Two Peas and Their Pod

Black Bean and Sweet Potato Soup Recipe

Black Bean and Sweet Potato Soup Recipe

On Saturday, Josh went snowboarding with his friend. I wasn’t invited, not that I wanted to go, I hate the snow, cold, and scary, steep mountains:) I have tried skiing twice, but I am not a fan. I prefer to stay inside where it is warm. So I spent the day cooking and baking-that is my idea of a good time. I wanted Josh to come home to something hearty and warm, so I made a black bean sweet potato soup.

We love black bean soup at our house. We have a couple favorite recipes, but I wanted to try something new. I had a large sweet potato lying on the counter and decided to throw it into the mix. It turned out to be the shining star in this soup. It gave the soup great color, texture, taste, and added nutrients.

This soup is very filling, but in a “good for you” way. I made a large batch so we could freeze half of it for later. I am glad I did because I am already wanting more:) Josh loved it too, it was the perfect post snowboarding meal.

Also, check out our guest post on how to make yogurt at This Week For Dinner. Thanks Jane-we love your blog! Making your own yogurt is so easy, I promise. Plus, it is so good with homemade granola and you can make this fabulous pink grapefruit yogurt cake. The uses are endless. Enjoy!

Black Bean and Sweet Potato Soup


1 T olive oil
1 red onion, chopped
3 cloves garlic, minced
1 large sweet potato, peeled and chopped
1 roasted red pepper, chopped (you can use jarred)
2 cans low sodium vegetable broth (15 oz. size)
2 cups water
3 cans low sodium black beans, rinsed and drained
3 cans diced tomatoes with green chiles
1 T chili powder
2 teaspoons cumin
Dash of red pepper flakes
1/2 bunch of cilantro, chopped
Salt and pepper, to taste


1. In a large soup pot, heat the olive oil. Add in the onion and cook until tender. Add in the garlic and cook for about 2 minutes.
2. Stir in the sweet potato and roasted red pepper. Cook for 5 minutes.
3. Add in the broth, water, black beans, and tomatoes. Stir well.
4. Add the chili powder, cumin, and red pepper flakes. Stir and toss in the cilantro. Stir again. Let the soup simmer on medium low for 30 minutes, or until the sweet potatoes are soft.
5. Season with salt and pepper and serve hot.

**You can garnish the soup with cilantro, avocado slices, cheese, tortilla strips, and/or sour cream. To freeze-cool completely and put the soup in freezer safe containers. **

If you like this Black Bean and Sweet Potato soup, you might also like:

Black Bean and Sweet Corn Soup with Cilantro and Lime from Two Peas and Their Pod
Black Bean Pumpkin Soup from Smitten Kitchen
Sweet Potato and Peanut Soup from Closet Cooking
Turkey and Sweet Potato Soup with Black Beans and Lime from Kalyn’s Kitchen

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88 Responses to “Black Bean and Sweet Potato Soup Recipe”

  1. Double Dipped Life — March 4, 2010 @ 10:04 am

    I love how you combine ingredients that I would never have thought of! This looks wonderful!

  2. redmenace — March 4, 2010 @ 2:05 pm

    Sounds great! I’m no big skier either. I like to cross-country, but I’m scared of downhill. This is likely the result of my hair getting caught in a ski lift as a kid!

  3. Natashya — March 4, 2010 @ 2:31 pm

    Delicious, very colourful – I have some leftover black beans..

  4. Sandy — March 4, 2010 @ 2:51 pm

    We grow sweet potatoes and they are the best in soup and chilies. So glad my kids eat them.

    And SO nice to meet you (through Amy J!) :)

  5. Sinful Southern Sweets — March 4, 2010 @ 3:45 pm

    This is just lovely! I love flavor combinations you’ve used here. And I agree, I’d rather stay inside and be warm too :)

  6. Cynthia — March 4, 2010 @ 5:23 pm

    Hey, I like the new look!

  7. Cathy — March 4, 2010 @ 8:42 pm

    Oh, I bet the sweet potato is wonderful in this! One of your other black bean soups has been a go-to for me, so I can’t wait to try this one!

  8. I love black bean soup… and the addition of sweet potato is brilliant. I will definitely be giving this one a try.

  9. Michelle — March 6, 2010 @ 8:47 am

    We love black bean soup and the added sweet potato sounds so good! Just found a pizza that had black beans sprinkled on top which sounded so good to me!!!

  10. chaya — March 7, 2010 @ 10:51 am

    I made a sweet potato soup, last night. I wish, I had seen this first.. I love the way you spiced this up. I must try this.

    I am having a giveway for cookware, if you are interested.

  11. Deborah — March 8, 2010 @ 8:16 pm

    I’m still craving soup even though the weather has been decent. This would hit the spot!

