Easy Sweet Potato Black Bean Soup Recipe

Looking for a cozy, hearty meal packed with nutrients? This sweet potato black bean soup recipe is perfect for chilly days and is a fantastic way to use up any leftover sweet potatoes, corn, or bacon you might have in the fridge. With a blend of simple ingredients like black beans, sweet potatoes, and smoky spices, this delicious soup will quickly become a favorite recipe for the whole family.

How to Make Sweet Potato Black Bean Soup

This sweet potato black bean soup recipe combines creamy texture with hearty flavors, thanks to the addition of sweet potato and black beans. Here’s what you’ll need to make this fabulous soup.

Want the printable recipe card? It’s down at the bottom of this post.

Ingredients

Here’s what you’ll need. Use up your leftover Roma tomatoes, and onions too. You might want to try my Carrot and Red Lentil Soup Recipe next time to use up those extra veggies.

• 1 lb. bacon, chopped
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 1 large sweet potato, peeled and diced
• 3 medium russet potatoes, peeled and diced
• 2 medium Roma tomatoes, diced
• 1 can (14.5 oz) tomato soup
• 1 can (15 oz) black beans, drained and rinsed
• ½ cup leftover corn
• 4 cups chicken or vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ¼ tsp ground cinnamon
• 2 tsp kosher salt
• ¼ tsp black pepper
• 1 tbsp olive oil (if needed)
• ½ cup heavy cream (or full-fat coconut milk for a dairy-free option)
• Optional toppings: fresh cilantro, green onions, dollop of sour cream or Greek yogurt, lime juice, tortilla chips

Directions for Making Soup

Gather your ingredients and don’t be afraid to make substitutions. Try diced ham instead of bacon, or go with all sweet potatoes if you don’t have any yellow or white potatoes.

Here’s a simple step-by-step guide to creating this tasty soup. Start by preparing your ingredients, and soon, you’ll have a pot of soup that’s as delicious as it is comforting.

And by the way, to really make the most of your food budget, think about how to use every last bit of your ingredients when doing yourweekly meal planning with sales flyers. You’ll be amazed at just how far your dollar can stretch when you think ahead.

1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Using a slotted spoon, remove the bacon and set it aside, leaving the bacon fat in the pot for added flavor.
2. Add a little olive oil if needed, then toss in the diced yellow onion. Sauté over medium heat until the onion turns translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the diced sweet potatoes and russet potatoes, allowing them to cook for about 5 minutes. This helps the potatoes soften and absorb the smoky flavor from the bacon fat.
4. Sprinkle ground cumin, smoked paprika, and ground cinnamon over the vegetables, stirring well to coat them evenly.
5. Pour in the tomato soup, diced tomatoes, and chicken or vegetable broth. Stir to combine all ingredients, then bring the soup to a boil over medium-high heat.
6. Once boiling, reduce to low heat and let the soup simmer for 20-25 minutes, or until the potatoes are tender.
7. Add the drained black beans and leftover corn to the pot. Simmer for an additional 5 minutes, allowing the flavors to meld.
8. For a creamy texture, use an immersion blender to blend half of the soup directly in the pot, or transfer a portion of the soup to a regular blender, then return it to the pot.
9. Stir in the heavy cream or coconut milk and add salt and pepper to taste.
10. Ladle the soup into bowls and garnish with crispy bacon, a dollop of sour cream or Greek yogurt, fresh cilantro, and a squeeze of lime juice. Serve with crusty no-knead cheese bread or tortilla chips on the side. For a change of pace, try serving it with these old-fashioned sourdough discard biscuits. So good!

Sweet Potato Black Bean Soup Recipe FAQs

Got questions about this recipe? I have answers! If you don’t see your question below, go ahead and leave it in the comments. I’ll do my best to answer it.

Can I Use Different Types of Beans?

Absolutely. While black beans are classic in this recipe, you can also use pinto beans or kidney beans for a variation. Using canned beans makes the process quicker, but if you prefer dry beans, cook them separately before adding them to the soup. I usually keep both in our pantry. And by the way, check out this easy Chicken and Black Bean Salsa Casserole for another favorite bean dish.

How Should I Store Leftovers?

Let the soup cool, then store it in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup in freezer bags. It’s a great recipe to make ahead, as the flavors deepen overnight.

What Toppings Go Well with This Soup?

Popular toppings for black bean sweet potato soup include green onions, fresh cilantro, sour cream, lime juice, and crushed tortilla chips. You can also add a sprinkle of red pepper flakes or hot sauce if you enjoy a bit of heat.

We Love This Hearty and Zesty Soup

This easy sweet potato black bean soup recipe offers a delightful balance of creamy texture and hearty flavor. You’ll have a delicious soup ready to serve with just a handful of simple ingredients and a few steps. This black bean soup recipe is perfect for family dinners or for prepping ahead and enjoying the next day. Cozy, nourishing, and endlessly customizable, this is one of those vegan soup recipes you’ll want to return to again and again.

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Easy Sweet Potato and Black Bean Soup

Sarita Harbour

Cozy up with this easy sweet potato black bean soup recipe. Packed with hearty flavors and simple ingredients, it’s perfect for chilly days.

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Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 22 minutes mins

Course Dinner, lunch, Main Course

Cuisine American

Servings 6 servings

Equipment

• 1 Dutch Oven

Ingredients

  

1x2x3x

• 1 lb. bacon chopped
• 1 large onion diced
• 2 cloves garlic minced
• 1 sweet potato peeled and diced
• 3 medium russet potatoes peeled and diced
• 2 medium sized Roma tomatoes diced
• 1 can 14.5 oz tomato soup
• 1 can 15 oz black beans, drained and rinsed
• 1/2 cup corn either canned or frozen
• 4 cups chicken or vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 tbsp olive oil if needed
• 1/2 cup heavy cream

Instructions

 

• In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy.
• Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
• If needed, add a bit of olive oil to the pot. Add the diced onion to the pot and sauté for about 5 minutes, or until the onion becomes translucent. Add the minced garlic and cook for another minute until fragrant.
• Stir in the diced sweet potatoes and russet potatoes and cook for another 5 minutes, allowing them to slightly soften and absorb the flavors.
• Sprinkle the cumin, smoked paprika, and ground cinnamon over the vegetables. Stir well to coat evenly.
• Pour in the can of tomato sauce, diced tomatoes and the broth. Stir to combine.
• Bring the stew to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the potatoes are tender.
• Stir in the drained and rinsed black beans and corn. Let the soup simmer for another 5 minutes to heat through.
• Ladle the soup into bowls and garnish with the cooked bacon and extra cream.

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