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Sweet Potato Black Bean Soup Recipe

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4 from 9 reviews

This Sweet Potato Black Bean Soup is a hearty, flavorful, and nutritious dish combining creamy sweet potatoes, protein-packed black beans, and smoky fire-roasted tomatoes. Spiced with paprika, cumin, garlic, and ginger, it offers a comforting meal perfect for any season. This easy one-pot soup is ready in under an hour and is ideal for a wholesome lunch or dinner.

Ingredients

Vegetables and Aromatics

  • 1 1/2 pounds (680 g) sweet potatoes, peeled and cut into 3/4 inch (19 mm) cubes (about 4 1/2 cups)
  • 1 large (or 2 small) onion, chopped
  • 1 tablespoon finely chopped ginger
  • 3 cloves garlic, finely chopped

Spices and Oil

  • 2 tablespoons (30 ml) olive oil (or your preferred cooking oil)
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 1/2 teaspoons kosher salt, or to taste

Canned Goods

  • One 15 ounce (425 g) can black beans, undrained
  • One 14.5 ounce (411 g) can fire roasted tomatoes, undrained

Liquids and Garnish

  • 2 – 3 cups (473 – 710 ml) stock/broth, any type (for vegan soup, use vegetable broth)
  • 1/2 – 1 lime (for juice and garnish)

Instructions

  1. Prep the Produce: Peel and cut the sweet potatoes into 3/4 inch (1.9 cm) cubes. Chop the onion finely. Peel and finely chop the garlic and ginger.
  2. Sauté Aromatics: Heat the oil in a Dutch oven or large soup pot over medium-high heat. Add the chopped onion and cook, stirring frequently, for about 2 minutes until softened.
  3. Add Spices: Stir in paprika, cumin, salt, ginger, and garlic. Continue to cook for another 2 minutes, stirring frequently, until the onion is translucent and spices become fragrant. Lower the heat if needed to avoid burning.
  4. Add Main Ingredients and Broth: Pour in 2 cups of broth/stock, then add the cubed sweet potatoes, the entire can of black beans (with liquid), and fire-roasted tomatoes (with liquid). Stir well to combine.
  5. Simmer the Soup: Increase heat to high to bring the soup to a boil. Once boiling, reduce heat to maintain a gentle boil. Cook until sweet potatoes are tender, about 12 to 15 minutes, stirring occasionally. After stirring, press down the sweet potatoes with a wooden spoon to keep them submerged in the liquid. If the soup thickens too much, add up to an additional cup of broth to adjust consistency.
  6. Finish and Season: Turn off the heat and squeeze the juice of 1/2 lime into the soup. Stir and taste, then adjust seasoning with more salt and/or lime juice if desired.
  7. Serve: Ladle soup into bowls and garnish with additional lime wedges if preferred. Serve immediately for best flavor.

Notes

  • Adjust salt according to your dietary needs or broth saltiness.
  • Use vegetable broth to keep the soup vegan.
  • If you prefer a creamier texture, you can blend a portion of the soup before serving.
  • Add fresh cilantro or a dollop of yogurt for extra flavor and creaminess.

Find it online: https://yumntasty.com/sweet-potato-black-bean-soup-recipe/