This Sweet Potato and Black Bean Soup is a comforting one-pot meal that’s both nourishing and flavorful. The natural sweetness of potatoes mingles with earthy beans and a gentle kick of spice. It’s hearty, vibrant, and comes together with minimal fuss.
Nothing beats a great Sweet Potato and Black Bean Soup. Whether you're a fan of Soup Recipes or want to try something from our Appetizer Recipes selection, keep scrolling!
Why You’ll Love This Sweet Potato and Black Bean Soup
- Cozy & satisfying: Velvety texture and rich, layered flavors warm you from the inside out.
- One-pot wonder: Sauté, simmer, and serve from the same pot for easy cleanup.
- Wholesome ingredients: Packed with colorful sweet potatoes, black beans, and aromatic spices.
- Flexible recipe: Easily adjust spice levels, swap beans, or add greens to suit your taste.
Ingredients & Tools
- 2 tbsp olive oil or avocado oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeds removed and finely chopped
- 1 tbsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 2 large sweet potatoes (about 1.5 lbs), peeled and cubed
- 2 (15 oz) cans black beans, rinsed and drained
- 6 cups vegetable broth
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 1 lime, juiced
- For serving: fresh cilantro, avocado slices, sour cream or plain yogurt
Tools: A large stockpot or Dutch oven, a wooden spoon, and a good knife.
Notes: Freshly opened spices give the best flavor. Fire-roasted tomatoes add a subtle smoky depth.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 12 g |
| Fat: | 6 g |
| Carbs: | 58 g |
| Fiber: | 15 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Don’t rush the onion sauté. Taking a few extra minutes to cook the onions until they’re soft and translucent builds a sweet, foundational flavor for the entire soup.
- Customize your heat level. The jalapeño adds a gentle warmth, but you can control the spice. For milder soup, remove all seeds and ribs. For more kick, leave some in or add a pinch of red pepper flakes with the spices.
- Cube your sweet potatoes evenly. Aim for 1/2 to 3/4-inch cubes. This ensures they all cook through at the same time, giving you perfectly tender—not mushy—potatoes in the finished soup.
- Rinse those beans! Giving your canned black beans a good rinse under cold water removes the starchy canning liquid, which helps keep the broth of your soup clear and flavorful instead of murky.
How to Make Sweet Potato and Black Bean Soup
Step 1: Heat the olive oil in a large stockpot or Dutch oven over medium heat. Once the oil shimmers, add the diced onion. Sauté for about 5-7 minutes, stirring occasionally, until the onion becomes soft and fragrant. You’ll notice it turning translucent around the edges. Add the minced garlic and chopped jalapeño, and cook for another minute until incredibly aromatic. Be careful not to burn the garlic—it can turn bitter quickly.
Step 2: Now, it’s time for the spices! Add the ground cumin, smoked paprika, and dried oregano to the pot. Stir constantly for about 30 seconds to a minute. You’re toasting the spices, which wakes up their essential oils and makes their flavor much deeper and more complex. The mixture will look pasty and smell absolutely heavenly.
Step 3: Add the cubed sweet potatoes to the pot, along with the salt and black pepper. Stir everything together, making sure the sweet potato cubes get nicely coated in the spiced onion mixture. They’ll start to glisten and take on a beautiful orangey-red hue from the paprika. Let them cook for just 2-3 minutes to start absorbing those flavors.
Step 4: Pour in the vegetable broth and add the can of fire-roasted diced tomatoes (with their juices) and the rinsed black beans. Give everything a good stir, scraping the bottom of the pot to lift any flavorful bits that may have stuck. This is called deglazing, and it adds another layer of flavor to your soup.
Step 5: Bring the soup to a lively boil, then immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 15-20 minutes. You’re waiting for the sweet potatoes to become perfectly tender. You should be able to easily pierce a cube with a fork, but it shouldn’t be falling apart.
Step 6: Once the sweet potatoes are tender, turn off the heat. Stir in the fresh lime juice. This is a crucial step—the bright acidity of the lime juice lifts all the other flavors and makes them pop. Taste the soup and adjust the seasoning, adding more salt or pepper if needed.
Step 7: Ladle the hot soup into bowls and top with your favorite garnishes. A handful of fresh cilantro, a few creamy avocado slices, and a dollop of cool sour cream create an amazing contrast of textures and temperatures. Serve immediately and enjoy the cozy warmth.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 5 days.
- Freezer: Portion into freezer-safe containers and freeze for up to 3 months.
- Reviving: Reheat gently on the stove, adding a splash of broth if needed to thin.
