On chilly winter nights, nothing warms the soul like a bowl of Sweet Potato Black Bean Soup. I remember one evening when my son, Jake, came home from school, his cheeks rosy from the cold. He took one whiff of this soup simmering on the stove and declared it the best part of his day.
Table of Contents
Why You’ll Love It
- It’s packed with nutrients and flavor.
- Perfect for cozy family dinners.
- Easy to make and even easier to enjoy.
- Great for meal prep and leftovers.
Pure Comfort
This soup is pure comfort in a bowl. The creamy sweet potatoes blend beautifully with the hearty black beans, creating a dish that’s both satisfying and delicious. Plus, it’s vegan and gluten-free, making it a hit for everyone at the table.
What You Need
- 1 tbsp 1 tablespoon olive oil – Can substitute with avocado oil.
- 1 1 large yellow onion, diced – Adds sweetness and depth.
- 2 2 cloves garlic, minced – For aromatic flavor.
- 1 tsp 1 teaspoon ground cumin – Enhances the earthy taste.
- 1 tsp 1 teaspoon chili powder – For a mild kick.
- 1 1 large sweet potato, peeled and diced – Can substitute with butternut squash.
- 4 cups 4 cups vegetable broth – Use low-sodium if preferred.
- 1 can 1 can (15 oz) black beans, drained and rinsed – Cooking black beans from scratch is an option too.
- 1 cup 1 cup corn kernels, fresh or frozen – Adds sweetness and texture.
- to taste Salt and pepper to taste – Adjust according to preference.
Time to Cook
Prep: 10 minutes | Cook: 30 minutes | Total: 40 minutes | Difficulty: Easy | Make-Ahead: Yes, can be made a day in advance.
Steps to Make It
- Start by heating the olive oil in a large pot over medium heat. Once the oil shimmers, add the diced onion and sauté until it’s translucent, about 5 minutes. You’ll know it’s ready when it smells sweet and fragrant.
- Next, stir in the minced garlic, ground cumin, and chili powder. Cook for another minute until the spices are fragrant and the garlic is lightly golden. This step adds a wonderful depth of flavor to your soup.
- Now, add the diced sweet potato to the pot and stir well to combine. Pour in the vegetable broth and bring the mixture to a boil. The sweet potatoes should start to soften after about 10 minutes of simmering.
- Once boiling, reduce the heat to low and let it simmer for another 15 minutes. Keep an eye on it, and stir occasionally. The sweet potatoes should be fork-tender when it’s time to move on.
- Add the black beans and corn to the pot, stirring gently to combine. Let the soup cook for another 5 minutes until everything is heated through. You’ll love the vibrant colors in your pot!
- Finally, season with salt and pepper to taste. Serve the soup warm, and feel free to garnish with fresh cilantro or a squeeze of lime for an extra zing. Enjoy the cozy vibes!
Make It Perfect
- For a creamier texture, blend half the soup and mix it back in.
- Top with avocado slices or a dollop of sour cream for added richness.
- This soup pairs wonderfully with crusty bread or a fresh salad.
Mix It Up
- Add diced bell peppers for extra crunch.
- Incorporate spinach or kale for added greens.
- For a smoky flavor, try adding smoked paprika.
Perfect Partners
- Serve with crusty bread.
- Pair with a simple green salad.
- Enjoy alongside quesadillas or tacos.
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FAQs
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day. Just store it in the fridge.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 4 days.
Can I freeze this soup?
Yes, this soup freezes well! Store in freezer-safe containers for up to 3 months.
What can I substitute for black beans?
You can use pinto beans or kidney beans if you prefer.
Is this soup spicy?
It has a mild kick from the chili powder, but you can adjust the spice level to your liking.
Conclusion
This Sweet Potato Black Bean Soup is a delightful way to warm up on cold winter nights. With its comforting flavors and hearty ingredients, it’s sure to become a family favorite. So grab a bowl and enjoy!
Sweet Potato Black Bean Soup for Cozy Winter Nights
Equipment
- Large Pot
Ingredients
Main
- 1 tbsp olive oil Can substitute with avocado oil
- 1 large yellow onion diced
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 large sweet potato peeled and diced, can substitute with butternut squash
- 4 cups vegetable broth Use low-sodium if preferred
- 1 can (15 oz) black beans drained and rinsed, can cook from scratch
- 1 cup corn kernels fresh or frozen
- to taste salt and pepper Adjust according to preference
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic, ground cumin, and chili powder; cook for 1 minute until fragrant.
- Add diced sweet potato and stir to combine.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes until sweet potatoes are fork-tender, stirring occasionally.
- Add black beans and corn; cook for 5 minutes until heated through.
- Season with salt and pepper to taste.
- Serve warm; optionally garnish with fresh cilantro or lime.