When it's cold and windy outside, there's nothing better than a pipping hot bowl of soup. This black bean soup hits the spot and the addition of sweet potato take it over the top. You could feel proud serving this to company or your friends on game day.
Finding ways to add beans to your diet is easy with so many wonderful recipes. As you may have heard, beans are eaten by every culture that are long-lived. Your gut bacteria love them and help you stay healthy so don't miss an opportunity to eat them every day. Dr Greger recommended 1/2 cup per day! Make them fresh in an Instant Pot or used canned.
Black beans are one of my favorites! And, you can easily make them yourself in the Instant Pot pressure cooker. Although the instructions that come with it are complicated, its' actually very easy to use. See how to make them in the Instant Pot here.
Have a look at a few more hearty soup recipes:
- Winter Immunity Mushroom Soup
- Mulligatawny Soup
- Creamy Mushroom Quinoa Soup
- Irish Cabbage Potato Soup with Dumplings
- Hearty Vegetable Soup
For this black bean soup recipe, I used leftover sweet potatoes from our Thanksgiving meal. I sauteed a few veggies, added the beans, some liquid, a little water, and vegetable broth. Then I pureed about 1/2 of the soup to make it creamy. This is delicious with a touch of sweetness from the sweet potatoes.
I'd love to hear your feedback in the comments below for this Black Bean Soup Sweet Potatoes recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
Servings
Serving Size |
people
1 1/2 cups |
- 1/4 cup low sodium vegetable broth or water for sauteeing
- 2 15 oz cans low sodium black beans rinsed and drained (or 3 cups homemade)
- 1 large onion diced
- 1 large sweet potato peeled and cubed about ½”
- 1 large red pepper seeded and diced
- 2 ribs celery diced
- 1 32 oz box low sodium vegetable broth , Trader Joe's brand
- 2-4 cups water
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp sea salt or to taste
- 1/3 tsp ground pepper
- 1 large avocado, diced
- 1 Tbl cilantro, minced
- 1/3 cup vegan sour cream (optional)
Ingredients
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- In a large pot over medium heat, saute the onion, celery, sweet potato and bell pepper in ¼ c. water or vegetable broth until they start to soften and the onion becomes translucent.
- Add 3 cups of homemade black beans or 2 canned black beans to the pot plus 2 cups water and all of the vegetable broth.
- Add cumin, coriander, salt and pepper.
- Simmer on medium until the vegetables and sweet potatoes are soft, about 30 minutes.
- Transfer about half of the soup, slightly cooled, into a blender and blend until smooth. Then pour back into the pot and stir well. Or use an immersion blender to cream part of the soup in the pot.
- Serve topped with diced avocado and a sprinkling of minced cilantro. If you choose, add a dollop of vegan sour cream.
What size vegetable stock box, and what is water saute?
Hey Sandy, thanks for your question. I’ve updated the recipe. It’s a 32 oz box of vegetable stock and to water saute is to saute the vegetables in a little water or stock instead of oil. Hope that helps.