Sweet Potato Black Bean Soup

This sweet potato black bean soup is a warm hug in a bowl, perfect for chilly evenings or anytime you crave something comforting yet healthy. Its bright flavors from garlic, ginger, cumin, and paprika paired with the tang of fresh lime make it both satisfying and vibrant. This soup has become my go to when I want a hearty vegan meal that still feels special.

I first cooked this soup on a crisp fall weekend ever since then it’s been requested any time the weather turns cool or when I need a little kitchen comfort.

Ingredients

• Sweet potatoes: One and a half pounds of sweet potatoes peeled and cut into cubes which add natural sweetness and creaminess
• Onion: One large or two small onions finely chopped, they build the flavor foundation of the soup
• Fresh ginger: One tablespoon of finely chopped fresh ginger giving the soup a gentle warmth and zing
• Garlic: Three cloves of garlic finely chopped adding aromatic richness and depth
• Cooking oil: Two tablespoons of olive oil or any neutral cooking oil to sauté the aromatics without overpowering
• Paprika: Two teaspoons of paprika for smoky depth Spanish paprika is ideal if you can find it
• Cumin: One teaspoon of cumin brings an earthy complexity that pairs beautifully with sweet potatoes
• Salt: One and a half teaspoons kosher salt to enhance all the flavors if using fine salt start with less and adjust to taste
• Black beans: One 15ounce can of black beans undrained for protein and a creamy texture
• Fire roasted tomatoes: One 14.5ounce can of fireroasted tomatoes undrained which gives a smoky tang and vibrant color
• Broth or stock: Two to three cups of broth or stock vegetable broth is perfect to keep it vegan
• Lime: Half to one whole lime to brighten the soup with fresh acidity

Instructions

Prep the Produce:

Peel the sweet potatoes and cut them into threequarter inch cubes. Chop the onion finely. Peel and mince the garlic and ginger to release their full flavor.

Sauté the Aromatics:

Heat the olive oil in a Dutch oven or large soup pot over medium high heat. Add the chopped onion and cook, stirring often, for about two minutes until it begins to soften.

Toast the Spices:

Add the paprika, cumin, salt, ginger, and garlic to the pot. Keep stirring for another two minutes until the onions are translucent and you can smell the fragrant spices. If the spices start to stick or burn lower the heat.

Combine Main Ingredients:

Pour in two cups of broth or stock, then add the cubed sweet potatoes, the entire can of black beans, and the fireroasted tomatoes without draining. Stir everything together so the flavors start melding.

Cook the Soup:

Bring the soup up to a boil over high heat. Then lower to maintain a gentle boil, and let the soup cook, uncovered, for about 12 to 15 minutes or until the sweet potatoes are tender. Stir occasionally and press the potatoes gently with a spoon to keep them submerged. Add up to one extra cup of stock if the soup looks too thick or the liquid is absorbed too quickly.

Finish with Lime and Seasoning:

Turn off the heat and squeeze the juice of half a lime into the soup. Stir and taste. Adjust salt or lime juice as needed.

Serve Warm:

Ladle the soup into bowls and add extra lime wedges if you like for an extra citrus kick.

My favorite ingredient has to be the fresh lime juice which lifts the richness of the soup and makes every bite pop. I remember making this soup for a dinner with friends and one of them asked for seconds plus the recipe. It really highlights how simple ingredients come together to create something memorable.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to four days. When reheating add a splash of broth or water if the soup has thickened too much. You can reheat gently over low heat on the stove or in the microwave.

Ingredient Substitutions

If you do not have fireroasted tomatoes use regular canned tomatoes and add a dash of smoked paprika or chipotle powder for smoke flavor. Sweet potatoes can be swapped with butternut squash or pumpkin for a similar texture and sweetness. Black beans can be replaced with kidney beans or pinto beans depending on preference.

Serving Suggestions

This soup pairs wonderfully with warm crusty bread for dipping. Add a dollop of vegan sour cream or fresh avocado slices to enrich the texture. A sprinkle of fresh cilantro or chopped green onions brightens each bowl.

This hearty soup is simple to make and ideal for meal prep. Serve with lime wedges and crusty bread for a comforting bowl.

Common Questions About Recipes

→ What spices enhance the flavor of this soup?

Garlic, ginger, cumin, and paprika combine to create a warm, aromatic base that complements the sweet potatoes and black beans.

→ Can I adjust the soup's consistency?

Yes, adding more broth while cooking helps to achieve your preferred thickness, whether thicker or more broth-based.

→ Is this soup suitable for vegan diets?

Using vegetable broth and avoiding animal products makes this soup completely vegan-friendly.

→ How long does it take to cook the soup?

Preparation takes about 15 minutes, with a 30-minute cooking time on the stove to soften the sweet potatoes.

→ What is the purpose of lime in the soup?

The fresh lime juice adds a bright, tangy finish that balances the earthiness of the beans and spices.