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