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Black Bean and Sweet Potato Soup Recipe

Black Bean and Sweet Potato Soup Recipe
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★★★★★

5.1 from 20 reviews

This comforting Black Bean and Sweet Potato Soup combines hearty black beans and tender sweet potatoes with aromatic spices and creamy coconut milk. It’s a flavorful and nutritious vegan soup perfect for cozy meals or meal prep.

Ingredients

Scale

Vegetables and Aromatics

  • 1 large onion, diced
  • 1 large red bell pepper, diced
  • 1 small jalapeño, diced
  • 2 large garlic cloves, finely chopped
  • 1 lb (450 g) sweet potato, peeled and cut into 1-inch cubes
  • 3 cups (100 g) fresh spinach

Spices

  • 1 teaspoon ground cumin
  • 1 tablespoon smoked paprika

Liquids and Beans

  • 2 tablespoons olive oil
  • 2 cans (14 oz / 400 g) black beans, drained and rinsed
  • 4 cups (1 liter) vegetable stock
  • 1 can (13.5 fl. oz. / 400 ml) coconut milk

Seasoning

  • Salt and freshly ground black pepper to taste

Instructions

  1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, red bell pepper, and jalapeño. Sauté for 4-5 minutes or until the bell pepper softens and the onion becomes translucent, which will build a flavorful base for the soup.
  2. Add Garlic: Stir in the finely chopped garlic and cook for another minute to release its aroma without burning.
  3. Add Spices: Add the ground cumin and smoked paprika to the pot and stir to combine, allowing the spices to toast slightly and deepen their flavors.
  4. Add Sweet Potatoes and Beans: Add the sweet potato cubes and drained black beans to the pot. Pour in the vegetable stock and coconut milk, stir well to combine all ingredients, and bring the mixture to a boil.
  5. Simmer: Reduce the heat to low and let the soup simmer gently for 15-20 minutes, or until the sweet potatoes are tender enough to be pierced easily with a fork.
  6. Add Spinach: Add the fresh spinach to the pot, stir to combine, then place a lid on and simmer for 1-2 minutes until the spinach wilts, preserving its vibrant color and nutrients.
  7. Season and Serve: Taste the soup and adjust seasoning with salt and freshly ground black pepper as desired. Serve hot with crusty bread, tortilla chips, or cornbread for a satisfying meal.

Notes

  • You can substitute kale or Swiss chard if you prefer over spinach.
  • To make the soup spicier, add more jalapeño or a pinch of cayenne pepper.
  • This soup can be stored in the refrigerator for up to 4 days and freezes well for up to 3 months.
  • For a smoother texture, blend part or all of the soup before adding the spinach.

Nutrition

Keywords: black bean soup, sweet potato soup, vegan soup, healthy soup, gluten free soup, coconut milk soup

Find it online: https://nayabaker.com/black-bean-and-sweet-potato-soup-recipe/