Red Bean Sweet Potato Soup
Warm, comforting, and packed with wholesome flavor, Red Bean Sweet Potato Soup is the perfect balance of hearty and nutritious. This one-pot recipe combines velvety sweet potatoes, tender red beans, and aromatic spices like cumin and cinnamon, creating a subtly spiced, nutrient-rich dish that’s both satisfying and easy to make. Simmered in a base of rich vegetable stock and optionally finished with creamy coconut milk for a luscious touch, this soup is perfect for chilly evenings or meal prepping for the week. The blend of flavors is further enhanced by a garnish of fresh cilantro for a burst of freshness. Naturally vegan and gluten-free, this soup is as versatile as it is delicious, making it a must-try for anyone seeking a cozy, plant-based meal.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 cup red beans (dried)
- 2 medium sweet potatoes
- 1 medium onion
- 2 cloves garlic cloves
- 4 cups vegetable stock
- 1 cup coconut milk (optional)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Rinse the red beans under cold water. Soak them in a bowl of water for at least 6 hours or overnight.
Drain and rinse the soaked beans. Set them aside.
Peel and dice the sweet potatoes into 1-inch cubes. Set aside.
Finely chop the onion and garlic cloves.
In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes, until fragrant and translucent.
Add the soaked red beans, sweet potatoes, and vegetable stock to the pot. Stir to combine.
Season the soup with cumin, cinnamon, salt, and black pepper. Stir well.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 60-75 minutes, until the red beans are tender and the sweet potatoes are soft.
If desired, stir in the coconut milk during the last 10 minutes of cooking for a creamier texture.
Using an immersion blender, partially blend the soup to create a creamy consistency while leaving some chunks intact, or leave it completely chunky if you prefer.
Taste and adjust seasoning as needed.
Serve hot in bowls and garnish with chopped fresh cilantro if desired.
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1104 mg | 48% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 11.0 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1347 mg | 29% | |
*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.
