If you’re looking for a cozy, hearty bowl of comfort that won’t weigh you down, then you absolutely must try this Sweet Potato Black Bean Soup Recipe. I love this soup because it’s packed with warm spices, earthy black beans, and that natural sweetness from the potatoes—perfect for any day you want a simple yet satisfying meal. Stick around, and I’ll walk you through every little detail so you can nail it every time!
Why You’ll Love This Recipe
- Comfort in a Bowl: The combination of sweet potatoes and black beans makes this soup filling without being heavy.
- Easy to Make: Minimal chopping and straightforward simmering get dinner on the table fast.
- Flavor Balance: Smoky chipotle and fresh lime juice make every bite pop.
- Versatile and Healthy: Vegan, gluten-free, and packed with nutrients — it’s a crowd-pleaser for any diet.
Ingredients You’ll Need
This Sweet Potato Black Bean Soup Recipe relies on pantry staples with a few fresh ingredients to create a wonderful depth of flavor. I always recommend using fresh produce when you can, especially the onions and sweet potatoes for the best taste and texture.
- Olive oil: Helps develop the flavors during the sauté and keeps ingredients from sticking.
- Onion: Adds a natural sweetness and base depth to the soup.
- Garlic: Just a little punch of savory aroma that wakes up the whole dish.
- Celery: Provides a subtle crunch and balances the sweetness of the potatoes.
- Carrot: Sweet, earthy undertone and a bit of texture.
- Black beans: Packed with protein and fiber, giving the soup heartiness.
- Vegetable stock: I always go for low sodium so I can control the saltiness better.
- Lime juice: Adds brightness and cuts through the richness.
- Orange-fleshed sweet potatoes: These are key for natural sweetness and creaminess when cooked.
- Frozen corn: A sweet pop of texture, easy to keep on hand.
- Chipotle pepper in adobo sauce: Smoky, spicy, and full of character—just what this soup needs!
- Cumin: Earthy warmth that pairs beautifully with the chipotle.
- Salt and black pepper: To season and enhance all the other flavors.
- Fresh cilantro: For garnish, giving it that fresh, herbal finish.
Variations
This Sweet Potato Black Bean Soup Recipe is such a great canvas that I love to tweak it depending on the season or who I’m cooking for. You’ll enjoy making it your own!
- Milder version: I once made this for a friend who’s sensitive to spice—I left out the chipotle seeds and used just a bit of the adobo sauce, resulting in a smoky, delicious soup without the heat.
- Chunkier soup: If you like more texture, reserve some sweet potato cubes and black beans before blending and stir them back in.
- Spicy upgrade: When I want to turn up the heat, I’ll add an extra chipotle pepper or a pinch of smoked paprika.
- Protein boost: Adding a splash of cooked quinoa or shredded chicken works great too, especially when you want a heartier meal.
How to Make Sweet Potato Black Bean Soup Recipe
Step 1: Sauté Your Aromatics to Build Flavor
Start by heating olive oil in a large pot over medium heat. Toss in diced onion, minced garlic, celery, and carrots. Turn the heat down to medium-low and gently cook for about 5 minutes until veggies soften and become fragrant. This step lays the flavor foundation, so don’t rush it! Stir occasionally, and if you notice anything sticking, add a splash of water rather than extra oil.
Step 2: Add the Sweet Potatoes and Black Beans
Once your veggie mix looks tender, add in the peeled, cubed sweet potatoes and drained black beans. Pour in the vegetable stock, then add your chipotle pepper (remember to seed it if you want to lighten the heat), adobo sauce, cumin, salt, and pepper. Give everything a good stir to combine the layers of flavor.
Step 3: Simmer Until Sweet Potatoes Are Tender
Bring the soup to a gentle simmer. Cover it loosely and let it bubble away for about 15 minutes, or until the sweet potatoes are tender when pierced with a fork. This is where those beautiful natural flavors truly meld and the soup thickens slightly. Don’t forget to taste and adjust salt or spice levels near the end!
Step 4: Stir in Corn and Lime Juice, Then Garnish
Add the frozen corn during the last few minutes of cooking just to thaw it through and keep its sweetness bright. Finish by stirring in the fresh lime juice to cut through the richness and add a zing of freshness. Ladle the soup into bowls, sprinkle chopped cilantro on top, and serve with lime wedges on the side. Trust me, that finishing touch makes all the difference!
Pro Tips for Making Sweet Potato Black Bean Soup Recipe
- Use a Mini Chopper: When prepping, I found that my mini chopper saves loads of time chopping onion, celery, and carrot evenly.
- Control the Heat: Always taste the soup after adding chipotle and adobo sauce, so you can adjust the spice to suit your family’s preferences.
- Choose Your Stock Wisely: Low sodium vegetable stock is my go-to because it lets me control saltiness better.
- Don’t Overcook the Sweet Potatoes: Keep an eye on tenderness; too much simmering and they’ll mush too much, changing texture.
How to Serve Sweet Potato Black Bean Soup Recipe
Garnishes
I’m all about fresh cilantro because it brightens every spoonful. Lime wedges are essential, too—I always recommend squeezing fresh lime juice just before eating to lift all those deep flavors. Sometimes, I add a dollop of plain Greek yogurt or a sprinkle of feta for creaminess.
