Sweet Potato Black Bean Soup

This hearty sweet potato black bean soup brings together warm spices and fresh lime to create a flavorful and comforting meal. It’s designed to be nourishing, easy to make, and perfect for a cozy dinner any time of the year.

I first made this soup on a chilly evening and was amazed at how the spices and lime brightened the deep sweetness of the potatoes. Now it’s a regular request from family whenever the weather dips.

Ingredients

• Sweet potatoes: peeled and cubed about three quarters of an inch the natural sweetness and creamy texture make the soup comforting and hearty. Choose firm potatoes that are free of bruises for best results
• Onions: One large or two small chopped onions build the savory base and their sweetness balances the spices. Yellow onions tend to work best for cooking
• Fresh ginger: finely chopped adds a bright aromatic kick that lingers pleasantly
• Garlic: finely chopped essential to deepen the flavor use fresh bulbs rather than pre minced from a jar for best taste
• Olive oil: used for sautéing opt for extra virgin when possible for richer flavor
• Paprika: two teaspoons imparts warmth and color try Spanish paprika if you want a smokier note
• Cumin: one teaspoon earthy with hints of citrus essential to Mexican and southwestern dishes
• Kosher salt: one and a half teaspoons or to taste coarse salt dissolves nicely and seasons evenly
• Black beans: One can undrained adds protein and creaminess leave the liquid for extra depth
• Fire roasted tomatoes: One can undrained lending a subtle charred flavor and acidity to balance the sweet potatoes
• Stock or broth: Two to three cups vegetable broth is perfect for a vegan option and boosts savory notes
• Lime: Half to one lime to finish fresh juice adds brightness and a little zing to round out flavors

Instructions

Prep the produce:

Peel sweet potatoes and cut into three quarter inch cubes. Chop the onion finely. Peel and mince garlic and ginger thoroughly so they disperse evenly into the soup.

Sauté the aromatics:

Heat olive oil in a large pot over medium high heat. Add onions and cook for two minutes stirring constantly to soften without browning.

Add spices and ginger garlic:

Sprinkle in paprika cumin salt ginger and garlic. Stir for two more minutes until onions are translucent and spices become fragrant. Turn down heat if they threaten to burn.

Combine main ingredients:

Pour in two cups of stock along with cubed sweet potatoes black beans with their liquid and fire roasted tomatoes with their juice. Stir everything gently to combine evenly in the pot.

Simmer gently:

Bring the soup to a boil over high heat then reduce to maintain a steady simmer. Cook until sweet potatoes are tender about 12 to 15 minutes. Stir occasionally and press down the potatoes with a wooden spoon so they stay submersed in the liquid. Add another cup of broth if the soup starts to thicken too much before the potatoes are soft.

Finish with lime:

Turn off heat and squeeze half a lime’s juice into the soup. Taste and adjust seasoning by adding more salt or lime juice if needed for balance.

Serve warm:

Serve warm with extra lime wedges on the side for squeezing.

Sweet potato is my favorite ingredient here because it adds natural sweetness and creaminess without needing dairy. This soup was a lifesaver in my family during cold weeks when a warm nutritious meal was much needed after busy days. The lime at the end lifts the flavors so beautifully every time.

Storage Tips

Store leftovers in an airtight container in the fridge for up to four days. When reheating add a splash of broth or water to loosen the soup if it thickens in the fridge. This soup also freezes wonderfully portioned into freezer safe containers and thaw overnight in the fridge before warming gently.

Ingredient Substitutions

If you can’t find fire roasted tomatoes regular canned diced tomatoes work but leave out any smoky flavor. You can swap black beans for kidney or pinto beans to change things up but keep the can liquid for richness. Try turmeric instead of paprika for a different warm note or add a pinch of cinnamon for a subtle sweetness twist.

Serving Suggestions

This soup pairs wonderfully with warm crusty bread or cornbread for dipping. Top it with sliced avocado fresh cilantro or a dollop of vegan sour cream for extra creaminess. A side salad with citrus vinaigrette can lighten the meal on warmer days.

This soup is a versatile nourishing weeknight favorite that reheats well. It’s great for meal prep and welcomes easy ingredient swaps.

Common Questions About Recipes

→ Can I make this soup gluten-free?

Yes, this soup is naturally gluten-free as it uses no wheat-based ingredients. Just ensure the broth or stock you use is gluten-free.

→ What can I substitute for fire roasted tomatoes?

You can use regular canned tomatoes or fresh diced tomatoes if fire roasted are unavailable, though the smoky depth will be less pronounced.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stove or in the microwave before serving.

→ Can I adjust the spiciness level?

Absolutely. Adjust the amount of paprika or add a pinch of chili powder to increase heat, or reduce spices for a milder flavor.

→ What type of broth is best to use?

Vegetable broth keeps this dish vegan, but chicken broth can also be used for a richer flavor depending on your preference.

→ Is it possible to freeze this soup?

Yes, this soup freezes well. Allow it to cool completely, then freeze in airtight containers for up to 3 months.