Black Bean and Sweet Potato Soup
Warm, hearty, and packed with nourishing ingredients, this Black Bean and Sweet Potato Soup is a satisfying blend of rich flavors and vibrant textures. Perfect for a cozy weeknight dinner, this one-pot recipe combines velvety sweet potatoes, protein-packed black beans, and fire-roasted tomatoes, all simmered in a fragrant, spiced vegetable broth with hints of cumin, smoked paprika, and a touch of optional cayenne for heat. A squeeze of fresh lime juice adds a zesty finish, while an optional garnish of cilantro brings a fresh pop of color and flavor. Ready in just 45 minutes, this naturally vegan, gluten-free soup strikes the perfect balance between comfort food and wholesome eating. Serve it with crusty bread or tortilla chips for an incredibly satisfying meal the whole family will love! Ideal for meal prep or batch cooking, it reheats beautifully, making it a soup you'll return to again and again.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium sweet potatoes, peeled and cubed
- 1 large carrot, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground coriander
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional)
- 6 cups vegetable broth
- 3 cups cooked black beans, drained and rinsed
- 1 14-ounce can fire-roasted tomatoes, diced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons fresh cilantro, chopped (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3–4 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the cubed sweet potatoes and diced carrot to the pot. Stir to combine with the onions and garlic.
Sprinkle in the ground cumin, smoked paprika, ground coriander, dried oregano, and cayenne pepper (if using). Stir well to evenly coat the vegetables with the spices, and cook for 1 minute to toast the spices.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to a simmer and cook for 10–15 minutes, until the sweet potatoes are tender when pierced with a fork.
Stir in the cooked black beans and fire-roasted tomatoes (with their juices). Allow the soup to simmer for another 5–7 minutes, until the flavors meld together.
Season the soup with salt and black pepper, adjusting to taste.
Use an immersion blender to partially puree the soup to your desired consistency, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, puree, and return it to the pot.
Stir in the freshly squeezed lime juice just before serving for a bright, tangy finish.
Serve hot, garnished with chopped fresh cilantro, if desired.
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1595 mg | 69% | |
| Total Carbohydrate | 82.8 g | 30% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 14.2 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1768 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