Serving Suggestions
Complementary Dishes
- Warm Cornbread or Tortillas — The slight sweetness of cornbread or the soft, pliable texture of warm tortillas are perfect for dipping and scooping up every last bit of this hearty soup.
- Simple Green Salad with a Lime Vinaigrette — A crisp, refreshing salad with a zesty dressing provides a lovely textural and flavor contrast to the rich, warm soup.
- Cilantro-Lime Rice — Serving the soup over a bed of fluffy, citrusy rice turns it into an even more substantial and satisfying meal.
Drinks
- A Crisp Mexican Lager — The light, clean finish of a cold lager helps cut through the soup’s richness and complements the smoky spices beautifully.
- Sparkling Water with Lime — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and palate-cleansing between spoonfuls.
- Herbal Tea like Chamomile or Mint — A warm cup of herbal tea continues the cozy, soothing theme of the meal and is a wonderful way to finish.
Something Sweet
- Churros with Chocolate Sauce — The warm, cinnamony crunch of a churro dipped in rich chocolate is a fun and decadent way to end this Southwestern-inspired meal.
- Mango Sorbet — The bright, tropical fruitiness of mango sorbet is a light and refreshing counterpoint that cleanses the palate perfectly.
- Flan — A smooth, creamy, and caramel-topped flan offers a classic, silky-sweet finish that feels truly special.
Top Mistakes to Avoid
- Mistake: Overcooking the sweet potatoes. If you let the soup boil for too long after the potatoes are tender, they’ll turn to mush and lose their lovely texture and shape
Sweet Potato And Black Bean Soup
Make this easy Sweet Potato and Black Bean Soup in one pot! It's healthy, hearty, and ready in 40 minutes. Get the simple, delicious recipe here!
Ingredients
For the soup:
-
2 tbsp olive oil or avocado oil
-
1 large yellow onion (diced)
-
3 cloves garlic (minced)
-
1 jalapeño (seeds removed and finely chopped)
-
1 tbsp ground cumin
-
2 tsp smoked paprika
-
1 tsp dried oregano
-
2 large sweet potatoes (about 1.5 lbs, peeled and cubed)
-
2 cans black beans (15 oz each, rinsed and drained)
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6 cups vegetable broth
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1 can fire-roasted diced tomatoes (14.5 oz)
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1 tsp salt (plus more to taste)
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0.5 tsp black pepper
-
1 lime (juiced)
For serving:
-
fresh cilantro
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avocado slices
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sour cream or plain yogurt
Instructions
-
Heat the olive oil in a large stockpot or Dutch oven over medium heat. Once the oil shimmers, add the diced onion. Sauté for about 5-7 minutes, stirring occasionally, until the onion becomes soft and fragrant. You’ll notice it turning translucent around the edges. Add the minced garlic and chopped jalapeño, and cook for another minute until incredibly aromatic. Be careful not to burn the garlic—it can turn bitter quickly.01
-
Now, it’s time for the spices! Add the ground cumin, smoked paprika, and dried oregano to the pot. Stir constantly for about 30 seconds to a minute. You’re toasting the spices, which wakes up their essential oils and makes their flavor much deeper and more complex. The mixture will look pasty and smell absolutely heavenly.02
-
Add the cubed sweet potatoes to the pot, along with the salt and black pepper. Stir everything together, making sure the sweet potato cubes get nicely coated in the spiced onion mixture. They’ll start to glisten and take on a beautiful orangey-red hue from the paprika. Let them cook for just 2-3 minutes to start absorbing those flavors.03
-
Pour in the vegetable broth and add the can of fire-roasted diced tomatoes (with their juices) and the rinsed black beans. Give everything a good stir, scraping the bottom of the pot to lift any flavorful bits that may have stuck. This is called deglazing, and it adds another layer of flavor to your soup.04
-
Bring the soup to a lively boil, then immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 15-20 minutes. You’re waiting for the sweet potatoes to become perfectly tender. You should be able to easily pierce a cube with a fork, but it shouldn’t be falling apart.05
-
Once the sweet potatoes are tender, turn off the heat. Stir in the fresh lime juice. This is a crucial step—the bright acidity of the lime juice lifts all the other flavors and makes them pop. Taste the soup and adjust the seasoning, adding more salt or pepper if needed.06
-
Ladle the hot soup into bowls and top with your favorite garnishes. A handful of fresh cilantro, a few creamy avocado slices, and a dollop of cool sour cream create an amazing contrast of textures and temperatures. Serve immediately and enjoy the cozy warmth.07
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