Delicious Black Bean and Sweet Potato Soup Recipe

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Embrace the heartiness of Black Bean and Sweet Potato Soup – a wholesome fusion of sweet potatoes, black beans, and aromatic spices.

Each spoonful promises robust flavors and comfort in every bite.

Perfect for cozy evenings or as a satisfying meal any time.

This soup pairs perfectly with freshly baked cornbread or warm tortillas.

Consider adding a dollop of tangy Greek yogurt or a sprinkle of shredded cheddar on top for a creamy texture. Or top with diced avocado and a squeeze of fresh lime for a burst of citrus.

Black Bean and Sweet Potato Soup

Prep time: 10 minutes
Cook time: 25-30 minutes
Serves: 4

Black Bean and Sweet Potato Soup Ingredients

2 T. extra virgin olive oil
1 small red onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
Sea salt and black pepper, to taste
½ t. crushed red pepper flakes
1 T. ground cumin
2 t. chili powder
½ t. dried oregano
2 large sweet potatoes, peeled and cubed
3 T. tomato paste
2 15-oz. can black beans, rinsed and drained
3 c. vegetable broth
1 c. frozen corn
¼ c. fresh cilantro, chopped, optional
2 T. fresh lemon juice

Black Bean and Sweet Potato Soup Directions

Heat olive oil in a large soup pot over medium heat and add red onion and bell peppers. Season with salt and black pepper, to taste. Cook, stirring occasionally, until the veggies become soft and fragrant, around 4-5 minutes.
Add crushed red pepper, cumin, chili powder, and dried oregano. Cook, stirring occasionally, until the spices become fragrant, approximately 1-2 minutes.
Add sweet potatoes, tomato paste, and black beans. Season with additional salt and black pepper, if desired, and stir to combine. Add vegetable broth and increase heat to medium-high. Bring to a boil, then immediately reduce to medium-low. Cover and simmer for 15-20 minutes or until the sweet potatoes are fork tender.
Stir in the corn, cilantro and fresh lemon juice. Taste and adjust seasonings, as desired, before serving. Enjoy!