If Sweet Potato & Black Bean Soup isn’t already on your “save me from another sad dinner” list, it’s about to be. This bowl is cozy, smoky, naturally creamy (without adding cream), and packed with feel-good ingredients that actually taste like comfort. It’s the kind of soup that makes your kitchen smell like you’ve been cooking all day… even if you absolutely did not.
And as Chef Omar, I fully support any recipe that makes you look like a weeknight wizard with minimal effort and maximum flavor.
Table of Contents
Why You’ll Love This Sweet Potato & Black Bean Soup
- Big flavor, simple ingredients. Sweet potatoes + cumin + smoked paprika = instant “wow.”
- Creamy without the fuss. A quick mash (or blend) gives you that velvety texture.
- Meal-prep friendly. It reheats like a dream and tastes even better tomorrow.
- Budget-friendly. Sweet potatoes and black beans are the power couple of affordable comfort food.
This Sweet Potato & Black Bean Soup Recipe is the perfect mix of sweet, smoky, savory, and satisfying—like a warm blanket you can eat with a spoon.
Ingredients You’ll Need
Here’s what you’re working with (and yes, it’s delightfully uncomplicated):
- 2 large sweet potatoes, peeled and cubed
- 1 can (15 oz) black beans, drained and rinsed
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 2 tablespoons olive oil, divided (roasting + cooking)
- 4 cups vegetable broth
- Salt and pepper, to taste
Optional garnishes (not required, but they make the bowl look extra cute): fresh herbs, a drizzle of olive oil, crushed tortilla chips, lime wedges, or a little avocado.
Sweet Potato & Black Bean Soup Recipe: Step-by-Step
1) Roast the sweet potatoes
Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with 1 tablespoon olive oil, then spread them in a single layer on a baking sheet.
Roast for 30–35 minutes, until tender and caramelized. You’re looking for browned edges and that sweet, slightly smoky smell that basically screams, “Something delicious is happening!”
Chef Omar note: Don’t crowd the pan. Sweet potatoes need personal space to roast properly—just like us after a long day.
2) Bloom the spices (aka: make your kitchen smell incredible)
While the sweet potatoes roast, heat the remaining 1 tablespoon olive oil in a large pot over medium heat.
Add:
- minced garlic
- cumin
- smoked paprika
Sauté for about 1 minute, just until fragrant. You’re not trying to brown the garlic—just wake it up and let the spices bloom.
3) Simmer the broth
Pour in the vegetable broth and bring it to a gentle simmer. Let it cook for about 5 minutes so those flavors can mingle like old friends at brunch.
4) Add beans + roasted sweet potatoes
Add the roasted sweet potatoes and the rinsed black beans to the pot.
Now take a spoon and mash some of the sweet potatoes right in the pot. This is the low-effort trick that makes the soup naturally creamy while still leaving some chunks for texture.
5) Blend to your favorite texture
Use an immersion blender to blend until mostly smooth (leave some texture—this isn’t baby food, it’s dinner).
No immersion blender? Carefully transfer the soup to a blender in batches and puree to your desired consistency.
Safety tip (because I like you): If using a blender, let the soup cool slightly and don’t fill the blender all the way. Hot soup + sealed blender lid = a dramatic kitchen moment no one asked for.
6) Final simmer + season
Return the soup to the heat and simmer for another 5 minutes, stirring occasionally.
Season with salt and pepper to taste. You’ll notice the color turns into this gorgeous smoky-orange hue that looks like fall decided to move in permanently.
7) Serve and enjoy
Ladle into bowls and garnish if you’d like—fresh herbs, a drizzle of olive oil, anything that makes you happy.
Serve immediately while it’s hot, fragrant, and doing its very best work.
Chef Omar’s Tips for Soup Success
- Want it thicker? Mash more sweet potatoes before blending, or simmer an extra 5 minutes uncovered.
- Want it thinner? Add a splash more broth until it’s your perfect consistency.
- Craving heat? Add chili flakes, a diced jalapeño with the garlic, or a dash of hot sauce at the end.
- Make the flavor pop. A squeeze of lime right before serving is like turning on the lights in the room—everything tastes brighter.
- Don’t panic if it looks “too orange.” That’s not a problem. That’s confidence.
