- ¼ cup fresh cilantro, chopped
- 2 tablespoons fresh lemon juice or lime juice
Instructions
- Heat olive oil in a large soup pot over medium heat and add chopped onion and bell peppers. Season with salt and black pepper, to taste. Cook, stirring occasionally, until the veggies become soft and fragrant, around 4-5 minutes.
- Add crushed red pepper, cumin, chili powder, and dried oregano. Cook, stirring occasionally, until the spices become fragrant, approximately 1-2 minutes.
- Add sweet potatoes, tomato paste, and black beans. Season with additional salt and black pepper, if desired, and stir soup to combine. Add vegetable stock and increase to medium-high heat. Bring to a boil, then immediately reduce to a gentle boil at medium-low heat. Cover and simmer for 15-20 minutes or until the sweet potatoes are fork tender.
- Stir in the corn, cilantro and fresh lemon juice. Taste and adjust seasonings, as desired, before serving. Enjoy!