Description

A cozy, hearty, and nutritious soup made with sweet potatoes, black beans, and warming spices. Perfect for meal prep and chilly evenings, this vegan and gluten-free soup is partially blended for a creamy texture while retaining some chunky goodness.

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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Instructions

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

Notes

Add chopped kale or spinach near the end for extra greens.
Swap chipotle powder for smoked paprika for added heat.
Top with cilantro, lime juice, or crushed tortilla chips for brightness and texture.
Add diced red bell pepper at the beginning for more color and crunch.

Prep Time: 10 minutes
Cook Time: 6–7 hours (low) or 3–4 hours (high)
Category: Soup
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 5g
Sodium: 500mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 8g
Protein: 6g
Cholesterol: 0mg