When you're craving a nourishing, flavor-packed meal that's equal parts hearty and comforting, this Sweet Potato Black Bean Soup is just the ticket. Packed with nutrient-dense ingredients like creamy sweet potatoes, protein-rich black beans, fire-roasted tomatoes, and smoky spices, this one-pot wonder is perfect for cozy weeknight dinners or make-ahead lunches. Dress it with your favorite garnishes for a satisfying bowl of soup that will make it into your regular dinner rotation!
The weather may still be sunny, warm, and decidedly summery, but in my heart, it's already Soup Season. Our fantasy football drafts are coming up this week, which always feels like the unofficial start of fall in my house. I'm ready to trade iced drinks for steaming mugs, tank tops for sweaters, and warm evenings for cozy nights under soft blankets. I want to walk outside and be a little chilly without long sleeves. I want to stop watering my garden and let the flowerbeds rest. And most of all, I want a big, comforting bowl of soup.
This Sweet Potato Black Bean Soup is my heartier spin on a classic black bean soup I used to make when I was cooking for one. It was an easy vegetarian soup. Plus, it's inexpensive and full of protein from beans. And I love beans! Over the years, I've added more layers of flavor by incorporating sweet potatoes for a naturally creamy texture, bell peppers and onions for extra flavor, and fire-roasted tomatoes to give it more depth. After pureeing half the soup, the result is a thick, creamy, and delicious dinner that checks all the boxes for a hearty fall soup recipe. My husband likes to treat it as more of a dip than a soup and purees all of his, adding a healthy layer of queso fresco, sour cream, and avocado, and eats it with tortilla chips.
If you want to make it even more filling, add your favorite protein. Try browning chorizo, chicken sausage, pork sausage, or even ground beef. But you won't need meat to feel satisfied. The combination of sweet potatoes and black beans makes this one of those vegetarian dinner recipes that even meat-lovers will come back to again and again.
Looking for more soup or sweet potato recipes? Try these: Beer Chili, Slow Cooker Vegetable Beef Soup, Creamy Potato Leek & Cauliflower Soup, Southwest Ground Beef & Sweet Potato Hash.
Why You'll Love This Sweet Potato Black Bean Soup
- Hearty & Filling - The combo of beans and sweet potatoes in this soup makes it both nutritious and satisfying.
- Family-Friendly - Mild enough for kids but easy to spice up with cayenne and toppings for adults.
- Instant Pot-Friendly - Make this on the stovetop or in an Instant Pot.
- Budget-Friendly - Made with affordable pantry staples and seasonal produce.
- One-Pot Simplicity - Less cleanup, more flavor. Everything cooks in a single Dutch oven or an Instant Pot.
Jump to:
- Why You'll Love This Sweet Potato Black Bean Soup
- Ingredient Highlights
- Step-by-Step Instructions for Hearty Sweet Potato Black Bean Soup
- Cooking Method Variations
- Tips for Soup Success
- Substitutions & Variations of Black Bean Soup
- Equipment Needed
- Storage Instructions
- Serving Suggestions for Sweet Potato Black Bean Soup
- Hearty Sweet Potato Black Bean Soup FAQs -
- Recent Recipes:
- Recipe
- Reviews
Ingredient Highlights
- Sweet Potatoes: The star of this soup. They add a natural sweetness that balances the smoky and spicy flavors. You can find several types of sweet potatoes in most grocery stores. For this soup, look for Beauregard, Jewel, or Garnet sweet potatoes. The Beauregard is the most common in the US. It has reddish-brown skin and bright orange flesh. Jewel potatoes have a lighter orange skin and flesh. Garnet is a little harder to find, and they have a dark red/purple skin with reddish orange flesh. Serious Eats has a great guide here.
- Black Beans: A hearty source of plant-based protein that makes the soup filling and silky after blending half the soup. I use canned black beans (drained and rinsed) when I need to make this soup the same day. If I have enough forethought, soaking dry black beans overnight (12 hours) is an even more cost-effective way to make this recipe.
- Fire-Roasted Tomatoes: Infuse a subtle smokiness and depth of flavor you don't get from regular canned tomatoes. I've also quickly charred cherry tomatoes when I haven't had canned tomatoes on hand.
- Tomato Paste: It's just a small amount, but it gives this soup a deeper umami flavor.
- Bell Peppers & Onions: Add freshness, sweetness, and texture to the base.
- Spices (Ground Cumin, Smoked Paprika, Chili Powder, Cayenne, & Garlic Powder): This warm spice blend gives the soup its signature flavor without being too spicy. Omit the cayenne pepper for a very mild flavor. I use both garlic powder and fresh garlic cloves in this recipe.
