Sweet Potato Black Bean Soup is a wholesome, flavour-packed dish that brings together the natural sweetness of tender sweet potatoes and the earthy richness of black beans. Balanced with warm spices and a savory broth, this soup is both satisfying and nourishing, making it ideal for cozy dinners or healthy meal prep.
Potato Black Bean Soup:
This soup is naturally vegetarian, high in fiber, and loaded with plant-based protein. Whether enjoyed as a light meal or a filling main course, Sweet Potato Black Bean Soup delivers comfort, nutrition, and bold flavor in every spoonful.
History:
Beans and root vegetables have long been staples in traditional cuisines across the Americas. Black beans are central to Latin American and Caribbean cooking, while sweet potatoes have been cultivated for thousands of years. Combining these two ingredients in soups became popular as a nutritious, affordable, and filling meal, especially in vegetarian and plant-based cooking.
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Sweet Potato Black Bean Soup
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) black beans, drained and rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion and bell pepper until softened.
- Add garlic, cumin, chili powder, and smoked paprika; stir until fragrant.
- Add sweet potatoes and vegetable broth; bring to a boil.
- Stir in black beans and cook for 5–10 more minutes.
Notes
- Use low-sodium broth to control salt levels.
- Soup thickens naturally as it rests.
- Adjust spices for mild or bold flavour.
- Blending part of the soup creates a creamier texture.
- Best served fresh but great as leftovers.
Tips for Potato Black Bean Soup:
- Add corn for extra sweetness and texture.
- A squeeze of lime brightens the flavors.
- Top with crushed tortilla chips for crunch.
- Serve with crusty bread or rice.
- Store in the refrigerator for up to 4 days.
FAQs for Potato Black Bean Soup:
Q1: Can I make this soup vegan?
Yes, this recipe is naturally vegan.
Q2: Can I freeze Sweet Potato Black Bean Soup?
Yes, freeze for up to 2 months in airtight containers.
Q3: What can I use instead of black beans?
Kidney beans or pinto beans work well.
Q4: Is this soup spicy?
It’s mildly spiced, but you can add chili flakes for heat.
Q5: Can I cook this in a slow cooker?
Yes, cook on low for 6–7 hours or high for 3–4 hours.
Conclusion:
Sweet Potato Black Bean Soup is a nourishing, easy-to-make dish that’s perfect for healthy living without sacrificing flavor. Warm, filling, and versatile, it’s a wonderful addition to your weekly meal plan and a comforting bowl you’ll return to again and again.