Sweet Potato Black Bean Soup

This hearty and vibrant sweet potato and black bean soup combines soothing warmth with fresh, zesty brightness. It’s a wonderful dish to enjoy any time of year but especially comforting on cooler days. Rich with spices like cumin and paprika and brightened by lime juice, this soup satisfies the soul and keeps things healthy and veganfriendly.

I first made this soup during a chilly weekend when fresh vegetables were limited and it quickly became a regular request in my house because of its rich flavors balanced with brightness from the lime

Ingredients

• Sweet potatoes: peeled and cut into ¾ inch cubes bring natural sweetness and body to the soup choose firm potatoes without sprouts
• Onion: chopped to lay the savory flavor foundation yellow onions work best for their balance of sweetness and pungency
• Fresh ginger: finely chopped for a warm citrusy punch that complements the spices
• Garlic: freshly minced adds depth and aromatic richness
• Olive oil: to sauté and blend the flavors smoothly extra virgin varieties offer the best taste and health benefits
• Paprika: imparts a smoky vibrant flavor Spanish smoked paprika is a great choice if available
• Cumin: warms the soup with earthy undertones purchase whole cumin seeds and lightly toast before grinding if you have time
• Kosher salt: for seasoning its coarse grain helps control saltiness more precisely
• Canned black beans: undrained provide protein and texture along with convenience
• Fire roasted tomatoes: also undrained bring a subtle smoky acidity to balance the sweetness
• Vegetable or other broth: adds body and adjusts thickness for the perfect soup consistency
• Fresh lime juice: squeezed at the end lifts flavors and adds brightness

Instructions

Prep the produce:

Peel and cut the sweet potatoes into ¾ inch cubes. Chop the onion finely. Peel and mince the garlic and ginger carefully to release their fullest flavors and aromas

Sauté the aromatics:

Heat olive oil in a large heavy pot or Dutch oven over medium high heat. Add the chopped onion and cook while stirring frequently for about 2 minutes until just beginning to soften and become translucent

Add spices and flavorings:

Incorporate paprika, cumin, kosher salt, ginger, and garlic into the pot. Continue cooking and stirring for another 2 minutes until the onions are translucent and the spices become fragrant. Lower the heat if spices start to burn for best flavor extraction

Combine main ingredients:

Pour in 2 cups of broth or stock then add the cubed sweet potatoes, canned black beans including their liquid, and fire roasted tomatoes with their liquid. Stir everything together to combine the flavors well

Simmer the soup:

Increase the heat to bring the soup to a boil, then reduce the heat to maintain a gentle boil. Let it cook for 12 to 15 minutes, stirring occasionally. After stirring, press down the sweet potatoes with a wooden spoon so they stay covered by the liquid. Add up to one more cup of broth if the soup seems too thick or if the liquid is getting absorbed too quickly

Finish and season:

Turn off the heat and squeeze about half a lime into the soup. Taste and adjust seasoning with more salt or lime juice as preferred for balanced flavor

Serve:

Serve immediately with extra lime wedges if desired for a fresh bright garnish

Sweet potatoes are my favorite for soups because they add natural sweetness that balances the smoky and spicy elements perfectly. They remind me of cozy family dinners where this soup always felt like a warm hug in a bowl

Storage Tips

Store leftover soup in airtight containers in the refrigerator for up to 4 days. For longer storage, portion into freezer safe containers and freeze for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to loosen thickness

Ingredient Substitutions

If you dont have fire roasted tomatoes regular canned diced tomatoes work fine but the smoky flavor will be less pronounced. Swap black beans for kidney beans or pinto beans for a different texture and taste. Use regular table salt if kosher salt is unavailable, reduce amount slightly to avoid oversalting

Serving Suggestions

Serve with warm crusty bread or a side of steamed rice for a fuller meal. A dollop of vegan sour cream or plain yogurt on top adds creaminess that pairs nicely with the spices. Garnish with chopped fresh cilantro or scallions to brighten the presentation and flavor

This sweet potato and black bean soup is easy to make and freezes well. Serve warm with a squeeze of lime and your favorite garnishes for a comforting, flavorful meal.

Your Recipe Questions Answered

→ Can I use dried black beans instead of canned?

Yes, but soak and cook dried black beans until tender before adding to the soup to ensure proper texture and flavor.

→ What broth options work best here?

Vegetable broth suits the vegan profile perfectly, but chicken or beef broth can add additional depth if not avoiding animal products.

→ How can I adjust the spice level?

Modify paprika and cumin quantities or add a pinch of chili powder for more heat. Fresh lime juice also balances spices nicely.

→ Is it possible to make this soup thicker?

Yes, partially mash some cooked sweet potatoes to thicken or reduce broth quantity while cooking for a heartier consistency.

→ What are good garnishes for this soup?

Fresh lime wedges, chopped cilantro, or a drizzle of olive oil complement the vibrant flavors and enhance presentation.

→ Can I prepare this soup in advance?

Absolutely, flavors deepen when stored overnight. Keep refrigerated in a sealed container for up to 3-4 days and reheat gently.