- Fresh Garlic: I use both fresh garlic and garlic powder in this soup, and while that might sound like garlic overload, they actually bring very different qualities to the pot. Fresh garlic has a bright, sharp flavor that blooms as it sautés with the onions and peppers. It creates that irresistible savory foundation every good soup needs. Garlic powder, on the other hand, has a deeper, mellow flavor that lingers throughout the broth after it has been toasted with the other spices. It almost "melts" into the soup, giving it a slow-cooked, layered taste without overpowering the other spices. Using both means you get the best of both worlds: fresh, punchy flavor up front and a warm, well-rounded garlicky undertone in every spoonful.
- Vegetable Broth: The liquid base that ties everything together. Beef broth is also good if you don't need to keep this recipe vegetarian.
- Lime Juice: A splash of acidity to brighten the soup before serving.
- Garnish Options: Sour cream, fresh cilantro, sliced green onions, or avocado for extra creaminess.
See the recipe card below for quantities.
Step-by-Step Instructions for Hearty Sweet Potato Black Bean Soup
- Step 1: Build the Aromatic Base: Heat olive oil or avocado oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion, bell pepper, and a sprinkle of salt, cooking until softened and lightly golden, about 5 minutes. Stir in minced fresh garlic and cook for 30 seconds until fragrant.
- Step 2: Toast the Spices (Crucial Step): Add cumin, smoked paprika, chili powder, garlic powder, cayenne, black pepper, and salt to the pot. Stir constantly for 60 seconds until the spices smell aromatic and toasted. This step is key to developing deep flavor!
- Step 3: Create the Soup Base: Stir in tomato paste and cook for 1 minute until it darkens slightly. Pour in fire-roasted tomatoes and vegetable broth, scraping up any browned bits from the bottom of the pot.
- Step 4: Simmer the Sweet Potatoes: Add diced sweet potatoes and bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low, maintain a gentle simmer, cover partially, and cook for 20 minutes or until sweet potatoes are fork-tender.
- Step 5: Add Beans and Final Seasoning: Stir in black beans and salt. Simmer for 5 more minutes to heat through and meld flavors. Taste and adjust seasoning as needed. Remove from heat and blend half the soup using a blender or immersion blender to achieve a velvety, thick texture.
- Step 6: Brighten and Serve: Stir in fresh lime juice. Serve immediately with your favorite garnishes. Options include more lime juice, sour cream, queso fresco cheese, sliced green onions, sliced jalapenos, and tortilla chips.
Cooking Method Variations
Instant Pot
Set the Instant Pot to Sauté and cook the onions and bell peppers in a little oil until softened. Stir in the garlic, spices, and tomato paste, cooking for 1 minute to bloom the flavors. Add the sweet potatoes, fire-roasted tomatoes, black beans, and vegetable broth. Lock the lid and cook on Manual High Pressure for 8 minutes, then allow a natural release for 10 minutes before carefully venting. Puree half, stir in the lime juice, taste for seasoning, and serve hot with your favorite garnishes.
Slow Cooker
Sauté the onions, peppers, garlic, spices, and tomato paste in a skillet on the stovetop for a few minutes to build flavor (optional, but highly recommended). Transfer to the slow cooker, then add the sweet potatoes, black beans, fire-roasted tomatoes, and vegetable broth. Stir to combine, cover, and cook on Low for 6-7 hours or High for 3-4 hours, until the sweet potatoes are tender. Puree half, stir in fresh lime juice just before serving, and adjust seasoning to taste.
Tips for Soup Success
- Prep Smart: Cut sweet potatoes into uniform ½-inch cubes so they cook evenly. Too small and they'll turn mushy; too large and they won't cook through.
- Layer the Flavors: Don't skip toasting the spices! This 60-second step makes all the difference between good soup and great soup. Taste and adjust seasoning at the end-sometimes a little extra salt or lime is needed.
- Texture Control: Don't puree all the soup. Leave half chunky for a more satisfying, hearty soup texture.
- Make-Ahead Magic: This soup tastes even better the next day. The flavors meld beautifully overnight in the refrigerator.
Substitutions & Variations of Black Bean Soup
- Protein boost:
- Chorizo or Italian sausage: Brown 8 oz before adding vegetables
- Shredded chicken: Stir in 2 cups cooked chicken with the beans
- Ground turkey or beef: Brown 1 lb with the onions and peppers
- Beans: Swap black beans with kidney beans, pinto beans, or a mix.
- Vegetables: Toss in corn, zucchini, or spinach for extra veggies.
- Spice level: Adjust cayenne or add red pepper flakes or diced jalapeño for more heat.
- Broth: Use chicken or beef broth instead of vegetable broth if you're not making it vegetarian.
Dietary Variations
- Vegetarian / Vegan: The base recipe is vegetarian. To make it vegan, simply skip the sour cream garnish or use a vegan sour cream.
- Gluten-Free: Naturally gluten-free as written.
Equipment Needed
- Large pot, Dutch oven, or Instant Pot
- Cutting board and sharp knife
- Wooden spoon for stirring
- Measuring cups and spoons
- Ladle for serving
Storage Instructions
Refrigerator Storage: Cool completely and store in an airtight container for up to 4 days. The flavors actually improve overnight!
