Sweet Potato Black Bean Soup

Whip up our sweet potato black bean soup in 30 minutes or less! It's a nutrition-packed, easy-to-make delight, featuring tender sweet potatoes, protein-rich black beans, and zesty spices in a hearty vegetable broth - a quick, healthy, and utterly delicious meal in no time.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 41kcal

Author: Sandra

Ingredients

2 tablespoons olive oil
1 large onion Chopped (approximately. See Note 1.
2 large sweet potatoes Peeled and diced (approximately 4 cups)
2 teaspoons garlic Minced. Note 2.
2 19-ounce cans black beans Approximately 4 cups total. Note 3.
1 28-ounce can diced tomatoes
1 tablespoon sea salt
2 teaspoons dried sage
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon smoked paprika
4 cups vegetable broth Low sodium. Note 4.

Instructions

Drizzle olive oil into a warmed large soup pot over medium heat.
2 tablespoons olive oil
Add chopped onions and sauté for about 5 minutes.
1 large onion
Add sweet potatoes and garlic and sauté for another 3 minutes to just brown the sides.
2 large sweet potatoes, 2 teaspoons garlic
Add black beans, tomatoes, sea salt, dried sage, chili powder, oregano, and smoked paprika. Stir to combine.
2 19-ounce cans black beans, 1 28-ounce can diced tomatoes, 1 tablespoon sea salt, 2 teaspoons dried sage, 2 teaspoons chili powder, 1 teaspoon dried oregano, 1 teaspoon smoked paprika
Pour in vegetable broth and bring to boil, before reducing to low. Simmer for 20-25 minutes or until your desired tenderness of sweet potato.
4 cups vegetable broth

Notes

You can use a yellow or white onion for this soup. I used yellow.
Two teaspoons of minced garlic is about two cloves of garlic. Go ahead and mince one large clove or two medium cloves and measure it out until you get 2 teaspoons.
Two 19-ounce cans is approximately 4 cups. If you don't have black beans, you can substitute kidney beans, pinto beans, or navy beans. They'll work well in this recipe and add a different flavor dimension.
For the best results, use low sodium vegetable broth. This will allow you to have better control over the salt content.
Be sure to simmer the soup covered so that the broth does not evaporate. If you want a thicker soup, go ahead and simmer it uncovered for the last 10 minutes of cooking.

Nutrition