Sweet Potato Black Bean Soup

Warm up with this hearty Sweet Potato and Black Bean Soup, a fiber-rich meal that combines creamy textures with protein-packed legumes. This gut-friendly dish is simmered with a blend of aromatic spices, making it an ideal choice for a cozy, warming dinner that is both easy to prepare and nutrient-dense.

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The combination of diced sweet potatoes, red bell pepper, and black beans creates a vibrant and satisfying bowl. Infused with smoked paprika, ground cumin, and coriander, every spoonful offers a depth of flavor that is enhanced by the subtle acidity of diced tomatoes.

Ingredients

• Vegetables: 2 medium sweet potatoes (peeled and diced), 1 large yellow onion (diced), 2 cloves garlic (minced), 1 medium carrot (diced), 1 stalk celery (diced), 1 red bell pepper (diced).
• Legumes: 2 cans (400 g each) black beans, drained and rinsed.
• Liquids: 1 liter (4 cups) vegetable broth, 400 g (1 can) diced tomatoes with juice.
• Spices & Seasonings: 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp ground coriander, 1/4 tsp cayenne pepper (optional), 1 bay leaf, 1/2 tsp salt, 1/4 tsp black pepper.
• Garnishes (optional): Chopped fresh cilantro, lime wedges, sliced avocado.

Instructions

Step 1: Sauté the Base

Heat 2 tbsp olive oil in a large pot over medium heat. Add onion, carrot, celery, and bell pepper. Sauté for 5 minutes until softened.

Step 2: Add Aromatics

Add garlic and cook for 1 minute until fragrant.

Step 3: Season and Sauté

Stir in sweet potatoes, cumin, smoked paprika, coriander, cayenne, and bay leaf. Cook for 2 minutes, stirring often.

Step 4: Simmer

Pour in the vegetable broth and diced tomatoes with juice. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes, or until sweet potatoes are tender.

Step 5: Finish the Soup

Add black beans, salt, and black pepper. Simmer uncovered for 5–10 minutes to blend flavors.

Step 6: Texturize and Serve

Remove the bay leaf. For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks. Adjust seasoning and serve hot with desired garnishes.

Zusatztipps für die Zubereitung

Using a large soup pot and a wooden spoon ensures even cooking and easy stirring. If you prefer a thicker consistency, the immersion blender is a great tool for achieving a creamy base while maintaining the hearty texture of the beans and sweet potatoes.

Varianten und Anpassungen

For a smoky kick, add a pinch of chipotle powder to the spice mix. If black beans are unavailable, kidney beans or pinto beans are excellent substitutes. To increase the protein content, you can top the soup with a dollop of Greek yogurt, though this will make the dish no longer vegan.

Serviervorschläge

Serve this soup hot, garnished with fresh cilantro, lime wedges, and sliced avocado for a bright, fresh finish. For a more substantial meal, pair it with crusty bread or a handful of crispy tortilla chips for added crunch.

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This Sweet Potato and Black Bean Soup is a versatile, fiber-rich staple that provides a healthy, satisfying option for any meal of the day. Enjoy the balance of sweet, smoky, and earthy flavors in every bowl.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup stores beautifully in the refrigerator for up to 5 days and actually tastes better the next day as the flavors meld together. You can also freeze it for up to 3 months in airtight containers.

→ How can I make this soup creamier?

Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, blend 1-2 cups of the soup in a regular blender and return it to the pot. For extra creaminess, add a splash of coconut milk.

→ What can I substitute for black beans?

Kidney beans, pinto beans, or cannellini beans work well as substitutes. Each will bring a slightly different texture and flavor profile, but all complement the sweet potatoes beautifully.

→ How do I adjust the spice level?

Omit the cayenne pepper for a milder soup, or increase it to 1/2 teaspoon for more heat. Adding chipotle powder provides smoky heat, while fresh jalapeños add bright spiciness. Adjust gradually and taste as you go.

→ Can I use fresh tomatoes instead of canned?

Yes, substitute 3-4 medium fresh tomatoes, diced. You may need to add an extra 1/2 cup of vegetable broth to compensate for the missing liquid from canned tomatoes.

→ What are the best garnishes for this soup?

Fresh cilantro, lime wedges, and sliced avocado are excellent choices. Greek yogurt or sour cream adds tanginess, while tortilla strips or crushed chips provide crunch. Diced red onion and jalapeño slices add freshness and heat.