This Sweet Potato and Black Bean Soup is a cozy, comforting bowl of deliciousness, perfect for a chilly evening or a light lunch. It's packed with flavor, easy to make, and surprisingly versatile. I first made this soup on a whim one rainy Tuesday, and it instantly became a family favorite. We usually pair it with some crusty bread—the perfect dipping vessel for all that wonderful flavor.
What I love most about this recipe is its adaptability. Feel free to experiment with different spices—smoked paprika, chipotle powder, or even a hint of cinnamon—to create your own unique flavor profile. You can even add some sauteed mushrooms or corn for extra texture and nutrients. It's a flexible base recipe that encourages creative experimentation; there are no hard rules here—just feel free to let your creativity run wild.
Required Equipments
- Large pot or Dutch oven
- Immersion blender or regular blender
- Cutting board
- Chef's knife
- Measuring cups and spoons
Sweet Potato and Black Bean Soup: Frequently Asked Questions
Sweet Potato and Black Bean Soup
This hearty and flavorful soup is easy to make and perfect for a chilly evening. The sweet potatoes and black beans create a delicious combination of flavors and textures.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
đź“– Instructions
- First things first, preheat your oven to 400°F (200°C). Grab about 2 large sweet potatoes, give 'em a scrub, and then pierce them all over with a fork. This prevents explosive sweet potato action in your oven (trust me on this one!).
- Toss those spuds onto a baking sheet and roast for about 45-60 minutes, or until they're nice and tender, easily pierced with a fork. You know, like a marshmallow... a starchy, orange marshmallow.
- While the sweet potatoes are doing their thing, grab 1 tablespoon of olive oil and heat it up in your large pot or Dutch oven over medium heat. Sauté 1 chopped onion (about 1 cup) and 2 cloves of minced garlic for about 5 minutes, until softened and fragrant. Don't burn the garlic; nobody likes burnt garlic.
- Now, add 1 (15-ounce) can of black beans (rinsed and drained – this is crucial!), 4 cups of vegetable broth (or chicken broth, if you prefer), and a teaspoon of cumin, a half-teaspoon of chili powder, and a quarter-teaspoon of cayenne pepper (optional, but adds a nice kick!). Stir everything together like you mean it.
- Once your sweet potatoes are cool enough to handle, scoop out the flesh and add it to the pot. Use a potato masher or a fork to break it up a bit. It doesn't have to be perfectly smooth, but we want to get rid of those big chunks.
- Bring the soup to a simmer, then reduce the heat to low and let it gently bubble away for about 15 minutes. This allows the flavors to really meld together and become one with each other—like two lovers holding hands under the summer sun.
- After 15 minutes, use an immersion blender to puree the soup until it reaches your desired consistency. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender. Blend until smooth. Please be careful when blending hot liquids; hot soup is a very dangerous thing.
- Taste and adjust seasonings as needed. You might want to add a pinch more cumin, chili powder, salt, or pepper to get it just right. The goal? A flavor bomb of sweet and spicy!
- Serve hot, and garnish with a dollop of sour cream or plain Greek yogurt (optional), and some fresh cilantro (if you're feeling fancy!). Enjoy your delicious and heartwarming sweet potato and black bean soup!
đź“ť Notes
- For a smoother soup, use an immersion blender or carefully puree in a regular blender. Be cautious when blending hot liquids.
- Feel free to adjust the amount of spices to your liking.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- If you don't have fresh cilantro, you can substitute with parsley or chives.
🍎 Nutrition
Calories: 300kcal
Protein: 12g
Fat: 5g
Carbohydrates: 50g
Fiber: 10g
Calcium: 50mg