Freezer Storage: Freeze in individual portions for up to 3 months. Leave some headspace in containers as the soup will expand when frozen.
Reheating Tips: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if needed to thin the consistency. Microwave individual portions on 70% power to prevent hot spots.
Serving Suggestions for Sweet Potato Black Bean Soup
- Classic Comfort: Serve over fluffy white rice with a dollop of sour cream and fresh cilantro
- Tex-Mex Style: Top with avocado slices, crushed tortilla chips, and a squeeze of lime
- Healthy Bowl: Serve over brown rice or quinoa with Greek yogurt instead of sour cream
- Party Ready: Set up a toppings bar with various garnishes and let guests customize their bowls
- Bread Pairing: Serve alongside warm cornbread, crusty sourdough, or cheesy quesadillas for dipping
Hearty Sweet Potato Black Bean Soup FAQs -
Yes! Sauté onions, peppers, and spices first, then add everything to the slow cooker and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
Absolutely. The flavors get even better after sitting overnight.
Yes, but roasting or charring them on a grill first will help mimic that smoky flavor.
Definitely! Kidney beans or pinto beans both work well. You can even use a mix of different beans.
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Recipe
Hearty Sweet Potato Black Bean Soup | Easy One-Pot Recipe
Equipment
- Large pot, Dutch oven, or Instant Pot
- Cutting board and sharp knife
- Wooden spoon (for stirring)
- Measuring cups and spoons
- Ladle for serving
Ingredients
- 1 teaspoon chili powder
- 2 teaspoons kosher salt
- 4 cups vegetable broth
- 1 bell pepper diced small (¼ inch)
- 1 medium white onion diced
- ¼ teaspoon cayenne pepper
- 1 tablespoon tomato paste
- 2 teaspoons cumin
- 3 cloves fresh garlic minced
- ½ teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 can (14.5 ounces) fire-roasted tomatoes
- 2 cans (15 ounce) black beans drained
- 1 ½ pounds sweet potatoes (roughly 2 to 3 medium potatoes or 3 cups) peeled & diced medium (½ inch)
Instructions
- Step 1: Build the Aromatic Base: Heat olive oil or avocado oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion, bell pepper, and a sprinkle of salt, cooking until softened and lightly golden, about 5 minutes. Stir in minced fresh garlic and cook for 30 seconds until fragrant.
- Step 2: Toast the Spices (Crucial Step): Add cumin, smoked paprika, chili powder, garlic powder, cayenne, black pepper, and salt to the pot. Stir constantly for 60 seconds until the spices smell aromatic and toasted. This step is key to developing deep flavor!
- Step 3: Create the Soup Base: Stir in tomato paste and cook for 1 minute until it darkens slightly. Pour in fire-roasted tomatoes and vegetable broth, scraping up any browned bits from the bottom of the pot.
- Step 4: Simmer the Sweet Potatoes: Add diced sweet potatoes and bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low, maintain a gentle simmer, cover partially, and cook for 20 minutes or until sweet potatoes are fork-tender.
- Step 5: Add Beans and Final Seasoning: Stir in black beans and salt. Simmer for 5 more minutes to heat through and meld flavors. Taste and adjust seasoning as needed. Remove from heat and blend half the soup using a blender or immersion blender to achieve a velvety, thick texture.
- Step 6: Brighten and Serve: Stir in fresh lime juice. Serve immediately with your favorite garnishes. Options include more lime juice, sour cream, queso fresco cheese, sliced green onions, sliced jalapenos, and tortilla chips.
Notes
Cooking Method Variations
Instant Pot
Set the Instant Pot to Sauté and cook the onions and bell peppers in a little oil until softened. Stir in the garlic, spices, and tomato paste, cooking for 1 minute to bloom the flavors. Add the sweet potatoes, fire-roasted tomatoes, black beans, and vegetable broth. Lock the lid and cook on Manual High Pressure for 8 minutes, then allow a natural release for 10 minutes before carefully venting. Puree half, stir in the lime juice, taste for seasoning, and serve hot with your favorite garnishes.Slow Cooker
Sauté the onions, peppers, garlic, spices, and tomato paste in a skillet on the stovetop for a few minutes to build flavor (optional, but highly recommended). Transfer to the slow cooker, then add the sweet potatoes, black beans, fire-roasted tomatoes, and vegetable broth. Stir to combine, cover, and cook on Low for 6–7 hours or High for 3–4 hours, until the sweet potatoes are tender. Puree half, stir in fresh lime juice just before serving, and adjust seasoning to taste.Tips for Soup Success
- Prep Smart: Cut sweet potatoes into uniform ¾-inch cubes so they cook evenly. Too small and they'll turn mushy; too large and they won't cook through.
- Layer the Flavors: Don't skip toasting the spices! This 60-second step makes all the difference between good soup and great soup. Taste and adjust seasoning at the end-sometimes a little extra salt or lime makes all the difference.
- Texture Control: Don't puree all the soup. Leave half chunky for a more satisfying, hearty soup texture.
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