Black Bean and Sweet Potato Soup

This black bean and sweet potato soup is a delicious meal that will warm you up to the core. Filled with hearty beans and nutritious veggies, it’s a fuss-free soup that you’ll find yourself making again and again.

I love soups with chili flavors, and this black bean and sweet potato soup is one of my favorites. It’s the kind of soup you can serve with chili toppings such as tortilla chips, sliced green onions, sliced jalapeños, cilantro and basically anything else you fancy.

This soup's all about keeping it real with simple, pantry-friendly ingredients. Sweet potatoes, black beans, some spices - and you're good to go. It's easy, hearty, and oh-so-tasty, perfect for any day.

Why you’ll love this black bean and sweet potato soup

• Super easy: It's basically a toss-in-the-pot recipe. No fancy steps, just simple cooking.
• Pantry staples: The soup uses ingredients you probably already have. No need for a special grocery run.
• Deliciously hearty: It’s the perfect combo of hearty and tasty – it fills you up in the best way!

What you’ll need

Olive oil — You’ll need a splash of good olive oil to sauté the onion and bell peppers for the perfect flavor base.

Onion and bell peppers — They add a lovely sweetness and a bit of crunch to the soup. Feel free to mix up the colors of the bell peppers for a vibrant look.

Jalapeño — Deseed it if you're not big on heat, or leave the seeds in if you're after some extra spice.

Garlic — Fresh is best, and make sure you chop it finely – garlic is the secret to that awesome aroma and rich flavor.

Spices — I like to make this soup with a mix of ground cumin and smoked paprika. Chili powder or your favorite taco seasoning would also work.

Sweet potato — This is what makes the soup hearty and filling. Peel them and chop them into bite-sized pieces.

Black beans — They bring protein and fiber to the party. I use canned for convenience, but you can also make the soup with black beans that you’ve previously cooked from dry.

Coconut milk — Full-fat coconut milk is best; it adds a subtle sweetness and makes the soup wonderfully rich.

Fresh spinach — Toss it in right at the end. It wilts quickly and adds a pop of color and a boost of nutrients.

How to make black bean sweet potato soup

In a large pot, heat the olive oil over medium heat. Add the diced onion, red bell pepper, and jalapeño. Sauté for 4-5 minutes or until the bell pepper is softened and the onion becomes translucent.

Stir in the finely chopped garlic and cook for another minute.

Add the ground cumin and smoked paprika and stir to combine.

Add the sweet potato cubes and black beans, then pour the vegetable stock and coconut milk. Stir well to combine and bring the mixture to a boil.

Reduce the heat and let the soup simmer for 15-20 minutes until the sweet potatoes are tender.

Next, add the fresh spinach to the pot and stir to combine. Place a lid on the pot and simmer for 1-2 minutes until the spinach wilts.

Adjust the seasoning to taste and serve hot with crusty bread, tortilla chips or cornbread.

Helpful tips

• Add the spices to the pot before the liquids. Toasting them for a minute or so helps release their full flavor.
• While simmering, give the soup a stir now and then to prevent anything from sticking to the bottom of the pot.
• If the soup is too thick, add a bit more stock or water. If it's too thin, let it simmer a bit longer without a lid to reduce.

Substitutions and variations

• Add more veggies: Throw in extra veggies like carrots, celery, or even zucchini. It's a great way to use up what you have in the fridge and add more nutrition to your soup.
• Change the beans: If black beans aren't your thing or you're looking to mix it up, try kidney beans, pinto beans or even chickpeas for a different twist.
• Swap the greens: Not a fan of spinach? Try kale or collard greens for a heartier texture. Just remember to add them a bit earlier since they take longer to wilt.

What to serve with sweet potato and black bean soup

• Crusty bread: A slice of warm, crusty bread like a baguette or sourdough is perfect for dipping into the soup and soaking up all the flavorful broth.
• Chili toppings: Get creative with chili-style toppings like plant-based shredded cheese, sour cream, diced avocado, chopped cilantro, or a squeeze of lime for an extra burst of flavor and texture.
• Cornbread: Enjoy the black bean soup with a side of warm cornbread for a classic, comforting combination.

Leftovers and storage

• Storage: Cool the soup completely and store it in an airtight container in the refrigerator. It'll keep well for up to 4 days.
• Reheating: Gently reheat the soup on the stove over medium heat, stirring occasionally, until it's heated through. If it's too thick, add a splash of water or vegetable broth to thin it out.
• Freezing: Freeze the soup in airtight containers or freezer bags for up to 3 months. Thaw in the fridge overnight before reheating. Note: Spinach may change texture upon freezing and thawing, so it might be a good idea to add fresh when reheating.

If you liked this black bean and sweet potato soup, you might also like some of my other easy vegan soup recipes:

• Tomato Gnocchi Soup
• Vegan Creamy Mushroom Soup
• Vegan Tortellini Soup
• Chickpea Curry Soup
• Italian Lentil Soup

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