There is nothing quite like a hearty, nourishing bowl of soup when the weather turns cold. This Black Bean and Sweet Potato Soup has quickly become one of my go-tos when it’s chilly outside and I am craving something filling yet wholesome. It is packed with flavour thanks to simple pantry staple spices.
This recipe is the kind of easy, no-fuss meal I love sharing here at Carrie’s Kitchen. Everything simmers away in one pot, and the end result feels like a hug in a bowl with a subtle kick of spice to warm you right up.
Why You’ll Love This Black Bean and Sweet Potato Soup
This is a soup that ticks all the boxes for busy weeknights, meal prep, and healthy eating.
- Hearty and satisfying: The black beans add plenty of protein and fibre, making it a complete meal on its own.
- Budget-friendly: Most of the ingredients are store-cupboard staples, so it is perfect for using up what you already have.
- Naturally vegan and gluten-free: It is a plant-based meal that everyone will love, whether or not they usually eat vegan.
- Freezer-friendly: Make a double batch – it freezes beautifully for quick lunches or dinners later in the week.
Ingredients
Full ingredients list with quantities is included in the recipe card below. These are some helpful notes about the main ingredients including some swaps and substitutes where applicable.
- Black Beans – I use canned for ease.
- Sweet Potato – peeled and cut into small pieces, about 2cm cubes.
- Onion and garlic – staple aromatics of most soups – I like a regular white onion, but you can also use red or shallot.
- Carrot – optional but a great way to add some extra veg. Red pepper would also work well instead.
- Sweetcorn – I use a can of sweetcorn for ease, frozen or fresh work equally well.
- Spices for flavour – paprika, chipotle paste, oregano and cumin. For a more intense heat increase the chipotle and/or switch the paprika to smoked.
- Tinned tomatoes
- Stock or broth – I prefer chicken stock but vegetable works well too and means the soup is vegan. Use homemade stock if you have it.
- Fresh Coriander or Cilantro– optional, as garnish. Coriander haters can swap for parsley or chives.
Tips for the Best Flavour
A good soup is all about layering flavour. Start by gently sautéing your onions and garlic until soft and golden – that is where the magic begins. Don’t skip the spices; they bring warmth and depth to the beans and sweet potatoes. If you like your soup a bit spicier, feel free to add in some chopped chilli, increase the chipotle or drizzle over some hot sauce to serve.
For a creamier texture, blend part of the soup before serving and leave the rest chunky. A squeeze of lime juice at the end brightens everything up.
How to Serve
I love serving this black bean and sweet potato soup with a dollop of Greek yogurt or sour cream, a sprinkle of fresh coriander, and maybe a few slices of avocado on top. Sometimes I add grated cheese and a drizzle of hot sauce (Cholula would be my preference here). It is also great with crusty bread or warm tortillas for dipping.
If you are making it ahead for lunches, store in individual portions – it freezes and reheats really well and tastes even better the next day.
This soup is also delicious served as a sweet potato and black bean stew with rice – reduce the stock down to 750ml/3 cups or even 500ml/2 cups depending on preference.
Got Leftovers?
Keep in the fridge for up to 3 days.
Freeze for up to 3 months. Allow to cool and transfer to a freezer safe container. I use these ziploc freezer bags to freeze in portions. Defrost overnight in the fridge.
Reheat on the stove or in the microwave with a splash of water until piping hot.
More Cosy Soup Recipes
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Black Bean and Sweet Potato Soup
Equipment
Ingredients
- 600 grams sweet potato - peeled and cut in ½ inch cubes
- 1 onion - diced
- 2 large carrots - diced
- 3 cloves garlic - diced
- 1 tsp paprika
- 1 tsp chipotle paste - optional or can increase
- 1/2 tsp cumin
- 1 tsp oregano
- 1.5 tsp salt
- 2 400g tins black beans - drained and rinsed
- 1 400g tin chopped tomatoes
- 150 grams sweetcorn - canned or frozen
- 1 litre stock - chicken or vegetable
- 1 tbsp oil - neutral, for cooking
Instructions
- Heat the oil in a large pot or Dutch oven. Add the onion and salt and cook for 5-8 minutes until softening.
- Add in the diced sweet potato and carrot and stir in the cumin, oregano, paprika and chipotle paste. Stir well and cook for 2-3 minutes then add the garlic.
- Once the garlic is fragrant (about a minute) add in the beans, corn, chopped tomatoes and stock. Give it a good stir then pop the lid on and bring to a boil.
- Simmer, with the lid on, for 20-30 minutes, until the potatoes and carrots are soft.
- Stir in fresh chopped coriander to serve.
Notes
Nutrition
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