Black Bean and Sweet Potato Soup
Sweet potatoes are great for soup and this is a chunky dish that also gets loads of flavour from black beans, peppers and corn. Check out how to make this Black Bean and Sweet Potato Soup for a warming light meal!
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Why you’ll love this recipe
- Super chunky: If you like your soups to be chunky and full of ingredients, then you’ll love this recipe.
- Seasonal ingredients: The recipe includes both sweet potatoes and corn, which are fall favourites.
- Easy to make and freeze: There’s no dairy products in the soup so you can make a bigger batch and freeze for later.
Ingredients
- Peppers: Use both red and green bell peppers as well as red pepper flakes to add a little gentle heat to the black bean soup.
- Sweet potatoes: Peel and cube your sweet potatoes to make sure they cook properly .
- Black beans: Canned beans are perfect for this, just drain the liquid and rinse them first.
- Frozen corn: Add extra flavour with some frozen corn.
- Herbs and spices: Cumin, chili powder, oregano and a little fresh cilantro are used in the soup.
Grab the full ingredients details and instructions in the recipe card below!
Substitutions and Additions
Bell peppers: You can use any colours of bell peppers in the recipe and they will work nicely.
Chili pepper: You can use something like a chipotle chili if you want a stronger, spicier flavour to your soup.
Corn: We used frozen corn but you can also use frozen or fresh corn in the same way.
Instructions
Step 1: Cook the vegetables
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.
Step 2: Add the herbs and spices
Add crushed red pepper, cumin, chili powder, and dried oregano. Cook, stirring occasionally, until the spices become fragrant, approximately 1-2 minutes.
Step 3: Add the potatoes and beans
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.
Step 4: Finish and serve
Stir in the corn, cilantro and fresh lemon juice. Taste and adjust seasonings, as desired, before serving.
Recipe tips
- Add some yoghurt: If you want to make the dish a little creamier, you can add a dollop of plain yoghurt when you are about to serve it. You could also make something like an avocado lime crema to top it with.
- Top with cheese: Another topping idea is some shredded cheese, such as cheddar. Pick something that melts well so it starts to melt as soon as you put it on the cooked dish.
Recipe FAQ
Can you blend the soup?
If you have an immersion blender, you can easily make this into a smooth soup. Wait until all the ingredients are cooked then in the pan, use the blender to make it smooth. You can also use a blender with a jug, just do it in batches and make sure you are careful when lifting off the lid as the soup is hot.
Storage & reheating
- Fridge: You can store it in the fridge in airtight containers for 3-5 days.
- Freezer: Allow it to completely cool then store in airtight containers, leaving a little room for expansion. Freeze it and defrost overnight before reheating.
- Reheating: You can either reheat in a saucepan or pop it in the microwave. Cook in 30 second intervals until the soup is hot enough to enjoy.
More recipes
Want more ideas? Check out these other related recipes!
- Spicy Black Bean Taco Wraps with Fresh Guacamole
- Sweet Potato and Corn Pancakes
- 5 Ingredient Turkey & Sweet Potato Skillet
- Roasted Fall Harvest Soup
Black Bean and Sweet Potato Soup
Make this chunky fall soup featuring black beans, sweet potatoes and corn
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
- 2 T. fresh lemon juice
Instructions
- 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.
Notes
You can store it in the fridge in airtight containers for 3-5 days.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 430Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 1475mgCarbohydrates: 75gFiber: 21gSugar: 14gProtein: 18g