A Little Kitchen Story From Chef Omar
This soup became a staple in my kitchen after one of those “surprise, we’re starving!” friend drop-ins. You know the type—people show up hungry and smiling, and suddenly you’re hosting an episode of Chopped with whatever you’ve got.
I had sweet potatoes, a can of black beans, and a few spices that were ready to prove their worth. Thirty-something minutes later, everyone was quiet… and if you’ve ever cooked for a group, you know silence is the highest compliment. (Second highest is someone asking, “Wait… you made this?”)
FAQs About Sweet Potato & Black Bean Soup
Can I make this Sweet Potato & Black Bean Soup Recipe ahead of time?
Absolutely. It stores great and often tastes even better the next day as the flavors settle in.
How long will it keep in the fridge?
Store in an airtight container for 4–5 days.
Can I freeze it?
Yes! Freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove. Add a splash of broth if it thickens up.
I don’t have smoked paprika—can I still make it?
Yes. Regular paprika works, but smoked paprika gives that cozy, campfire-ish depth. If you have a tiny bit of chili powder, you can add a pinch for extra warmth.
Can I use chicken broth instead of vegetable broth?
Totally—if you’re not keeping it vegetarian, chicken broth is a fine swap and still delicious.
Your Next Cozy Bowl Awaits
When you need something comforting, simple, and genuinely satisfying, Sweet Potato & Black Bean Soup is the answer. It’s hearty enough for dinner, easy enough for a weeknight, and flavorful enough to make you feel like you’ve got your life together—at least in soup form.
So grab those sweet potatoes, pop that can of beans, and let this Sweet Potato & Black Bean Soup warm up your kitchen (and your mood) one spoonful at a time.
Keep the Cozy Vibes Going: More PulseRecipes Favorites
- If you loved the smoky-sweet flavor combo here, you’ll also want to spoon up Mediterranean Cauliflower Soup Recipe for cozy, veggie-packed comfort.
- Craving more black-bean goodness after this Sweet Potato & Black Bean Soup? Try Southwest Black Bean Skillet Recipe for an easy one-pan dinner.
- Need the perfect bright, tangy sidekick to your soup night? Drizzle on Sun-Dried Tomato Vinaigrette to level up salads, bowls, and soups.
- Want another meal-prep-friendly, protein-packed bowl? Save Protein-Packed Black Bean and Lentil Soup for extra hearty lunches.
Now it’s your turn: If you made this Sweet Potato & Black Bean Soup Recipe, please leave a review with your star rating—⭐️⭐️⭐️⭐️⭐️—and tell us how it went!
Sweet Potato & Black Bean Soup Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Sweet Potato & Black Bean Soup is creamy, smoky, and naturally hearty. Roasted sweet potatoes blend with black beans, cumin, and smoked paprika for a cozy, plant-based dinner perfect for busy weeknights or meal prep.
Ingredients
2 large sweet potatoes, peeled and cubed
1 can (15 oz) black beans, drained and rinsed
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
2 tablespoons olive oil, divided
4 cups vegetable broth
Salt and pepper, to taste
Optional garnish: fresh cilantro, lime wedges, drizzle of olive oil
Instructions
Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with 1 tablespoon olive oil and spread on a baking sheet. Roast for 30–35 minutes until tender and lightly caramelized.
In a large pot over medium heat, add remaining olive oil. Sauté garlic, cumin, and smoked paprika for about 1 minute until fragrant.
Pour in vegetable broth and bring to a gentle simmer. Cook for 5 minutes.
Add roasted sweet potatoes and black beans to the pot. Mash some of the sweet potatoes with a spoon to create natural creaminess.
Blend with an immersion blender until mostly smooth, leaving some texture. (Alternatively, blend carefully in batches.)
Return to heat and simmer for another 5 minutes. Season with salt and pepper to taste.
Serve warm with fresh cilantro and a squeeze of lime if desired.
Notes
For a thinner soup, add extra broth until desired consistency is reached.
For more heat, add red pepper flakes or diced jalapeño.
Soup stores well in the refrigerator for up to 5 days.
Freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting + Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (¼ of recipe)
- Calories: 260 kcal
- Sugar: 9 g
- Sodium: 480 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 10 g
- Protein: 8 g
- Cholesterol: 0 mg