When it’s cold and windy outside, there’s nothing better than a piping 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 is long-lived. Your gut bacteria love them and help you stay healthy so don’t miss an opportunity to eat them every day.
This is a great soup to prepare after thanksgiving. It’s easy and you can use your leftover sweet potatoes.
Try my Chunky Sweet Potato Casserole dish at your next gathering.
Then you’ve got sweet potatoes which are a great source of fiber. Not only that, but they are rich in vitamins and minerals. One of the main benefits of sweet potatoes is the antioxidant, beta-carotene that turn into Vitamin A in your body after eating.
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
This recipe is Certified Plantricious
because it meets the following guidelines.
The Trusted Seal for
- Must be whole food plant-based, contains no animal products
- May be minimally processed
- No added oil
- No added sugars
- No artificial additives or preservatives
- Sodium (mg) to Calories ratio, 1 ≤ 1
- Total Fiber to Calories, 2g ≥ 100 calories
Black Bean Soup
- 1/4 cup low-sodium vegetable broth or water for sauteing.
- 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 (or 4 cups homemade)
- 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)
- 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.