Black Bean and Sweet Potato Soup Recipe

By Maria Lichty

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Black Bean and Sweet Potato Soup Recipe on

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.

Black Bean and Sweet Potato Soup Recipe on

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Black Bean and Sweet Potato Soup

4.75 from 12 votes


  • 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. **

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Sweet Potato and Peanut Soup from Closet Cooking
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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. I love how you combine ingredients that I would never have thought of! This looks wonderful!

  2. 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. 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!) 🙂

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

  5. 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!

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

  7. 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!!!

  8. 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!)

  9. 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.

  10. 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!

  11. 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.

  12. 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!

  13. 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!

  14. 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!

  15. 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!!

  16. 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!

  17. 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.

  18. 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.

  19. 5 stars
    Delicious. Great flavor and a touch of heat. I will make this again and experiment adding other veggies (or rice) to make it even more nutritious and filling. I did reduce the liquid because it seemed too watery for my preference. I also omitted the cilantro because I don’t care for it. This makes A LOT so was able to freeze most of it for future meals.

  20. 5 stars
    This is my new favorite soup! I added some chopped jalapeños and some frozen corn to give it that heat/sweet balance, and I love it! Thanks so much.

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