Black Bean and Sweet Potato Soup Recipe

Jump to Recipe

Black Bean and Sweet Potato Soup Recipe on twopeasandtheirpod.com

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 twopeasandtheirpod.com

Black Bean and Sweet Potato Soup

5 from 1 vote

Ingredients

  • 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

Instructions

  1. 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. 2. Stir in the sweet potato and roasted red pepper. Cook for 5 minutes.
  3. 3. Add in the broth, water, black beans, and tomatoes. Stir well.
  4. 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. 5. Season with salt and pepper and serve hot.
  6. **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

Maria Lichty

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!
Read More

CommentsLeave a reply

  1. I am a snowboarding/skiing scaredy-cat as well! I’m too afraid of all the thigns that could go wrong…like tearing my ACL. Then I would never be able to run again, which would be the worst thing ever. I’d much rather cook.

    This soup looks delicious!

  2. This looks wonderful. For diabetics out there (and others needing nutritional info), I did a quick analysis. Assuming this recipe makes 6 servings, each serving is 282 calories, 4g fat (1g sat), 0mg cholesterol, 1729mg sodium, 51g carb, 17g fiber, 4g sugar, 15g protein. I’ll definitely be giving this a try!

  3. I agree with you about the use of black beans in soup; such a perfect ingredient and so many variations that can go well together. I love the addition of sweet potato.

    Believe it or not, at one time I was a skier. I won’t say I was ever one of those people who would go in any weather, but I did like it when the sun was out. Now skiing doesn’t sound nearly as fun as staying home!

  4. the colors in that soup are gorgeous! i’ve never thought of adding sweet potato to my black bean soup but sounds delicious. you should enter this recipe into @SheSimmer @GourmetFury’s Beet n’ Squash you competition- this month’s veg is sweet potato!

  5. Wow, you seriously read my mind! I have been eating sweet pototaes almost every day and the addiction keeps getting worse. They are so filling! I love this recipe! Thanks Maria…

  6. Love the sweetest love filled reason behind this cutey name that u have here…..its so so cute…..and now that have said hello to u …am going to take a Delicious stroll around ur blog and drool……
    Cheers and happy day to u……………

  7. What a colorful and healthy soup, Maria! I’m sure Josh was grateful for a bowl of this after a day of snowboarding.

  8. I love that combination – so hearty and yet healthy. Beautiful photo! I think soup is really hard to make look good. What on earth are you doing in Utah if you don’t like snow, cold, or skiing? ๐Ÿ™‚

    1. Dana-I love looking at the mountains in the winter from inside..ha! I do like snowshoeing and I love hiking in the spring, summer, and fall:)

  9. I love soup…I’d eat it every meal of every day if it wasn’t a freakish thing to do ๐Ÿ™‚ This looks delicious–I love all these flavors, especially the cumin. Yum!

Leave a Reply

Your email address will not be published. Required fields are marked *