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Black Bean Sweet Potato Soup

Black bean sweet potato soup in white bowl topped with cilantro and tortilla chips
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A hearty, nutritious soup combining black beans, sweet potatoes, and coconut milk with smoky spices. Simple one-pot recipe.

Ingredients

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  • 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

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion, red bell pepper, and jalapeño. Sauté for 4-5 minutes until bell pepper softens and onion becomes translucent.
  2. Stir in finely chopped garlic and cook for another minute until aromatic.
  3. Add ground cumin and smoked paprika to the pot. Stir continuously for 30-60 seconds to toast the spices and release their flavors.
  4. Add cubed sweet potatoes and drained black beans. Pour in vegetable stock and coconut milk, stirring well to combine. Increase heat to medium-high and bring mixture to a boil.
  5. Reduce heat to medium-low and simmer uncovered for 15-20 minutes, stirring every 5 minutes, until sweet potatoes are fork-tender.
  6. Add fresh spinach to the pot and stir to combine. Place lid on pot and let sit for 1-2 minutes until spinach wilts completely.
  7. Taste and adjust seasoning with salt and pepper. Serve hot with desired toppings like tortilla chips, avocado, cilantro, or lime wedges.

Notes

  • Toast spices before adding liquids to release their full flavor and create more depth.
  • Full-fat coconut milk provides the best creamy texture. Light coconut milk can be used but soup will be less rich.
  • Stir every 5 minutes while simmering to prevent ingredients from sticking to bottom of pot.
  • If soup is too thick, add more vegetable stock. If too thin, simmer longer uncovered to reduce.
  • Spinach texture may change when frozen. Add fresh spinach when reheating frozen soup for best results.
  • Recipe yields approximately 8 cups of soup (6 servings).

Nutrition

Find it online: https://www.benefitiany.com/black-bean-sweet-potato-soup/