Name: Sweet Potato and Black Bean Soup
Prep time: 10 min
Cook time: PT-487359H32M9S
Total time: PT-487359H32M9S
Cuisine: American
Ingredients: 2 medium sweet potatoes, peeled and diced; 1 can (14 ounces) black beans, drained and rinsed; 1 medium onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 teaspoon chili powder; 1 teaspoon cumin; 1 teaspoon smoked paprika; Salt and pepper to taste

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I love how this cozy soup combines wholesome ingredients and vibrant flavors into a comforting bowl that warms me from the inside out.

Sweet Potato and Black Bean Soup

Why You’ll Love This Recipe

I adore this recipe because it’s easy to prepare—just toss everything into the crockpot and let it work its magic. It’s both nourishing and satisfying, with sweet potatoes and black beans providing fiber and plant-based protein. The spices bring warmth, and I enjoy the creamy texture from blending part of it. Plus, it’s perfect for meal prep or a comforting dinner.

ingredients

(Heres a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 medium sweet potatoes, peeled and diced
1 can (14 ounces) black beans, drained and rinsed
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste

directions

I add sweet potatoes, black beans, onion, garlic, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper to the crockpot.
I cover and cook on low for 6–7 hours or on high for 3–4 hours, until the sweet potatoes are tender.
I use an immersion blender to partially blend the soup for a creamy texture, leaving some chunks intact.
I serve it warm with avocado slices or a dollop of vegan yogurt as garnish.

Servings and timing

This recipe yields about 6 generous servings. If cooking on low, timing is 6–7 hours; on high, it’s 3–4 hours. Active prep time is just around 10 minutes.

Variations

I stir in a handful of chopped kale or spinach near the end for extra greens.
I swap chipotle powder for smoked paprika to add smokiness and heat.
I top it with cilantro, lime juice, or crushed tortilla chips for texture and brightness.
I add diced red bell pepper at the beginning for more color and crunch.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
For longer storage, I freeze portions for up to 3 months; I thaw overnight in the fridge before reheating.
I reheat on the stove over medium heat, stirring occasionally, or microwave individual servings until warmed through.

FAQs

How can I make this soup in a pot on the stove instead of a crockpot?

I first sauté the onion and garlic in a bit of oil until softened. Then I add the sweet potatoes, broth, beans, and spices. I simmer for about 20–25 minutes until the potatoes are tender, then blend part of it before serving.

Can I use dried beans instead of canned?

Yes—I cook about 1 cup of dried black beans in advance according to package instructions and use those in place of the canned beans.

How can I adjust the spice level?

I reduce chili powder to ½ teaspoon for mild flavor or add a pinch of cayenne for extra heat.

Is this soup vegan and gluten-free?

Yes, I use vegetable broth and plant-based ingredients, so it’s vegan. It’s naturally gluten-free as long as the broth and spices are certified gluten-free.

How thick should the soup be?

I aim for a creamy-but-soupy texture. After partial blending, it should coat a spoon but still have visible chunks. If it’s too thick, I thin it with a splash of broth or water.

Conclusion

I find this sweet potato and black bean soup a truly comforting and versatile meal. It comes together easily, stores well, and feels nourishing with each spoonful. Whether I’m batch-cooking for the week or warming up on a chilly evening, this soup never lets me down.