Sweet Potato and Black Bean Soup – You ever have one of those “What’s for dinner?” moments where your brain feels like a blank slate? That’s how this Sweet Potato and Black Bean Soup was born. I remember staring into my pantry like it was a crystal ball that would somehow give me all the answers. Instead, it gave me a can of black beans, some sweet potatoes from last week’s farmers’ market, and a jar of roasted red peppers that I’d bought on a whim. It wasn’t love at first sight, but it was definitely “Hey, let’s see where this goes.”
So I started throwing things together, hoping for the best. By the time I blended the beans and added that pop of lime at the end, I was shocked. It wasn’t just good—it was great. My husband walked into the kitchen mid-simmer and said, “What smells so amazing?” And my kids? They didn’t even realize it was healthy. Win-win.
Now it’s my go-to for nights when I want something hearty but don’t want to spend hours cooking. And the best part? It’s totally customizable—spicy, creamy, chunky, smooth—you can make it yours.
Why You’ll Love This Sweet Potato and Black Bean Soup Recipe?
- Simple Ingredients, Big Flavor: With pantry staples and a few fresh touches, this soup tastes like way more effort than it is.
- Healthy Comfort Food: Packed with fiber, vitamins, and smoky goodness, it’s nourishing and delicious.
- Quick and Easy: Dinner on the table in 40 minutes? Yes, please.
- Crowd-Pleaser: Vegan, gluten-free, and still hearty enough to satisfy even the pickiest eaters.
- Versatile: Adjust the spice, toppings, and texture to suit your mood.
Ingredient Notes:
Let’s break down the key players in this soup:
- Sweet Potatoes: These add natural sweetness and a creamy texture when cooked. They’re the real MVP of this recipe.
- Black Beans: Blended with Picante sauce, they create a rich, hearty base. Canned beans keep it easy, but feel free to use freshly cooked ones if you’ve got time.
- Picante Sauce: Think salsa’s zestier cousin. It adds heat and tang. No picante? Regular salsa works just fine.
- Roasted Red Peppers: Smoky, sweet, and slightly charred, these balance out the sweetness of the potatoes perfectly.
- Cilantro: Fresh, bright, and essential for that extra zing. Hate cilantro? Try parsley or green onions.
- Smoked Paprika: This spice is like a warm hug—smoky, slightly spicy, and totally transformative.
- Lime Juice: The finishing touch that brightens all the flavors. Fresh limes are a must—trust me, it’s worth it.
Pro Tip: If you’re feeling adventurous, add a pinch of ground cumin or chili powder for an extra kick.
How To Make Sweet Potato and Black Bean Soup?
This soup might sound fancy, but it’s so easy, you’ll wonder why you didn’t make it sooner.
- Cook the Sweet Potatoes
Combine the vegetable broth and cubed sweet potatoes in a big pot. Bring it to a boil, then let it simmer for about 7 minutes. The goal? Sweet potatoes that are tender but not falling apart. - Blend the Black Beans
While the potatoes cook, grab your blender (or food processor). Combine the rinsed black beans and picante sauce, then blend until smooth. This mix is what makes the soup thick and satisfying without needing cream or extra starch. - Add the Flavor Bombs
Once the sweet potatoes are tender, reduce the heat to medium. Stir in the black bean mixture, chopped roasted red peppers, smoked paprika, cilantro, and lime juice. The kitchen is going to smell amazing at this point. - Simmer and Stir
Let the soup simmer for another 5-7 minutes so the flavors can mingle. Stir occasionally and sneak a taste—this is your chance to adjust the seasoning. Need more salt? A little more lime? Go for it. - Serve It Up
Ladle the soup into bowls and top it with whatever makes you happy. I love a few avocado slices, tortilla chips for crunch, and maybe a drizzle of sour cream.
Storage Options:
Got leftovers? Lucky you—this soup gets even better with time:
Want To Save This Recipe?
- Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.
- Freezer: Freeze in individual portions for up to 3 months. Let it thaw in the fridge overnight, then reheat. Add a fresh squeeze of lime to brighten it up again.
Variations and Substitutions:
This soup is super forgiving—here are some ways to make it your own:
- Add Heat: Love spice? Throw in diced jalapeños or a pinch of cayenne.
- Make It Creamy: Stir in coconut milk or Greek yogurt for a rich twist.
- Switch the Sweet Potatoes: Butternut squash or even carrots work beautifully.
- Change the Beans: Pinto or kidney beans make great substitutes if black beans aren’t your thing.
- Spice It Up: Add cumin or chili powder for even more depth.
What to Serve with Sweet Potato and Black Bean Soup?
This soup is great on its own, but let’s be honest—everything’s better with sides. Here are a few ideas:
- Cornbread: Sweet or savory, it’s a perfect match.
- Tortilla Chips: Crunchy and ideal for scooping.
- Avocado Slices: Cool and creamy, they balance the soup’s smoky flavors.
- Simple Salad: A crisp green salad with a citrus vinaigrette pairs beautifully.
- Grilled Cheese: Who says tomato soup gets to have all the fun?
Frequently Asked Questions:
Can I make this soup ahead of time?
Definitely! It tastes even better the next day as the flavors meld. Just reheat it gently and give it a stir before serving.
Is this soup spicy?
It’s mild with a little kick from the picante sauce. You can adjust the spice level by adding jalapeños or using a spicier sauce.
Can I use fresh black beans?
Absolutely! Just cook them until tender before blending with the picante sauce.
This Sweet Potato and Black Bean Soup is one of those recipes that feels like a warm hug in a bowl. It’s quick, cozy, and packed with flavor. I’d love to hear how yours turns out! Did you stick to the recipe, or did you add your own twist? Let’s chat in the comments!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Sweet Potato and Black Bean Soup
Ingredients
- 1 32 fluid ounce container vegetable broth
- 4 cups sweet potatoes peeled and cubed
- 1 15 ounce can reduced-sodium black beans, rinsed and drained
- 1 cup mild picante sauce
- 1 12 ounce jar roasted red peppers, coarsely chopped
- ¼ cup fresh cilantro chopped
- 1 tablespoon smoked paprika
- 2 medium limes juiced
Instructions
Cook the Sweet Potatoes
- In a large soup pot, combine the vegetable broth and cubed sweet potatoes. Bring the mixture to a boil over medium-high heat. Reduce to a simmer and cook for approximately 7 minutes, or until the sweet potatoes are tender when pierced with a fork.
Prepare the Black Bean Base
- While the sweet potatoes cook, place the rinsed black beans and picante sauce in a blender. Blend until the mixture is smooth and creamy.
Incorporate the Black Bean Mixture
- Once the sweet potatoes are tender, reduce the heat to medium. Stir in the blended black bean and picante sauce mixture. Add the chopped roasted red peppers and mix well to combine.
Add Seasonings and Lime Juice
- Stir in the smoked paprika, fresh cilantro, and lime juice. Adjust the seasoning with salt and ground black pepper to taste.
Simmer and Blend Flavors
- Allow the soup to simmer for an additional 5-7 minutes, ensuring all ingredients are heated through and the flavors meld together.
Serve Warm
- Ladle the soup into bowls and serve immediately. Garnish with additional cilantro or a dollop of sour cream, if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
