If you’re on the lookout for a cozy, nourishing, and delicious meal that’s packed with flavor, look no further than this Black Bean and Sweet Potato Soup. This dish is a perfect blend of earthy beans, naturally sweet potatoes, and a variety of spices that will make your taste buds dance. Plus, it’s a one-pot wonder, making cleanup easy while giving you all the health benefits you need.
Whether you’re a seasoned cook or a beginner, this recipe is straightforward and versatile. It’s a great option for a weeknight dinner, a meal prep for the week, or even as a heartwarming dish for a gathering. The black beans provide a hearty, protein-rich base, while the sweet potatoes offer a rich, slightly sweet flavor that balances out the spiciness of the seasonings. Plus, it’s plant-based, gluten-free, and can easily be customized to fit your preferences.
So, let’s dive in and explore everything you need to know to make this flavorful soup!
Black Bean And Sweet Potato Soup Recipe
This simple yet satisfying soup is a great way to enjoy a variety of textures and flavors in a single bowl. It’s like comfort food meets nutrition – a dish that’s good for the soul and body. The recipe doesn’t require fancy ingredients, but with the right seasoning and a bit of patience, it can be an absolute game-changer.
Ingredients Needed
Here’s what you’ll need to make this hearty soup:
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1 Tablespoon Olive Oil
A heart-healthy oil to sauté the vegetables and spices.
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1 medium onion (diced)
The aromatic base of the soup, providing sweetness and depth of flavor.
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2 cloves garlic (minced)
A must for that savory aroma and punch of flavor.
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2 medium sweet potatoes (peeled and diced)
These are the star of the show – they provide the perfect balance of sweetness and creaminess when cooked.
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1 can (15 oz) black beans (drained and rinsed)
Black beans give the soup its rich, hearty texture and are packed with protein and fiber.
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1 can (14.5 oz) diced tomatoes (with juices)
Tomatoes provide acidity and juiciness, helping to create a nice broth.
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4 cups vegetable broth (or chicken broth for non-vegetarians)
The base of the soup that gives it that comforting, soupy texture.
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1 Teaspoon Ground Cumin
A spice that adds a warm, earthy flavor – perfect for savory dishes like this.
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1 Teaspoon Smoked Paprika
This gives the soup a smoky depth that balances the sweetness of the potatoes.
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½ Teaspoon Chili Powder
A subtle heat that’s not overwhelming but adds some kick to the soup.
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1 Bay Leaf
Bay leaves add a subtle herbal flavor that infuses the broth.
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Salt and pepper (to taste)
Essential for seasoning, bringing out the flavors of the other ingredients.
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Juice Of 1 Lime
A fresh burst of acidity to brighten up the entire dish.
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Fresh cilantro (optional, for garnish)
A finishing touch that adds a refreshing note and a burst of color.
Cooking Instructions
Making this soup is an absolute breeze! Here’s a step-by-step breakdown:
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Prep The Ingredients
Start by peeling and dicing the sweet potatoes into bite-sized cubes. Mince the garlic and dice the onion. This will save you time while cooking.
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Sauté The Vegetables
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened and translucent. Add the garlic and sauté for another 1-2 minutes, making sure not to burn the garlic.
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Add The Sweet Potatoes
Toss the diced sweet potatoes into the pot and stir well to coat them with the oil and onions. Let them sauté for about 5 minutes to start softening them up.
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Spice It Up
Sprinkle in the cumin, smoked paprika, and chili powder. Stir the spices into the vegetables, letting them toast for a minute or two. This will release the oils in the spices and deepen their flavor.
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Add The Broth And Tomatoes
Pour in the vegetable broth, diced tomatoes with their juices, and add the bay leaf. Stir everything together, bringing it to a gentle simmer.
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Simmer And Cook
Let the soup simmer for about 20-25 minutes, or until the sweet potatoes are tender when pierced with a fork. You want the sweet potatoes to be soft, but not mushy.
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Add The Beans
Stir in the black beans and let the soup simmer for another 5-10 minutes to heat through.
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Season And Finish
Remove the bay leaf. Add salt and pepper to taste. Squeeze in the lime juice for a burst of acidity, and stir in fresh cilantro if you like.
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Serve And Enjoy
Ladle the soup into bowls and serve hot. This soup pairs wonderfully with a slice of crusty bread or a side salad.
Ingredient Insights
- Sweet Potatoes: These not only add sweetness but also provide a hefty dose of vitamins A and C, along with fiber. Their natural starch makes the soup rich and comforting.
- Black Beans: Packed with protein and fiber, black beans help make this soup filling and satisfying, while offering a creamy texture when cooked. They are also rich in antioxidants, supporting heart health.
- Spices: Cumin, smoked paprika, and chili powder give this soup its distinct warmth and depth. Cumin is earthy and slightly nutty, while smoked paprika imparts a mild smokiness, and chili powder adds a little heat.
- Lime: The lime juice adds a fresh zing to the soup, balancing out the sweetness of the potatoes and the richness of the black beans.
Expert Tips
- For a Creamier Soup: If you prefer a creamier texture, use an immersion blender to blend part of the soup once the sweet potatoes are soft. This will make the soup velvety smooth without losing the chunky texture entirely.
- Add More Heat: If you love spice, consider adding a diced jalapeño or a pinch of red pepper flakes along with the chili powder. It’ll add a nice kick to the soup.
- Make it Smokier: To ramp up the smoky flavor, you can add a couple of drops of liquid smoke or use chipotle chili powder instead of regular chili powder.
- Meal Prep: This soup stores well in the fridge for 3-4 days, so make a big batch for easy lunches or dinners throughout the week. You can also freeze it for up to 3 months.
Recipe Variations
- Add Protein: Want to make it more filling? Add cooked chicken, turkey, or even sausage. They pair nicely with the flavors of the soup.
- Add More Vegetables: Throw in some kale, spinach, or zucchini for extra nutrients and color.
- Use Other Beans: If you don’t have black beans on hand, kidney beans, pinto beans, or even chickpeas will work in this soup.
- Make it Spicy Vegan: For a more heat-forward version, you could add a dollop of spicy hot sauce or toss in diced poblano peppers.
Final Words
This Black Bean and Sweet Potato Soup is one of those comforting meals that you can rely on again and again. The balance of textures – the creamy beans and soft sweet potatoes – combined with the smoky, spicy seasonings make it a flavor-packed meal that’s satisfying and nutritious. It’s not just a soup; it’s an experience – warming, soul-soothing, and filling.
It’s also a recipe you can make your own by tweaking the spices or adding your favorite ingredients. And let’s not forget, it’s a great option for meal prepping, so you’ll have delicious leftovers waiting for you.