Side Dishes
Crusty bread or warm corn tortillas are my favorite accompaniments for dipping into this soup. On cooler days, a simple green salad with a citrusy dressing adds a perfect, fresh contrast.
Creative Ways to Present
For a dinner party, I like serving this soup in mini pumpkin bowls or hollowed-out sweet potatoes for a fun, festive look. Topping with toasted pepitas or pumpkin seeds adds a lovely crunch and looks beautiful on the table.
Make Ahead and Storage
Storing Leftovers
Leftover soup goes straight into an airtight container in the fridge, where it keeps for up to 4 days — perfect for quick lunches or a light dinner. I always find the flavors deepen overnight, so leftovers taste even better!
Freezing
This Sweet Potato Black Bean Soup Recipe freezes wonderfully. I cool the soup completely, portion it into freezer-friendly containers or bags, and freeze for up to three months. It’s a lifesaver for busy weeks when cooking isn’t on the menu.
Reheating
When reheating, I gently warm the soup on the stove over low heat, stirring occasionally. You can also microwave it, but low and slow stovetop reheating helps keep the texture just right. If the soup has thickened up too much, add a splash of water or broth to loosen it back up.
FAQs
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Can I make this Sweet Potato Black Bean Soup Recipe in a slow cooker?
Absolutely! After sautéing the aromatics on the stove, transfer everything to your slow cooker and cook on low for about 6 hours or high for 3 hours until the sweet potatoes are tender. Add the corn and lime juice during the last 15 minutes.
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Is this soup gluten-free?
Yes, it’s naturally gluten-free as long as you use gluten-free vegetable stock. It’s a wonderful option for those with gluten sensitivities.
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Can I substitute canned black beans with dried beans?
You can! Just soak and cook your dried black beans until tender before adding them to the soup. Using canned black beans saves time, but dried beans offer a great flavor and texture if you plan ahead.
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What if I don’t have chipotle peppers?
If you can’t find chipotle peppers in adobo sauce, smoked paprika or a dash of cayenne pepper with a little tomato paste can mimic that smoky heat reasonably well.
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Can I make this soup creamy?
Definitely! Use an immersion blender to puree part—or all—of the soup after it’s cooked to achieve a creamy consistency without adding dairy. I often do this and love how it feels like a rich, velvety treat.
Final Thoughts
This Sweet Potato Black Bean Soup Recipe has become one of those dishes I turn to when I want something nourishing but uncomplicated. It’s like a warm hug on a plate that feels fancy without the fuss. I’m confident you’ll love how approachable yet delicious it is—so go ahead and give it a try, and soon it might just be your family’s new favorite soup too!
Print
Sweet Potato Black Bean Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
A flavorful and hearty Sweet Potato Black Bean Soup that combines tender sweet potatoes, black beans, and smoky chipotle peppers in a comforting vegetable broth. This easy-to-make soup is perfect for a nutritious lunch or dinner, garnished with fresh cilantro and served with lime wedges for a refreshing zest.
Ingredients
Soup Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 clove garlic, minced
- 2 ribs celery, diced
- 1 carrot, peeled and diced
- 1 can black beans (15 ounces), drained
- 4 cups low sodium vegetable stock
- Juice of one lime
- 2 orange-fleshed sweet potatoes, peeled and cut into cubes (about 4 cups)
- 1 cup frozen corn
- 1 chipotle pepper, seeded and diced
- 2 tablespoons adobo sauce
- 1 teaspoon cumin
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
Garnish
- 4 tablespoons chopped fresh cilantro
Instructions
- Heat the oil and sauté aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, diced carrots, and celery. Reduce the heat to medium-low and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
- Add remaining ingredients: To the pot, add the drained black beans, vegetable stock, lime juice, cubed sweet potatoes, frozen corn, diced chipotle pepper, adobo sauce, cumin, salt, and black pepper. Stir well to combine all the ingredients.
- Simmer the soup: Bring the mixture to a gentle simmer and cook uncovered for about 15 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Garnish and serve: Remove the soup from heat. Ladle into bowls and garnish with fresh chopped cilantro. Serve with additional lime wedges if desired for extra zing.
Notes
- Chopping vegetables can be streamlined using a food processor or mini chopper, which also can double as an immersion blender for creamy soup variations.
- Use low sodium or no salt vegetable broth and adjust salt according to your taste.
- Chipotle pepper provides a smoky heat. Seed removal reduces spiciness; add more chipotle peppers for extra heat but taste as you go.
- Extra chipotle peppers and adobo sauce can be stored in an airtight container in the refrigerator for up to 7 days or frozen for up to 6 months.
- Store leftover soup in an airtight container in the fridge for up to 4 days.
- To freeze soup, cool completely, portion into freezer-safe bags or containers, and freeze for up to 3 months. Thaw overnight and reheat gently on the stove or microwave.
Nutrition
- Serving Size: 1 cup (about 245 grams)
- Calories: 180
- Sugar: 6 grams
- Sodium: 300 mg
- Fat: 5 grams
- Saturated Fat: 0.7 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 32 grams
- Fiber: 7 grams
- Protein: 6 grams
- Cholesterol: 0 mg
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