Easy Black Bean Sweet Potato Soup recipe. This vegan and gluten free dinner idea is the best healthy comfort food on a cold day.
It’s started to warm up a little in Chicago, but I am definitely not ready to let go of soup season yet.
Lately, we have been making soup, stew or chili every day. And I mean EVERY DAY. To me, nothings says comfort more than a hot bowl of soup.
And this soup has everything I could possibly want in one bowl.
What do you need to make this Black Bean Sweet Potato Soup?
This soup uses some pantry essentials and some extra ingredients. All you need is:
- oil
- sweet potatoes
- onion
- fresh ginger
- garlic
- cayenne powder
- cumin
- salt
- black beans
- diced tomatoes
- vegetable broth
That’s it!
Preparation and Storing
This soup is great to make ahead and heat up later. If you are making it for a day or two before, you can store it in the fridge.
If it will be a while until you enjoy this Black Bean Sweet Potato Soup, you can freeze it in freezer bags. The night before you want to serve it, take them out of the freezer and defrost it in the fridge overnight. Then it should be good to reheat for lunch or dinner!
Similar Recipes
Love this soup and want more vegan sweet potato soup recipes? Try these:
And if you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Black Bean Sweet Potato Soup
Ingredients
- 2 Tbsp avocado oil
- 3 medium sweet potatoes, peeled and cubed
- 1 large onion, diced
- 1 Tbsp fresh ginger, minced
- 3 cloves garlic, minced
- 2 tsp cayenne powder
- 1 tsp cumin
- 1 1/2 tsp salt
- 1 1/2 cups cooked black beans (or 1 can, drained and rinsed)
- 1 (14.5 oz) can diced tomatoes
- 4 cups vegetable broth
Instructions
- In a large saucepan, heat the avocado oil over medium heat. Add in the sweet potatoes, onion, ginger and garlic. Cook until onions are fragrant.
- Add in the cayenne powder, cumin and salt. Cook for an additional 1-2 minutes.
- Mix in the black beans, diced tomatoes and vegetable broth. Cook until sweet potatoes are tender, around 20 minutes.
Nutrition
Pin for Later
We made this soup on the weekend and it was the perfect bowl of soup. So comforting and full of bright flavours. We were nice and full for the rest of the day.
So glad you liked it!
Thank you so much for sharing this amazing black bean sweet potato soup recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
So glad you liked it!
Looks like a comfort Bowl of goodness. LOve the healthy combinations of ingredients.
It’s one of my favourites 🙂
We love a good soup, chock full of flavor and nutrients. A filling lunch or dinner.
So good!!
I love how chunky this soup is! And the aromas are just so comforting. I made a batch over the weekend and had it for lunch several days in a row–that’s how good the soup is! It’s super nutritious too and kept me going all afternoon. Loved it!
it’s so good as leftovers!! 🙂
Beautiful soup. Looks amazing, so healthy and delicious. I love that you used avocado oil for cooking. I have to give this recipe a try. Thanks, I just saved this.
Yay! Let me know if you give it a go 🙂
What a delicious flavor combination! My family loved this soup and I will be making it again soon
So glad it was a hit with your family!
The spice combination in this soup turned out amazing. It was so comforting and filling. I definitely will make again.
So glad you liked it 🙂
I love it, two of my favorite foods ever together. I loved the spice the ginger and cayenne give to the soup.
Me too 🙂
This Black Bean Sweet Potato Soup was such a great flavor combination. I made it and took some to work today for lunch. I am excited to have it again.
So glad you liked it! 🙂