Hearty Black Bean and Sweet Potato Soup: A Cozy, Flavor-Packed Meal in One Pot
When the weather cools down or you’re craving something warm and nourishing, this Black Bean and Sweet Potato Soup is the perfect solution. It’s hearty, naturally vegan, packed with fiber and plant-based protein, and full of bold Southwestern-style flavors. Plus, it comes together in one pot with simple pantry staples—making it ideal for busy weeknights or meal prep.
Whether you’re looking for a budget-friendly dinner idea or a nutritious make-ahead lunch, this Black Bean and Sweet Potato Soup is sure to become a staple in your rotation.
Why You’ll Love This Black Bean and Sweet Potato Soup
- High in protein and fiber
- Naturally vegan and gluten-free
- One-pot recipe = easy cleanup
- Freezer-friendly for meal prep
Ingredients You’ll Need
- 2 T. extra virgin olive oil
- 1 small red onion, diced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- Sea salt and black pepper, to taste
- ½ t. crushed red pepper flakes
- 1 T. ground cumin
- 2 t. chili powder
- ½ t. dried oregano
- 2 large sweet potatoes, peeled and cubed
- 3 T. tomato paste
- 2 15-oz. cans black beans, rinsed and drained
- 3 c. vegetable broth
- 1 c. frozen corn
- ¼ c. fresh cilantro, chopped
- 2 T. fresh lemon juice
How to Make Black Bean and Sweet Potato Soup
- Sauté the veggies:
Heat olive oil in a large soup pot over medium heat and add red onion and bell peppers. Season with salt and black pepper, to taste. Cook, stirring occasionally, until the veggies become soft and fragrant, around 4-5 minutes. - Bloom the spices:
Add crushed red pepper, cumin, chili powder, and dried oregano. Cook, stirring occasionally, until the spices become fragrant, approximately 1-2 minutes. - Simmer the soup:
Add sweet potatoes, tomato paste, and black beans. Season with additional salt and black pepper, if desired, and stir to combine. Add vegetable broth and increase heat to medium-high. Bring to a boil, then immediately reduce to medium-low. Cover and simmer for 15-20 minutes or until the sweet potatoes are fork tender. - Finish and serve:
Stir in the corn, cilantro, and fresh lemon juice. Taste and adjust seasonings, as desired, before serving. Enjoy!
Topping Ideas for Extra Flavor
Take your Black Bean and Sweet Potato Soup to the next level with these simple toppings:
- Sliced avocado or guacamole
- Crumbled tortilla chips
- A dollop of sour cream or Greek yogurt
- Extra cilantro or green onions
- Shredded cheese (if not strictly vegan)
Meal Prep and Storage Tips
This Black Bean and Sweet Potato Soup stores beautifully! Here’s how to keep it fresh:
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Let the soup cool completely, then freeze in individual portions for up to 3 months. Reheat on the stove or in the microwave.
Warm Up with a Bowl of Black Bean and Sweet Potato Soup
If you’re craving a meal that’s hearty, healthy, and bursting with flavor, this Black Bean and Sweet Potato Soup is a must-try. It’s proof that simple ingredients can create something incredibly satisfying. Make a batch tonight—you’ll be glad you did!
Black Bean and Sweet Potato Soup
Ingredients
Method
- Heat olive oil in a large soup pot over medium heat and add red onion and bell peppers.
- Season with salt and black pepper, to taste.
- Cook, stirring occasionally, until the veggies become soft and fragrant, around 4-5 minutes.
- Add crushed red pepper, cumin, chili powder, and dried oregano.
- Cook, stirring occasionally, until the spices become fragrant, approximately 1-2 minutes.
- Add sweet potatoes, tomato paste, and black beans.
- Season with additional salt and black pepper, if desired, and stir to combine.
- Add vegetable broth and increase heat to medium-high.
- Bring to a boil, then immediately reduce to medium-low.
- Cover and simmer for 15-20 minutes or until the sweet potatoes are fork tender.
- Stir in the corn, cilantro and fresh lemon juice.
- Taste and adjust seasonings, as desired, before serving. Enjoy!
