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Home » Black Bean Soup with Sweet Potatoes

Black Bean Soup with Sweet Potatoes

November 28, 2016 By Diane Smith 10 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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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.

black-bean-soup-2

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.

Dr. Greger recommended 1/2 cup per day! Make them fresh in an Instant Pot or used canned.

Sweet Potato Casserole

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 Bean Soup

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 in your caption, and I won’t miss it!


This recipe is Certified Plantricious because it meets the following guidelines.

"Cooking with Certified Plantricious Guidelines" seal

The Trusted Seal for
Plant-Based Nutrition

  • 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
Print Recipe
3.40 from 38 votes

Black Bean Soup

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.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Servings: 8 people

Equipment

  • Measuring Cups and Spoons
  • Cutting board
  • Knife
  • Vegetable Peeler
  • Stainless Steel Pot Set
  • Immersion Blender

Ingredients

  • 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 salt or to taste
  • 1/3 tsp ground pepper
  • 1 large avocado diced
  • 1 tbsp cilantro minced
  • 1/3 cup vegan sour cream (optional)
Prevent your screen from going dark

Instructions

  • 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.

Notes

Nutrition

Nutrition Facts
Black Bean Soup
Amount per Serving
Calories
175
% Daily Value*
Fat
 
3.6
g
6
%
Saturated Fat
 
0.4
g
3
%
Sodium
 
129.5
mg
6
%
Carbohydrates
 
28.9
g
10
%
Fiber
 
8.8
g
37
%
Sugar
 
5.8
g
6
%
Protein
 
7.5
g
15
%
Vitamin A
 
1000
IU
20
%
Vitamin C
 
72.6
mg
88
%
Calcium
 
90
mg
9
%
Iron
 
2.5
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information is a rough estimate. Values will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it’s recommended that you calculate your own with the actual amount and type of ingredient used.
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Reader Interactions

Comments

  1. Sandy

    January 21, 2018 at 2:28 pm

    What size vegetable stock box, and what is water saute?

    Reply
    • Diane Smith

      January 21, 2018 at 2:47 pm

      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.

      Reply
  2. Donna Doucet

    January 5, 2020 at 12:37 pm

    I’m getting serious about my WFPB diet. You had an article about how to clean and restock your pantry.

    Reply
    • Diane Smith

      January 5, 2020 at 6:14 pm

      Hey Donna, Glad to hear that you’re motivated!! I’m rooting for you! is this the article you’re looking for, “How to Stock Your Plant-Based Pantry?“

      Reply
  3. Donna Doucet

    January 5, 2020 at 12:44 pm

    Please share that article again. Also what brand of bread, buns, and wraps to use. When I read the ingredients I can’t eat the ones I seen in the grocery stores in my area. Please help me.
    This year will be my year thanks to your Recepies keep them coming.
    Thank you

    Reply
    • Diane Smith

      January 5, 2020 at 6:26 pm

      Hi, Which article are you looking for? Is it the “How to Stock Your Plant-Based Pantry?” If you’re looking for what brands of bread, buns, and wraps I recommend, I like the Ezekiel 4:9 whole grain bread. They also have buns. Trader Joe’s carries a whole grain bread that’s much like the Ezekiel bread called Sprouted Whole Wheat Fiber Bread. It helps if you become a good label reader, as well. Look for ingredients that DO NOT include added oils or sugars and have a good fiber ratio per Dr. Greger’s instructions. As for tortillas, corn tortillas are the best because most are made with only corn and water, but again check labels. Flour tortillas are typically made with some oil. If you decide to eat them, look for whole-grain and organic, if possible. I like Stacy’s organic. Please don’t hesitate to ask me any questions. I love that you’re making this your year and I love supporting you in any way I can.

      Reply
  4. Marissa

    March 6, 2022 at 2:11 pm

    5 stars
    Loved this!, I used an immersion blender for the whole pot (versus half) and left a few chunks of sweet potato. Delicious and the whole family loved it.

    Reply
    • Diane Smith

      March 6, 2022 at 2:14 pm

      Yay, Marissa, I’m so glad you and the family enjoyed the recipe! Great tip with the immersion blend! 💕

      Reply
  5. Karen

    November 28, 2022 at 5:38 am

    5 stars
    Delicious soup, and easy to make. This one goes in the rotation, for sure!

    Reply
    • Diane Smith

      November 28, 2022 at 10:47 am

      Hey Karen, So glad you enjoyed the recipe! 💗

      Reply

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