Sweet Potato Soup with Black Beans and Corn

Sweet Potato Soup with Black Beans and Corn

A hearty, healthy soup with sweet potatoes, black beans and corn, and packed with delicious southwestern flavours

Course Soup
Cuisine American, Vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 164 kcal
Author Colleen


  • 2 tbsp olive oil
  • 1 medium onion diced
  • 1 clove garlic minced
  • 2 ribs celery diced
  • 1 carrot peeled and diced
  • 1 can black beans drained
  • 4 cups vegetable stock low sodium
  • juice of one lime
  • 3 orange fleshed sweet potatoes peeled and cut into cubes (four cups)
  • kernels from 1 ear of fresh corn grilled (about 1 cup)
  • 1 chipotle pepper seeded and diced
  • 2 tbsp adobo sauce
  • 1 tbsp cumin
  • salt and freshly ground pepper to taste
  • 4 tbsp chopped fresh cilantro for garnish
US Customary - Metric


  1. In a large pot, heat oil over medium heat.
  2. Add onion, garlic, carrots and celery.
  3. Turn heat to medium low and cook until vegetables are tender, about 5 minutes.
  4. Add all remaining ingredients except cilantro.
  5. Simmer 15 minutes or until sweet potatoes are tender.
  6. Garnish with cilantro.
Nutrition Facts
Sweet Potato Soup with Black Beans and Corn
Amount Per Serving (1 serving)
Calories 164 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 80mg3%
Potassium 398mg11%
Carbohydrates 25g8%
Fiber 3g12%
Sugar 6g7%
Protein 2g4%
Vitamin A 11405IU228%
Vitamin C 5.9mg7%
Calcium 49mg5%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.