  12. Cara — March 9, 2010 @ 9:04 am

    Black beans and sweet potatoes are one of my favorite combinations! Similarly, black beans and winter squash are great together too (I acutally usually use winter squash in place of sweet potatoes to save calories, but both are delicious!)

    • twopeas replied: — March 9th, 2010 @ 1:38 pm

      Cara-I will try winter squash next time. Thanks!

  13. Emily — March 12, 2010 @ 12:32 pm

    This looks fabulous! I love black beans and sweet potatoes and am now actually happy it’s cold and rainy out so I have an excuse to make this soup! Glad I found your blog via This Week for Dinner … look forward to more recipes.

  14. Becky O. — March 15, 2010 @ 10:50 am

    I made this last night. It was so delicious and I was shocked that I had every single ingredient on hand!

    I had just returned from a road trip and was so hungry — i wanted something warm, healthy and filling. It was perfect. I topped with fresh cilantro and a dollop of sour cream.

    Best part about it? Since there are only two of us I have leftovers for lunch today!

    Thanks for such a wonderful recipe!

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  17. WAP — April 19, 2010 @ 6:47 pm

    Made a batch of this over the weekend. Turned out great! I went with 5 cloves of garlic instead of 2, but I’m a garlic fiend. I added a little more chili powder too, but I eat a lot of spicy food. This is definitely getting into my regular rotation of soups.

  18. Rachel — September 26, 2010 @ 9:22 am

    looks awesome! going to make right now. thank you.

  19. I bet this tastes so incredible! There’s nothing better than a fall-flavored soup on a chilly day, and this will be just the ticket for dinner this week. Thanks for sharing, Josh and Maria!

  20. Annie — October 13, 2010 @ 9:09 am

    I made this last night..Added an extra sweet potato, and put in only 2 cans of tomatoes instead of 3 (and it was more than enough). In afterthought, I would have added another can of black beans. I topped it with a little sprinkling of cheese and a handful of chopped cilantro. This was absolutely amazing!!! Very filling, inexpensive, and healthy.

    My boyfriend who does not really like sweet potatoes had a whopping four bowls and said it was the best soup he had ever tasted…and he loves soups.
    Thank you!

    • twopeas replied: — October 13th, 2010 @ 3:43 pm

      Annie-I am glad you both enjoyed the soup!

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  24. Suzy — January 9, 2011 @ 4:51 pm

    I made this soup tonight and it was delicious and very filling!

    • twopeas replied: — January 10th, 2011 @ 8:45 am

      Glad you liked the soup!

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  27. I made this tonight, forgetting the cumin and chili powder and it was delicious! It totally impressed my guest and made me look like a great cook. Not bad, considering I forgot two spices…. Wonderful recipe; thank you for sharing!

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  30. Erin P — January 10, 2012 @ 2:17 pm

    I made this last night and it was sooooo good! Even my friend who, as a rule, never gets a second serving, went back for more!!

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  32. Katie — October 22, 2012 @ 9:03 pm

    Just made this soup tonight. I was completely wowed by how much it made, and am looking forward to hearty and delicious leftovers all week! I topped it with a big dollop of Greek yogurt and was SO glad I did! Thanks for a great recipe!

  33. Rebecca — November 6, 2012 @ 7:32 pm

    I guess I am the only disappointed mom here. The taste was good but it was way too spicy for my little ones! I love spicy but this would have resulted in tears if they ate it! Going to use less chili powder next time and 1 or 2 cans tomatoes without chilis. Maybe I’ll get lucky with the next batch.

  34. elkit — November 11, 2012 @ 10:09 pm

    I just made this soup. Yum yum yum! Thanks for this great recipe!

  35. Felicia — December 12, 2012 @ 10:37 am

    Thanks for the recipe! We loved this one!

  36. Margaret Gubbins — April 1, 2013 @ 8:01 pm

    Hearty, simple, and delicious!! Thank you, Margaret

  37. Wendy — June 9, 2013 @ 8:55 pm

    I LOVE this soup! Such a great combination of flavors, plus it’s filling and healthy. I make it several times a year – tastes great right off the stove, but it also freezes well. Wish it was winter now, as it tastes even better in cold weather.

  38. sarah — November 21, 2013 @ 1:00 pm

    So I am new to the cooking game. This might be a stupid question, but do I cook the sweet potato first?

    • Two Peas replied: — November 21st, 2013 @ 1:37 pm

      No, you don’t need to!

  39. Laura — January 8, 2014 @ 3:49 pm

    About how many, please, would this great-sounding soup recipe feed? Thanks!

    • Two Peas replied: — January 8th, 2014 @ 4:08 pm

      About 6-8 servings

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