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Home » Recipes » Soup Recipes

Sweet Potato Black Bean Soup

Published: Oct 22, 2022 by Colleen 35 Comments

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Sweet potato soup in a black and white bowl.

Sweet Potato Black Bean Soup is one of our favourite one-pot comfort foods. It's sweet, smoky, spicy and super flavorful. And it takes just 30 minutes to make.

Sweet potato black bean soup in black & white bowl

Sweet Potatoes are a versatile vegetable and they're so good with southwestern flavors like the  chipotle, cumin, lime and cilantro in this delicious, healthy soup. This hearty vegan recipe is almost more of a sweet potato and black bean stew than a soup.

Jump to:
  • WHY YOU'RE GOING TO LOVE IT
  • INGREDIENT NOTES
  • HOW TO MAKE IT
  • HELPFUL TIPS
  • SERVING SUGGESTIONS
  • COMMON QUESTIONS
  • MORE SWEET POTATO RECIPES
  • Recipe
  • Comments

WHY YOU'RE GOING TO LOVE IT

  • The recipe uses simple ingredients that you likely have on hand.
  • This delicious sweet potato soup recipe is hearty, filling, and packed with delicious flavor.
  • It's so quick and easy to make this delicious soup. Only 30 minutes!
  • Sweet potato black bean soup is super healthy. It's loaded with vitamins, (especially Vitamin A) and minerals. It's also high in fiber, protein, and folate.
  • Leftovers are great! The soup tastes even better the next day. This easy black bean soup recipe is perfect for meal prep and freezes well.
  • It's a vegan soup so it's dairy free, and it's also gluten free.
Two bowls of sweet potato and black bean soup next to a brightly colored napkin.

INGREDIENT NOTES

  • Olive Oil Olive oil has a distinct flavor which compliments the recipe, but you can use any oil to sauté the vegetables.
  • Onion I used a standard yellow onion, and you can also use a white onion. A medium onion equals about one cup of diced onion.
  • Carrot One large carrot is about one cup chopped.
  • Celery Two ribs of celery is about one cup chopped.
  • Garlic Add another clove of garlic if you are a garlic fan. Or you can use pre-minced garlic cloves.
The vegetables to be used in this recipe.
  • Vegetable Broth Store bought broths contain a lot of sodium. I like to use low sodium or no salt added broths so I can control the saltiness of the soup
  • Corn Frozen corn is perfect and there is no need to defrost it. You can use canned corn kernels, but if you are using canned, add them in the last couple minutes of cook time.
  • Sweet Potato The star of the soup, sweet potatoes can vary greatly in size. I used 2 medium-large sweet potatoes (3 pounds) to get four cups
  • Black Beans One 15 ounce can of black beans. This is a quick and easy recipe, so I don't use dry beans here. It is, however a great way to use leftover cooked dried beans.
  • Chipotle Pepper & Adobo Sauce This is a magical ingredient! Chipotle peppers, which are smoked jalapenos, come in a delicious spicy, smoky sauce called adobo. You get two ingredients in one! You can find chipotle peppers in adobo sauce in the Mexican food section of your grocery store.
  • Lime Juice
  • Cumin
  • Salt & Pepper
The remaining ingredients needed to make this recipe.

HOW TO MAKE IT

  1. In a large soup pot or Dutch oven, heat the olive oil over medium-high heat and sauté the onion, celery, carrots, and garlic until they soften.
  2. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer until the sweet potatoes are tender.
Making the soup, step by step.

HELPFUL TIPS

  • There is a bit of chopping required to make this tasty soup. You can make it easier by using a food processor. I love my mini chopper for this. (It also doubles as an immersion blender, perfect for creamy soups).
  • Look for low sodium or salt free vegetable broth. Add salt to your taste instead.
  • Chipotle pepper adds a delicious smoky heat. If you prefer less spice, remove the seeds before dicing the chipotle. On the other hand, if you want to add more heat, use another chipotle. (Just be sure to taste first)
  • A six to seven ounce can of chipotle peppers in adobo sauce contains several peppers. The extra peppers and sauce will keep in an airtight container in the fridge for up to seven days. You can use them in other recipes, like Chipotle Cheeseburgers or Chipotle Chicken Enchiladas.
  • Extra chipotle peppers can also be frozen for up to 6 months.
  • Store leftover soup in an air tight container in the fridge for up to 4 days.
  • To freeze, cool completely. Portion the soup into freezer bags or freezer containers. Freeze for up to three months. When you want to use it, thaw over night in the fridge and reheat in the microwave or in a covered sauce pan on low heat.

SERVING SUGGESTIONS

Serve sweet potato black bean soup garnished with fresh cilantro, green onions or parsley. You can also add a dollop of vegan sour cream, sour cream, or Greek yogurt to each serving.

Other great toppings are avocado slices, grated cheese, tortilla strips, or Spiced Lemon Roasted Chickpeas.

And you can never go wrong with Gluten Free Cornbread on the side. Of course, lime wedges are a must.

COMMON QUESTIONS

Can I use white beans instead?

Although hearty black beans do lend themselves so well to southwestern flavors, you can! White beans, such as navy beans or cannellini beans will be delicious, too.

Can I make the soup thicker?

If you prefer a thicker soup, you can puree a portion of it. Use a slotted spoon to remove half of the soup and use an immersion blender to puree it. Then add the pureed portion back to the pot. I recommend doing this before adding the corn.

A bowl of black bean and sweet potato soup with a silver spoon.

MORE SWEET POTATO RECIPES

It's sweet potato season, and if you're looking for more delicious sweet potato recipes, try some of these:

  • Sweet Potato Shepherd's Pie
  • Miso Baked Sweet Potatoes
  • Buckwheat Soup with Turkey, Sweet Potato & Kale
  • Moroccan Sweet Potato Soup with Chickpeas
  • Sweet Potato Scallop
  • Sweet Potato Mushroom Skillet

And don't forget to check out all of our other soup recipes, too!

Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!

Recipe

Sweet potato soup with black beans and corn in a black and white bowl.

Sweet Potato Black Bean Soup

A hearty, healthy soup with sweet potatoes, black beans and corn, and packed with delicious southwestern flavours
5 from 55 votes
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Course: Soup
Cuisine: American, Vegan, Vegetarian
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 6 servings
Calories: 164kcal
Author: Colleen Milne

Equipment

  • Soup Pot

Ingredients

  • 2 tablespoon olive oil
  • 1 medium onion diced
  • 1 clove garlic minced
  • 2 ribs celery diced
  • 1 carrot peeled and diced
  • 1 can black beans 15 ounce drained
  • 4 cups vegetable stock low sodium
  • juice of one lime
  • 2 orange-fleshed sweet potatoes peeled and cut into cubes (four cups)
  • 1 cup frozen corn
  • 1 chipotle pepper seeded and diced
  • 2 tablespoon adobo sauce
  • 1 teaspoon cumin
  • ½ teaspoon salt to taste
  • ¼ teaspoon black pepper
  • 4 tablespoon chopped fresh cilantro for garnish
US Customary - Metric

Instructions

  • In a large pot, heat oil over medium heat.
  • Add onion, garlic, carrots and celery.
  • Turn heat to medium-low and cook until vegetables are tender about 5 minutes.
  • Add all remaining ingredients except cilantro.
  • Simmer 15 minutes or until sweet potatoes are tender.
  • Garnish with cilantro and serve with lime wedges.

Notes

  • There is a bit of chopping required to make this tasty soup. You can make it easier by using a food processor. I love my mini chopper for this. (It also doubles as an immersion blender, perfect for creamy soups).
  • Look for low sodium or salt free vegetable broth. Add salt to your taste instead.
  • Chipotle pepper adds a delicious smoky heat. If you prefer less spice, remove the seeds before dicing the chipotle. On the other hand, if you want to add more heat, use another chipotle. (Just be sure to taste first)
  • A six to seven ounce can of chipotle peppers in adobo sauce contains several peppers. The extra peppers and sauce will keep in an airtight container in the fridge for up to seven days. You can use them in other recipes, like Chipotle Cheeseburgers or Chipotle Chicken Enchiladas.
  • Extra chipotle peppers can also be frozen for up to 6 months.
  • Store leftover soup in an air tight container in the fridge for up to 4 days.
  • To freeze, cool completely. Portion the soup into freezer bags or freezer containers. Freeze for up to three months. When you want to use the soup, thaw overnight in the fridge and reheat in the microwave or in a covered sauce pan on low heat.

Nutrition

Serving: 1serving | Calories: 164kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Sodium: 80mg | Potassium: 398mg | Fiber: 3g | Sugar: 6g | Vitamin A: 11405IU | Vitamin C: 5.9mg | Calcium: 49mg | Iron: 1.4mg
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  1. Laura

    May 04, 2023 at 6:05 am

    This sounds incredible! But I can't get Chipotle peppers /adobo sauce in my area. Can I use smoked paprika or liquid smoke?

    Reply
    • Colleen

      May 04, 2023 at 3:20 pm

      Hi Laura, thanks for this question. You can use either of those to add the smoky flavor. My preference would be the smoked paprika. If you still want that bit of heat from the peppers, I would also add some slices of jalapeno, or a little bit of cayenne pepper as well. I would love for you to share how it went! Enjoy.

      Reply
  2. Terri

    October 30, 2022 at 8:27 pm

    I love the kick from the adobo sauce and it's so healthy!

    Reply
    • Colleen

      November 02, 2022 at 2:59 pm

      Hi Terri, I think the adobo sauce is what makes the soup, too!

      Reply
  3. Sean

    October 30, 2022 at 3:31 pm

    Chipotles in adobo ARE magic! They work so, SO well in a soup like this (and alongside beans, corn, and sweet potatoes in general). They're definitely a real difference-maker here. Great, healthy recipe, and thanks for all the helpful tips!

    Reply
    • Colleen

      November 02, 2022 at 2:58 pm

      You're welcome, Sean! Thanks for your feedback!

      Reply
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Sweet potato soup in a black and white bowl.
Colleen, the creator of The Food Blog.

Hi, I'm Colleen!  I’m glad you stopped by. I hope that you’re here because you love delicious, simple, mostly healthy recipes . Because that’s what I do and I want to share it with you.

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