Name: Sweet Potato Black Bean Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 pounds (680 g) sweet potatoes, peeled and cut into 3/4 inch (19 mm) cubes (about 4 1/2 cups); 1 large (or 2 small) onion, chopped; 1 tablespoon finely chopped ginger; 3 cloves garlic, finely chopped; 2 tablespoons (30 ml) olive oil (or your preferred cooking oil); 2 teaspoons paprika; 1 teaspoon cumin; 1 1/2 teaspoons kosher salt, or to taste; one 15 ounce (425 g) can black beans, undrained; one 14.5 ounce (411 g) can fire roasted tomatoes, undrained; 2 – 3 cups (473 – 710 ml) stock/broth, any type (for vegan soup, use vegetable broth); 1/2 – 1 lime (for juice and garnish)

If you’re looking for a cozy, wholesome soup that warms you from the inside out, this Sweet Potato Black Bean Soup Recipe is going to be your new favorite. It’s packed with hearty sweet potatoes, protein-rich black beans, and just the right amount of spices to keep things interesting. Plus, it’s super easy to pull together on a weeknight, yet impressive enough to serve guests. Trust me, once you try this, it’ll become a staple in your kitchen too!

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Why You’ll Love This Recipe

Super Nutritious: Sweet potatoes and black beans combine to offer fiber, protein, and vitamins in every comforting spoonful.
Easy Weeknight Meal: Minimal prep and one-pot cooking makes it perfect even when you’re pressed for time.
Flavorful yet Mild: The cumin, paprika, garlic, and ginger blend beautifully without overpowering, keeping it family-friendly.
Versatile: Vegan-friendly and adaptable to your pantry, with tomatoes and broth adding richness.

A large blue pot filled with a thick rich stew that has many small orange cubes of sweet potato, dark beans, and pieces of tomato in a brownish-red liquid. The stew has visible chunks of onion and a textured look from the cooked ingredients. A woman's hand is holding a black spoon, stirring the stew gently. The pot is placed on a white marbled surface, with a soft blue cloth nearby. Photo taken with an iphone --ar 2:3 --v 7 - Sweet Potato Black Bean Soup, healthy soup recipe, vegetarian comfort food, easy weeknight soup, nutritious vegan soup

Ingredients You’ll Need

Each ingredient here plays a key role — the sweetness of the potatoes, earthiness of the black beans, and the warm spices come together like a flavor hug. When shopping, look for firm sweet potatoes and good-quality canned beans and tomatoes for best results.

Flat lay of a medium-sized pile of peeled and cubed sweet potatoes, one large chopped onion, three garlic cloves, a small piece of peeled ginger root finely chopped, a small bowl of olive oil, two teaspoons of paprika, a teaspoon of cumin in a small dish, one can of black beans with some beans spilled out, one can of fire roasted tomatoes with tomatoes visible, a bowl of vegetable broth, and half a fresh lime cut into wedges placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Sweet Potato Black Bean Soup, healthy soup recipe, vegetarian comfort food, easy weeknight soup, nutritious vegan soup

Sweet Potatoes: I prefer slightly firm ones without blemishes to get nice cubes that hold up during cooking.
Onion: Adds a savory foundation; yellow onions work great here.
Ginger: Fresh ginger gives a bright zing—don’t skip it for that subtle warmth.
Garlic: The soul of any good savory soup, finely chopped so it disperses well.
Olive Oil: For sautéing the aromatics; you can use any neutral oil if preferred.
Paprika: Adds smoky depth—smoked paprika works especially well if you like that flavor twist.
Cumin: Provides earthiness and warmth, complementing the sweet potatoes perfectly.
Kosher Salt: Essential for balancing and bringing out the flavors; adjust to taste.
Canned Black Beans: Use undrained for extra bean broth in the soup, adding richness.
Fire Roasted Tomatoes: Their smoky flavor elevates the whole soup — canned is convenient and tasty.
Broth or Stock: Vegetable broth keeps it vegan; chicken broth is fine if you prefer.
Lime: Fresh lime juice added at the end brightens up the flavors beautifully.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how forgiving this soup is, so don’t hesitate to make it your own. Over the years, I’ve tweaked it to fit whatever I have on hand or specific tastes—feel free to experiment!

Spice it up: If you’re like me and enjoy a little heat, add a pinch of cayenne or chopped jalapeño when cooking the onions for a spicy kick.
Add Greens: Stir in chopped kale or spinach towards the end to boost nutrition and add a fresh bite.
Make it Creamy: Blend part or all of the soup after cooking for a velvety texture—my kids love this version.
Grain Boost: Stir in cooked quinoa or brown rice to turn this into a super hearty meal perfect for leftovers.

How to Make Sweet Potato Black Bean Soup Recipe

Step 1: Prep Your Veggies

Start by peeling and cutting your sweet potatoes into roughly 3/4 inch cubes. This size cooks through nicely without disintegrating. Chop your onion, finely mince the garlic and ginger — I find a sharp knife makes this quick and easy. Having everything ready before you heat the pot saves a lot of scrambling later.

Step 2: Build Your Flavor Base

Heat your olive oil in a large soup pot over medium-high heat. Toss in the onions and cook for about 2 minutes until they start to soften. Then stir in the garlic, ginger, paprika, cumin, and salt. Cook everything together for another 2 minutes, stirring often, so the spices have a chance to bloom and become fragrant. Keep an eye so the spices don’t burn—lower the heat if you need to.

