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Hearty and Healthy Sweet Potato Black Bean Soup Recipe You’ll Love

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Learn how to make delicious Sweet Potato Black Bean Soup. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 2 large sweet potatoes (about 2 pounds), peeled and diced
  • 1 cup dried black beans (or 2 cans black beans, drained and rinsed)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 large carrot, diced
  • 1 stalk celery, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder (adjust to taste)
  • 6 cups low-sodium vegetable broth (or chicken broth for a richer flavor)
  • 2 tablespoons olive oil or bacon drippings for sautéing
  • Salt and freshly ground black pepper, to taste
  • Juice of 1 lime (optional, for brightness)
  • Fresh cilantro or parsley for garnish (optional)
  • Substitution suggestions:
    • If you don’t have dried black beans, canned works just fine — just skip soaking.
    • For a spicier kick, add a pinch of cayenne or a diced jalapeño.
    • Swap out sweet potatoes for butternut squash for a slightly different sweetness.

Instructions

  1. If using dried black beans, start by rinsing them and soaking overnight or for at least 6 hours. Drain and rinse again before cooking. This step helps soften them and reduces cooking time.
  2. In a large heavy-bottomed pot, heat the olive oil or bacon drippings over medium heat. Once shimmering, add the chopped onion, carrot, and celery. Sauté gently until the vegetables are soft and the onion is translucent, about 7-8 minutes.
  3. Add the minced garlic, cumin, smoked paprika, and chili powder to the pot. Stir for about 1 minute until fragrant — this step brings out the soul of the spices, just like Mama Lu’s secret touches.
  4. Toss in the diced sweet potatoes and drained black beans. Pour in the vegetable broth and stir everything together.
  5. Bring the soup to a boil, then reduce heat to low and cover the pot. Let it simmer gently for about 45 minutes if using dried beans, or 25 minutes if using canned, until the sweet potatoes are tender and the beans are soft.
  6. Once cooked, use an immersion blender to puree about half of the soup directly in the pot. This creates a creamy texture without needing cream or thickeners. If you don’t have an immersion blender, carefully transfer half the soup to a regular blender, puree, and return it to the pot.
  7. Season with salt and pepper to taste. Add the lime juice if using — it brightens the flavors and adds a fresh contrast that reminds me of summer evenings on the porch.
  8. Give the soup one final stir and let it simmer uncovered for another 5 minutes to meld all the flavors.
  9. Ladle into bowls, garnish with fresh cilantro or parsley if you like, and serve warm.

Find it online: https://claracooking.com/sweet-potato-black-bean-soup/