Sweet Potato Black Bean Soup

This Sweet Potato and Black Bean Soup is a hearty, fiber-rich dish that brings warmth and nutrition to your table. Featuring creamy sweet potatoes and protein-packed black beans, this soup is simmered with a blend of aromatic spices to create a comforting, gut-friendly meal that satisfies with every spoonful.

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Whether you are looking for a healthy lunch or a cozy dinner, this recipe combines the natural sweetness of potatoes with the earthy texture of beans for a perfectly balanced flavor profile.

Ingredients

• 2 medium sweet potatoes, peeled and diced (about 500 g)
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 stalk celery, diced
• 1 red bell pepper, diced
• 2 cans (400 g each) black beans, drained and rinsed
• 1 liter (4 cups) vegetable broth
• 400 g (1 can) diced tomatoes, with juice
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional)
• 1 bay leaf
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper
• Optional Garnishes: Fresh cilantro, lime wedges, sliced avocado

Instructions

Step 1: Sauté Vegetables

Heat 2 tbsp olive oil in a large pot over medium heat. Add onion, carrot, celery, and bell pepper. Sauté for 5 minutes until softened.

Step 2: Add Garlic

Add garlic and cook for 1 minute until fragrant.

Step 3: Seasoning

Stir in sweet potatoes, cumin, smoked paprika, coriander, cayenne, and bay leaf. Cook for 2 minutes, stirring often.

Step 4: Simmer

Pour in the vegetable broth and diced tomatoes with juice. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes, or until sweet potatoes are tender.

Step 5: Add Beans

Add black beans, salt, and black pepper. Simmer uncovered for 5–10 minutes to blend flavors.

Step 6: Finishing

Remove bay leaf. For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks. Adjust seasoning and serve hot.

Zusatztipps für die Zubereitung

For the best results, ensure your sweet potatoes are diced into uniform pieces so they cook evenly. Using a high-quality vegetable broth will enhance the depth of the aromatic spices like cumin and smoked paprika.

Varianten und Anpassungen

For a smoky kick, add a pinch of chipotle powder to the spice mix. If black beans are unavailable, kidney beans or pinto beans make excellent substitutes. For those not following a vegan diet, a dollop of Greek yogurt on top adds extra protein and creaminess.

Serviervorschläge

Garnish each bowl with a squeeze of fresh lime, chopped cilantro, and creamy avocado slices. This soup pairs beautifully with crusty bread or crispy tortilla chips for added texture.

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Enjoy this wholesome and flavorful soup as a nutritious addition to your weekly meal rotation. It is as versatile as it is delicious, providing 12g of protein per serving.

Recipe FAQs

→ Can I make this soup in a slow cooker?

Yes. Sauté the vegetables first, then transfer everything to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until sweet potatoes are tender. Add beans during the last 30 minutes.

→ How long does this soup keep in the refrigerator?

Stored in an airtight container, this soup keeps well for 4-5 days. The flavors actually develop and improve overnight. Reheat gently on the stovetet, adding a splash of broth if needed.

→ Can I freeze this soup?

Absolutely. Cool completely before transferring to freezer-safe containers. Leave some headspace for expansion. It freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ How can I make this soup spicier?

Increase the cayenne pepper to 1/2 teaspoon or add chipotle powder as suggested. You could also dice a jalapeño into the vegetable mixture or serve with hot sauce on the side.

→ What other beans work in this soup?

Pinto beans or kidney beans make excellent substitutes. Red lentils also work well and cook faster—add them with the sweet potatoes and simmer until tender. Chickpeas provide a different texture but pair nicely with the spices.

→ Is it necessary to blend the soup?

No, it's entirely optional. Blending creates a creamier texture while leaving chunks adds heartiness. Try blending just half—the best of both worlds with rich body and substantial pieces.