Step 3: Add the Main Ingredients

Pour in about 2 cups of your broth to deglaze the pot and stir to lift those tasty browned bits. Add the cubed sweet potatoes, black beans (undrained), and fire roasted tomatoes (also undrained). Give it all a good stir to combine everything.

Step 4: Simmer Until Tender

Turn the heat to high and bring the soup to a boil. Once boiling, lower it to maintain a gentle boil and let it cook for about 12 to 15 minutes, stirring occasionally. Here’s a trick I learned: every time you stir, press the sweet potatoes down with your spoon so they stay submerged—it helps them cook evenly. If the liquid looks like it’s getting sucked up too fast, just add more broth, up to an extra cup.

Step 5: Brighten It Up & Serve

Turn off the heat and squeeze in the juice of half a lime—this little zing elevates the whole soup flavor. Give it a taste and add more salt or lime juice if you want that extra pop. Serve it hot, and don’t forget extra lime wedges for guests to add more brightness if they like.

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Pro Tips for Making Sweet Potato Black Bean Soup Recipe

Uniform Cubes: Cutting sweet potatoes evenly ensures they cook at the same rate and avoids mushy bits.
Spice Blooming: Cooking spices with the onion oil before adding liquids unlocks their full aroma and flavor.
Adjust Liquid as Needed: Don’t hesitate to add extra broth if the soup gets too thick while simmering.
Fresh Lime at the End: Adding lime juice after cooking lifts the flavors—adding it too early diminishes that freshness.

How to Serve Sweet Potato Black Bean Soup Recipe

A white bowl filled with a stew made of three layers: bright orange cubes of sweet potato on the bottom and scattered through the stew, a layer of dark black beans mixed with cooked onions and small tomato pieces, all covered in a rich reddish-brown broth, topped with small green chopped herbs in the center. The bowl is placed on a wooden board with two silver spoons on the board behind it, sliced brown bread in the blurred background on a white marbled surface, and a lime wedge with green herbs on the right side. Another white bowl with the same stew is partially visible on the right. Photo taken with an iphone --ar 2:3 --v 7 - Sweet Potato Black Bean Soup, healthy soup recipe, vegetarian comfort food, easy weeknight soup, nutritious vegan soup

Garnishes

I love topping this soup with a few fresh lime wedges and a sprinkle of chopped cilantro or parsley for color and freshness. If you want some extra crunch, toasted pumpkin seeds or crushed tortilla chips add a fun texture contrast. Sometimes I swirl in a dollop of vegan sour cream or yogurt when serving to add creaminess.

Side Dishes

This soup pairs beautifully with warm crusty bread or corn tortillas. My family especially enjoys it served alongside a simple mixed green salad or avocado slices for extra healthy fats. When I need a heartier meal, I serve it with quinoa or brown rice on the side.

Creative Ways to Present

For a dinner party, I like serving this soup in mini pumpkin bowls — it’s festive and adds an extra wow factor. Another idea is layering the soup with dollops of guacamole, crema, and crispy tortilla strips in clear glass bowls so everyone can see those vibrant colors layered beautifully.

Make Ahead and Storage

Storing Leftovers

After the soup cools, I store leftovers in an airtight container in the fridge. It usually lasts about 3 to 4 days and actually tastes even better the next day once the flavors meld fully.

Freezing

This soup freezes wonderfully. I portion it out in freezer-safe containers or bags, leaving some space for expansion. When I’m ready to enjoy it, I thaw overnight in the fridge before reheating. It’s great to keep on hand for busy days.

Reheating

Reheat leftovers gently on the stovetop over medium heat, stirring occasionally. You might need to add a splash of broth or water to loosen it up since it thickens in the fridge. Avoid microwaving straight from frozen as it heats unevenly, but if you do, stir often.

FAQs

Can I use dried black beans instead of canned?

Absolutely! Just remember to soak and cook the dried beans fully before adding them to the soup, since they take longer to soften. Using canned beans is a time-saver, but dried beans offer great flavor when prepared properly.
What kind of broth is best for this soup?

Vegetable broth keeps it vegan and light, but chicken broth works well if you want extra depth. Just choose a broth that’s not too salty to avoid over-seasoning your soup.
Can I make this soup spicy?

Yes! I like adding a pinch of cayenne pepper or some diced jalapeño when cooking the onion and garlic to give it a nice warmth. Adjust to your taste so it’s just right.
Is this soup suitable for meal prep?

Definitely! The Sweet Potato Black Bean Soup Recipe holds up well in the fridge for several days and freezes beautifully, making it a great make-ahead option for busy weeks.
How can I make this soup creamier without dairy?

Try blending a portion of the soup with an immersion blender or in a countertop blender until smooth, then stir it back into the pot. Alternatively, adding a spoonful of mashed avocado or a swirl of coconut milk lends creaminess without dairy.

Final Thoughts

This Sweet Potato Black Bean Soup Recipe has become a go-to comfort meal for me and my family—simple, nutritious, and bursting with cozy flavors. I love how it strikes a perfect balance between sweet, smoky, and tangy notes, and how adaptable it is to whatever you have on hand. I bet once you try it, you’ll find yourself reaching for it again and again, especially on chilly nights or when you want something soothing and satisfying. Give it a whirl and enjoy every delicious spoonful!