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A bowl of black bean and sweet potato soup garnished with cilantro and lime wedges.
5 from 1 vote

Southwest Black Bean Sweet Potato Soup

This hearty black bean sweet potato soup is filled with Southwest flavor and a little spice. It's the perfect cozy dinner!
Prep Time: 30 minutes
Cook Time: 40 minutes
Resting Time: 5 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 364 kcal

Ingredients

  • 2 Tablespoons (30 ml) Olive Oil
  • 1 Cup (125 g) Yellow Onion diced
  • 3 cloves (12 g) Garlic minced
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • ½ teaspoon Chipotle Chili Powder
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
  • ¼ teaspoon Red Pepper Flakes
  • 3 Cups (460 g) Sweet Potatoes about 2 medium potatoes, peeled and cut into cubes
  • 3 Cups (720 ml) Vegetable Broth
  • 30 ounces (850 g) Black Beans 2 cans, drained and rinsed
  • ¼ Cup (60 g) Vegan Sour Cream
  • 1 Tablespoon (15 ml) Lime Juice
  • 1 Cup Frozen Corn optional

Instructions

  • Add the olive oil to a large pot or dutch oven over medium heat. Then add the diced onions. Cook and stir occasionally until the onions are translucent, about 5-7 minutes.
    2 Tablespoons (30 ml) Olive Oil, 1 Cup (125 g) Yellow Onion
  • Add the minced garlic, cumin, chili powder, chipotle chili powder, salt, black pepper and red pepper flakes to the onions. Cook while stirring constantly for 1 minutes.
    3 cloves (12 g) Garlic, 1 teaspoon Cumin, 1 teaspoon Chili Powder, ½ teaspoon Chipotle Chili Powder, 1 teaspoon Salt, ½ teaspoon Black Pepper, ¼ teaspoon Red Pepper Flakes
  • Add the sweet potato cubes and vegetable broth. Stir well and bring to a simmer. Once simmering, cover and reduce the temperature to low. Cook for about 10 minutes until the potatoes are almost fork tender.
    3 Cups (460 g) Sweet Potatoes, 3 Cups (720 ml) Vegetable Broth
  • Add in the black beans and simmer for 5 minutes more. Try not to stir too often as it will break the beans up.
    30 ounces (850 g) Black Beans
  • Transfer 2 cups of the hot soup to a blender and puree until smooth. Be careful when opening the blender lid as the hot soup may splatter. Pour the pureed soup back into the pot and stir well. Continue to cook for a few minutes until it thickens a little bit.
  • Remove the pot from heat. Stir in the sour cream and lime juice. If you're adding frozen corn, add it now as well. Replace the lid and allow the soup to rest for 5 minutes, then serve.
    ¼ Cup (60 g) Vegan Sour Cream, 1 Tablespoon (15 ml) Lime Juice, 1 Cup Frozen Corn

Notes

STORAGE: Store leftover soup in an airtight container in the refrigerator for up to 4 days.