Black Bean & Sweet Potato Soup
A hearty, nutrient-packed soup with sweet potatoes, black beans, and colorful peppers simmered in warming spices. Finished with cilantro and lemon juice, this comforting dish is both vibrant and satisfying.
Equipment
- Large soup pot
- Wooden spoon or spatula
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small red onion, diced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- Salt and freshly ground black pepper, to taste
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- ½ teaspoon dried oregano
- 2 large sweet potatoes, peeled and cubed
- 3 tablespoons tomato paste
- 2 (15 oz) cans black beans, rinsed and drained
- 3 cups vegetable broth
- 1 cup frozen corn
- ¼ cup fresh cilantro, chopped
- 2 tablespoons fresh lemon juice
Instructions
- Sauté vegetables – Heat olive oil in a large soup pot over medium heat. Add onion and peppers, season lightly, and cook 4–5 minutes until softened.
- Toast spices – Stir in crushed red pepper, cumin, chili powder, and oregano. Cook 1–2 minutes until fragrant.
- Add base ingredients – Stir in sweet potatoes, tomato paste, and black beans. Season again if desired. Pour in broth, bring to a boil, then reduce to medium-low. Cover and simmer 15–20 minutes until potatoes are tender.
- Finish soup – Stir in corn, cilantro, and lemon juice. Taste and adjust seasoning as needed.
- Serve – Ladle into bowls and enjoy warm.
Notes
Pro Tips & Variations
- Add a diced jalapeño with the peppers for extra heat.
- Swap lemon juice for lime for a different citrus brightness.
- Top with avocado slices or a dollop of sour cream for creaminess.
- Blend part of the soup with an immersion blender for a thicker texture.
- This soup freezes well—store in airtight containers for up to 3 months.