Black Bean And Sweet Potato Soup Recipe

Name: Black Bean And Sweet Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 1 whole Red Onion, Chopped; 3 cloves Garlic, Minced; 1 whole Sweet Potato, Peeled And Chopped; 1 whole Roasted Red Pepper, Chopped (you Can Use Jarred); 2 cans (15 Oz. Cans) Vegetable Broth, Low Sodium; 2 cups Water; 3 cans (15 Oz. Can) Black Beans, Low Sodium, Rinsed And Drained; 3 cans (14.5 Oz. Cans) Diced Tomatoes With Green Chiles; 1 Tablespoon Chili Powder; 2 teaspoons Cumin; 1 dash Red Pepper Flakes; 1/2 bunches Fresh Cilantro, Chopped; 1 dash Salt And Pepper, to taste

Servings: persons

1 Tablespoon Olive Oil
1 whole Red Onion, Chopped
3 cloves Garlic, Minced
1 whole Sweet Potato, Peeled And Chopped
1 whole Roasted Red Pepper, Chopped (you Can Use Jarred)
2 cans (15 Oz. Cans) Vegetable Broth, Low Sodium
2 cups Water
3 cans (15 Oz. Can) Black Beans, Low Sodium, Rinsed And Drained
3 cans (14.5 Oz. Cans) Diced Tomatoes With Green Chiles
1 Tablespoon Chili Powder
2 teaspoons Cumin
1 dash Red Pepper Flakes
1/2 bunches Fresh Cilantro, Chopped
1 dash Salt And Pepper, to taste

1
1. In a large soup pot, heat the olive oil. Add in the onion and cook until tender. Add in the garlic and cook for about 2 minutes.
2
2. Stir in the sweet potato and roasted red pepper. Cook for 5 minutes.
3
3. Add in the broth, water, black beans, and tomatoes. Stir well.
4
4. Add the chili powder, cumin, and red pepper flakes. Stir and toss in the cilantro. Stir again. Let the soup simmer on medium low for 30 minutes, or until the sweet potatoes are soft.
5
5. Season with salt and pepper and serve hot.
6
You can garnish the soup with cilantro, avocado slices, cheese, tortilla strips, and/or sour cream. To freeze, cool completely and put the soup in freezer safe containers.

566

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 1 whole Red Onion, Chopped, 3 cloves Garlic, Minced, 1 whole Sweet Potato, Peeled And Chopped, and more.

Yes, Black Bean And Sweet Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Bean And Sweet Potato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions