Sweet Potato Black Bean Soup is a favorite one-pot comfort food. It’s rich, sweet, spicy, and delicious. It takes only 30 minutes to prepare.

Sweet potatoes are versatile vegetables with Southwest flavors such as lime, cumin, and cilantro to make this healthy, delicious soup. This vegan soup is more like a sweet potato and black beans stew than a soup.

WHY YOU ARE GOING to LOVE IT

  • This recipe uses essential ingredients that you already have.
  • This tasty sweet potato soup recipe has a hearty, delicious flavor packed with delicious flavors.
  • This delicious soup is easy to make quickly. It takes only 30 minutes.
  • Sweet potato black bean soup is super healthy. It is rich in vitamins (especially Vitamin A) and minerals. It is also rich in fiber, folate, and protein.
  • You can make great leftovers! The soup is even better the following day. This simple black bean soup recipe is great for meal prep and can be frozen well.
  • It’s a vegan recipe, so it’s milk free and gluten-free.

NOTES ADDITIONAL

    • Olive Oil Olive oils have a distinctive flavor that compliments the recipe. However, you can use any oil for sauteing the vegetables.
    • I used standard yellow onions, but you could also use white onions. One cup of chopped onion is equal to a medium onion.
    • Carrot A large carrot can be roughly chopped into one-cup pieces.
    • Celery About one cup of chopped celery.
    • Garlic If you’re a fan of garlic, add another clove. You can also use pre-minced cloves of garlic.
    • Vegetable Broth Store-bought broths are high in sodium. So I prefer low-sodium or no-salt-added broths to control the saltiness of my soup.
    • Corn Freezed corn is excellent; you don’t need to defrost it. Can you use canned corn kernels? If so, cook them for a few minutes longer.
    • Sweet Potato While sweet potatoes are the star of this soup, they can be huge. I used two medium-large sweet potatoes (3 lbs) to make four cups.
    • Black Beans One 15-ounce can of black beans. This is an easy recipe that doesn’t require dry beans. This is an excellent way of using leftover cooked dried beans.
    • Chipotle Pepper & Adobo Sauce This magical ingredient is a must-have! A spicy and smoky sauce called Adobo is available for Chipotle peppers. Two elements in one! You will find Chipotle peppers with adobo Sauce in your Mexican food section at your grocery store.
    • Lime Juice
    • Cumin
  • Salt & Pepper

HOW TO MAKE IT

      1. Heat the olive oil in a large soup pan or Dutch oven on medium heat. Once the olive oil has melted, saute the onion and celery until soft.
    2. Bring to a boil the rest of the ingredients. Reduce heat to low and simmer the sweet potatoes until tender.

HELPFUL TIPS

      • This soup requires some chopping. A food processor can help make this process easier. This is why I use my mini-chopper. It can also be used as an immersion blender for creamy soups.
      • Low-sodium and salt-free vegetable broths are best. Salt can be added to suit your tastes.
      • Chipotle pepper adds a delicious smoky heat. You can reduce the spice by removing the seeds from the Chipotle before you chop it. You can also use another chipotle if you prefer more heat. You should taste it first.
      • There are several peppers in a six- to seven-ounce can of chipotle chili peppers in adobo marinade. You can keep the extra sauce and peppers in the refrigerator for up to seven days in an airtight container. They can be used in recipes such as Chipotle Cheeseburgers and Chipotle chicken Enchiladas.
      • Additional Chipotle peppers may also be frozen for up to 6 months.
      • You can keep leftover soup in a sealed container in the refrigerator for up to four days.
      • Allow the soup to cool completely before freezing. Divide the soup into containers or freezer bags. You can freeze the soup for up to 3 months. You can thaw it overnight in the refrigerator and then reheat it in the microwave or cover saucepans on low heat when you are ready to use.

RECIPE

Ingredients

        •  Two tablespoons of olive oil
        •  One medium onion diced.
        •  One clove of minced garlic
        •  Two ribs of celery diced.
        •  One carrot sliced and peeled.
        •  One can of black beans, 15 ounces drained.
        •  4 cups vegetable stock low in sodium 
        • Juice of one lime
        •  Two sweet potatoes with orange flesh peeled and chopped into cubes (4 cups).
        •  1 cup frozen corn
        •  One Chipotle pepper seed and diced.
        •  Two tablespoons adobo
        •  One teaspoon cumin
        •  Salt 1/2 teaspoon to taste
        •  1/4 teaspoon black pepper
        •  For garnish, four tablespoons of chopped fresh cilantro.

Instructions

        • Heat oil in a large saucepan on medium heat.
        • Mix in onion, garlic, and carrots.
        • Cook vegetables until tender, about 5 minutes.
        • All other ingredients, except cilantro, should be added.
        • Let sweet potatoes simmer for 15 minutes or until tender.
        • Serve with lime wedges and garnish with cilantro.