Black Bean Sweet Potato Soup

This black bean sweet potato soup is hands down one of my favorite ways to warm up on a chilly evening. It’s packed with hearty black beans, tender sweet potatoes, and just the right amount of spice. Plus, it comes together in one pot with ingredients you probably already have in your pantry.

I started making this soup on repeat after a particularly busy week when I needed something filling but didn’t want to spend hours in the kitchen. The combination of creamy coconut milk with smoky spices creates this incredibly satisfying bowl that feels like a warm hug. What I love most is how versatile it is. You can load it up with your favorite toppings like tortilla chips, avocado, or a squeeze of lime. This healthy black bean soup with sweet potato has become my go-to recipe when I want something nutritious without sacrificing flavor.

What You’ll Need for This Hearty Black Bean Soup

I always use fresh garlic and quality spices in my black bean sweet potato soup because they really make a difference in the final flavor. Here’s something I learned the hard way: toasting your spices before adding liquids releases their essential oils and creates a more complex taste. Don’t skip this step! For the coconut milk, go with full-fat because it adds incredible richness without any dairy.

• 2 tablespoons olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 1 jalapeño, deseeded and finely chopped
• 3 garlic cloves, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 medium sweet potatoes (about 1.5-2 lbs total), peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups vegetable stock
• 1 can (14 oz) full-fat coconut milk
• 2 cups fresh spinach
• Salt and pepper to taste

My preference: I use canned black beans for convenience, but if you have time to cook dried beans, they work beautifully too. For heat level, deseed the jalapeño if you’re sensitive to spice, or leave those seeds in for extra kick.

How I Make This Simple Black Bean Sweet Potato Soup

Having all your ingredients prepped before you start makes this black bean sweet potato soup come together smoothly. The active cooking time is about 10 minutes, then it just simmers while you relax.

Step 1: Heat the olive oil in a large pot over medium heat. Add the diced onion, red bell pepper, and jalapeño. Sauté for 4-5 minutes, stirring occasionally, until the bell pepper softens and the onion turns translucent (you’ll see it become almost see-through instead of opaque white).

Step 2: Stir in the finely chopped garlic and cook for another minute until it becomes aromatic. Watch it carefully so it doesn’t burn and turn bitter.

Step 3: Add the ground cumin and smoked paprika to the pot. Stir continuously for about 30-60 seconds to toast the spices. You’ll notice the wonderful aroma that fills your kitchen at this point.

Step 4: Add the cubed sweet potatoes and drained black beans to the pot. Pour in the vegetable stock and coconut milk, stirring well to combine everything. Increase heat to medium-high and bring the mixture to a boil.

Step 5: Once boiling, reduce the heat to medium-low and let the soup simmer uncovered for 15-20 minutes. Stir every 5 minutes or so to prevent sticking. The sweet potatoes should be fork-tender when done (a fork should slide through easily with no resistance).

Step 6: Add the fresh spinach to the pot and stir gently to combine. The spinach will look like a lot at first but wilts down to almost nothing. Place a lid on the pot and let it sit for 1-2 minutes until the spinach completely wilts.

Step 7: Taste and adjust the seasoning with salt and pepper as needed. Serve hot with your favorite toppings.

Perfect Pairings for Your Black Bean Sweet Potato Soup

This soup pairs beautifully with items that add texture and complement its creamy, slightly spicy profile.

Crusty Sourdough Bread: The tangy flavor and chewy texture of sourdough is perfect for dipping into this rich black bean sweet potato soup. It adds substance and helps soak up every last drop.

Warm Cornbread: This classic pairing brings a touch of sweetness that balances the smoky spices beautifully. The crumbly texture contrasts nicely with the soup’s creaminess.

Tortilla Chips: Crunchy tortilla chips add a satisfying textural element and work as both a side and topping. They’re perfect for scooping up hearty spoonfuls.

Simple Green Salad: A light salad with lime vinaigrette cuts through the richness and adds freshness to your meal. It’s especially nice if you’re serving this soup as a main course.

Mexican Rice: Cilantro-lime rice served alongside creates a complete, filling meal and adds another layer of flavor that complements the soup’s Southwestern profile.

Complementary Sweet Potato Soup Recipes

This black bean sweet potato soup’s Southwestern flavors offer a unique twist on traditional sweet potato recipes, but exploring other variations reveals different comfort food possibilities. For classic warming spices without the beans, the Sweet Potato Soup highlights sweet potatoes’ natural creaminess with cinnamon and turmeric. When seeking additional vegetables alongside legumes, the Sweet Potato Vegetable Soup combines butternut squash, carrots, and leafy greens for maximum nutrition.

For those preferring animal protein over plant-based options, the Creamy Chicken Sweet Potato Soup features tender chicken in a dairy-rich broth that complements sweet potatoes beautifully. To explore roasted vegetable variations, try the Butternut Squash Sweet Potato Soup, which caramelizes vegetables for deeper flavor while maintaining that silky coconut milk texture similar to this recipe.

Storing Your Leftover Black Bean Sweet Potato Soup

This black bean sweet potato soup stores beautifully, making it perfect for meal prep. Let the soup cool completely before transferring it to airtight containers. It will keep in the refrigerator for up to 4 days. This recipe yields about 8 cups of soup total.

For reheating, warm it gently on the stove over medium heat, stirring occasionally. If the soup has thickened up in the fridge (it will), add a splash of vegetable broth or water to reach your desired consistency. The flavors often deepen after a day or two, making leftovers even more delicious.

You can freeze this soup for up to 3 months in freezer-safe containers or bags. Just note that the spinach texture may change slightly after freezing. I like to add fresh spinach when reheating frozen soup for the best results. Thaw overnight in the refrigerator before reheating.

Your Black Bean Sweet Potato Soup Questions Answered

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