Black Bean Soup with Sweet Potatoes
Warm, hearty, and packed with wholesome ingredients, this Black Bean Soup with Sweet Potatoes is the perfect blend of earthy comfort and zesty freshness. Featuring tender sweet potatoes, protein-rich black beans, and a fragrant medley of cumin, smoked paprika, and oregano, this vegan soup delivers bold, satisfying flavors in every bite. A splash of fresh lime juice brightens the dish, while optional garnishes like creamy avocado and vibrant cilantro elevate both taste and presentation. With simple steps and a quick 45-minute preparation time, this gluten-free recipe is ideal for busy weeknights or meal prep. Serve it with crusty bread or a side salad for a nourishing meal the whole family will love. Perfect for anyone searching for healthy black bean soup recipes or ways to cook with sweet potatoes!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 medium, peeled and diced sweet potatoes
- 3 cups, cooked (or 2 cans, drained and rinsed) black beans
- 4 cups vegetable broth
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 1 juiced lime
- 2 tablespoons, chopped fresh cilantro (optional, for garnish)
- 1 sliced avocado (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the diced sweet potatoes to the pot, stirring to coat them with the oil and onion mixture.
Pour in the vegetable broth and bring the mixture to a boil.
Lower the heat to a simmer and cook for 10-12 minutes, or until the sweet potatoes are tender.
Add the cooked black beans, ground cumin, smoked paprika, dried oregano, salt, and black pepper to the pot. Stir well to combine.
Simmer the soup for another 10 minutes to allow the flavors to meld.
Using an immersion blender, blend the soup slightly to thicken it (leave some chunks for texture). Alternatively, transfer about 1/3 of the soup to a blender, puree, and return it to the pot.
Taste the soup and adjust seasonings as needed.
Stir in the fresh lime juice right before serving.
Ladle the soup into bowls and garnish with chopped cilantro and sliced avocado, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
1462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6460 mg | 281% | |
| Total Carbohydrate | 216.2 g | 79% | |
| Dietary Fiber | 57.2 g | 204% | |
| Total Sugars | 35.8 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 550 mg | 42% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2259 mg | 48% | |
*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.
