Black Bean and Sweet Potato Soup Recipe

If you’re looking for a cozy, hearty meal that’s packed with flavor and good-for-you ingredients, then you’re going to absolutely love this Black Bean and Sweet Potato Soup Recipe. I first stumbled upon this combination on a chilly evening when I wanted something satisfying but easy to throw together, and now it’s become a staple in my kitchen. This soup is creamy, slightly spicy, and has that perfect balance of earthiness from the black beans and sweetness from the potatoes. Trust me, once you try it, you’ll be making it again and again!

this Recipe

Ingredients You’ll Need

All the ingredients in this Black Bean and Sweet Potato Soup Recipe are straightforward and wholesome—bringing warmth and depth to every spoonful. When shopping, I recommend choosing fresh cilantro and a roasted red pepper (jarred works wonders here). It’s those little flavor bombs that make the soup sing.

• Olive Oil: A splash to give the veggies that lovely soft sauté and rich base flavor.
• Red Onion: Adds sweetness and depth when softened—don’t skip this step, it’s key for building flavor.
• Garlic: Gives the soup a wonderful aromatic kick—fresh is best, but jarred minced works if you’re in a pinch.
• Sweet Potato: This brings natural sweetness and creaminess as it cooks down.
• Roasted Red Pepper: For smoky-sweet notes, jarred is my go-to for convenience and consistent flavor.
• Vegetable Broth: Using low sodium lets you control the saltiness so your soup isn’t overpowering.
• Water: Balances the thickness and keeps the soup from getting too heavy.
• Black Beans: Protein-packed and filling, rinsed and drained to keep the soup fresh and not too starchy.
• Diced Tomatoes with Green Chiles: Adds a subtle heat and nice tomato tang that lifts the whole soup.
• Chili Powder: Your main spice to bring warmth and complexity.
• Cumin: Earthy and smoky, complements the chili powder beautifully.
• Red Pepper Flakes: Just a dash for a gentle, pleasant heat.
• Cilantro: Fresh and bright, stirred in right before simmering for that pop of herbal freshness.
• Salt and Pepper: To taste—season gradually and adjust at the end.

Variations

One of the reasons I keep coming back to this black bean and sweet potato soup recipe is because it’s so versatile. I encourage you to play around with it—it’s easy to adapt and make your own.

• Veggie Boost: I sometimes toss in chopped kale or spinach during the last 5 minutes for extra greens—totally delicious and nutritious!
• Smokier Flavor: Adding a hint of smoked paprika instead of chili powder gives it a deeper smoky taste that I fell in love with after experimenting.
• Spicy Kick: For those who like heat, try increasing the red pepper flakes or adding a diced jalapeño during the onion sauté step.
• Protein Upgrade: Throw in some cooked quinoa or brown rice right at the end to make it heartier and perfect for meal prep lunches.
• Dairy Twist: Swirl in some sour cream or Greek yogurt when serving for creaminess—my family goes crazy for this addition.

How to Make Black Bean and Sweet Potato Soup Recipe

Step 1: Sauté Your Aromatics to Start

Heat the olive oil over medium heat in a large soup pot. Add the chopped red onion and cook, stirring occasionally, until the onion turns soft and translucent—about 5 minutes. This builds the foundation of flavor. Then toss in the minced garlic and cook for just about 2 minutes until fragrant. Don’t let it burn, or your soup will taste bitter—keep an eye on it and stir often.

Step 2: Add Sweet Potato and Roasted Red Pepper

Now stir in the peeled, chopped sweet potato and your roasted red pepper. Let everything mingle and cook for about 5 minutes to soften the sweet potatoes slightly and release the roasted pepper’s smoky sweetness. This step helps the soup develop a richer flavor and even texture once everything simmers together.

Step 3: Pour in Your Liquids and Beans

Add the vegetable broth, water, rinsed black beans, and the diced tomatoes with green chiles to the pot. Give it all a good stir so all those flavors start combining. This mix is where the soup really starts coming together—rich, vibrant, and filling.

Step 4: Spice It Up and Simmer

Sprinkle in the chili powder, cumin, and red pepper flakes. Toss in most of the chopped cilantro (saving a bit for garnish). Stir everything well, then reduce the heat to medium-low. Let it simmer gently, uncovered, for about 30 minutes or until the sweet potatoes are soft and tender. This slow simmer lets the flavors deepen and the soup thicken naturally. If ever it seems too thick, add a splash more water or broth.

Step 5: Adjust Seasoning and Serve

After simmering, season to taste with salt and pepper—you might be surprised how much this final step brightens and balances the soup. Ladle it into bowls and garnish as you like. I love loading mine with extra cilantro, creamy avocado slices, and a few crunchy tortilla strips. It’s a total crowd-pleaser.

How to Serve Black Bean and Sweet Potato Soup Recipe

Garnishes

I love garnishing this soup with a handful of fresh cilantro, creamy avocado slices, and some crunchy tortilla strips. Sometimes I add a dollop of sour cream or sprinkle on a bit of shredded cheese, which takes it from simple to spectacular. These toppings add texture and creaminess that balance the smoky spice perfectly.

Side Dishes

A warm cornbread or crusty bread pairs beautifully with this soup—great for dipping and soaking up every last bite. I also like serving a simple mixed green salad on the side when I want to add a fresh contrast.

Creative Ways to Present

For a special dinner, I’ve served this soup in meal-sized mason jars with layered toppings on top—guests loved the single-serving presentation. Another fun idea is to float a few crispy homemade tortilla triangles right before serving for that extra crunch.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool completely before transferring leftovers into airtight containers. It keeps well in the fridge for up to 4 days. When I reheat it, I find the flavors are even better the next day—a perfect candidate for meal prep lunches.

Freezing

This soup freezes like a champ! I portion it into freezer-safe containers and freeze for up to 3 months. Just thaw overnight in the fridge before reheating. The sweet potatoes stay tender without getting mushy, which was a pleasant surprise the first time I froze it.

Reheating

To reheat, I warm the soup gently on the stovetop over medium-low heat, stirring occasionally. If it’s too thick, I add a splash of water or broth to loosen it up. Microwaving works too—just cover and heat in short bursts while stirring in between.

FAQs

Final Thoughts

I absolutely love how this Black Bean and Sweet Potato Soup Recipe turns out every time—full of layered flavors with just the right amount of warmth and comfort. When I first made it, I wasn’t expecting my kids to ask for seconds, but they devoured it! It’s one of those recipes that feels like a hug in a bowl and is easy enough to whip up any night of the week. I hope you enjoy making (and eating!) this as much as I do—don’t hesitate to add your own twist and make it truly yours.

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