Save A bowl of sweet potato and black bean soup is the ultimate comfort food for those seeking a nutritious and warming meal. This fiber-rich dish blends the natural sweetness of roasted root vegetables with the earthy protein of black beans, creating a satisfying texture that is perfect for any season. Simmered with a fragrant mix of smoked paprika and cumin, it offers a depth of flavor that is both hearty and gut-friendly.
Save This vibrant soup is more than just a quick meal; it is a nutrient-dense powerhouse. By combining fresh vegetables like carrots, celery, and bell peppers with pantry staples like canned black beans and tomatoes, you can whip up a restaurant-quality dish with minimal effort. Whether you are cooking for a family or preparing lunch for the week, this soup is a reliable staple.
Ingredients
- 2 medium sweet potatoes, peeled and diced (about 500 g)
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 1 red bell pepper, diced
- 2 cans (400 g each) black beans, drained and rinsed
- 1 liter (4 cups) vegetable broth
- 400 g (1 can) diced tomatoes, with juice
- 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, or to taste
- 1/4 tsp black pepper
- 2 tbsp olive oil
- Optional garnishes: chopped fresh cilantro, lime wedges, sliced avocado
Instructions
- Step 1
- 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 garlic and cook for 1 minute until fragrant.
- Step 3
- Stir in sweet potatoes, cumin, smoked paprika, coriander, cayenne, and bay leaf. Cook for 2 minutes, stirring often.
- Step 4
- Pour in the vegetable broth and diced tomatoes with juice. Bring to a boil.
- Step 5
- Reduce heat to a simmer. Cover and cook for 15 minutes, or until sweet potatoes are tender.
- Step 6
- Add black beans, salt, and black pepper. Simmer uncovered for 5–10 minutes to blend flavors.
- Step 7
- Remove bay leaf. For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks.
- Step 8
- Adjust seasoning if needed. Serve hot, garnished with cilantro, lime, or avocado as desired.
Zusatztipps für die Zubereitung
Using an immersion blender is the best way to achieve a rich, velvety consistency without losing the pleasant texture of the beans and sweet potatoes. Be sure to remove the bay leaf before blending. If the soup is too thick after simmering, you can add a splash more vegetable broth to reach your desired thickness.
Varianten und Anpassungen
If you don't have black beans on hand, kidney beans or pinto beans make excellent substitutes. For those who enjoy a bit of heat, a pinch of chipotle powder adds a wonderful smoky kick. You can also toss in some chopped kale or spinach at the very end of cooking for an extra boost of greens.
Serviervorschläge
Serve this soup piping hot with a generous squeeze of fresh lime juice to brighten the flavors. It pairs beautifully with crunchy tortilla chips or a thick slice of crusty bread. For a non-vegan option, a dollop of Greek yogurt or a sprinkle of feta cheese adds a lovely tangy finish.
Save This sweet potato and black bean soup is a wholesome and comforting staple that fits perfectly into a healthy lifestyle. Easy to make and bursting with vibrant flavors, it is sure to become a favorite in your kitchen.
Recipe Guide
- → Can I make this soup ahead of time?
Yes, this soup actually develops deeper flavor when made ahead. Store in an airtight container in the refrigerator for up to 5 days. The flavors will meld and intensify overnight.
- → How can I make this soup creamier?
Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, blend half the soup in a regular blender and return it to the pot. Adding coconut milk creates extra richness.
- → Can I freeze this soup?
Absolutely. Cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove, adding a splash of broth if needed.
- → What can I substitute for black beans?
Pinto beans, kidney beans, or cannellini beans work well as substitutes. Each brings a slightly different flavor profile but maintains the heartiness and protein content of the dish.
- → How can I add more protein?
Top with Greek yogurt, add shredded chicken during the last 10 minutes of cooking, or stir in quinoa. For vegan options, try hemp seeds or a dollop of cashew cream.
- → Is this soup spicy?
The cayenne pepper adds mild warmth. Adjust the amount to your preference or omit entirely for a mild version. The smoked paprika provides flavor without significant heat.