Can I Make Sweet Potato Black Bean Soup Ahead of Time?

Yes. Sweet Potato Black Bean Soup is an excellent make-ahead recipe because the flavors continue to develop as it rests. Prepare the soup as directed, allow it to cool, and store it in an airtight container in the refrigerator. When reheating, you may notice that the soup has thickened because the sweet potatoes and black beans absorb some of the broth. Simply stir in a small amount of vegetable broth or water until the consistency is how you like it. For the freshest flavor, add an extra squeeze of lime after reheating.

Can I Freeze Sweet Potato Black Bean Soup?

Yes, you can freeze this soup. Allow it to cool completely before transferring it to freezer-safe containers. Leave a little space at the top because the liquid will expand as it freezes. Keep in mind that cooked sweet potatoes may become softer after freezing and thawing. The flavor will still be delicious, but the texture can be slightly more tender. Thaw the soup overnight in the refrigerator before reheating it gently on the stovetop. Add extra broth if needed and adjust the seasoning before serving.

How Can I Make This Sweet Potato Black Bean Soup Spicier?

There are several easy ways to give Sweet Potato Black Bean Soup more heat. Add chopped jalapeño with the onion, stir in crushed red pepper flakes with the spices, or include a small amount of cayenne pepper. For deeper smoky heat, try adding a little chipotle pepper or chipotle powder. Start with a small amount and taste before adding more, since chipotle can quickly become intense. Spicy toppings such as sliced jalapeños or hot sauce also allow everyone to adjust the heat level in their own bowl.

Easy Sweet Potato Black Bean Soup

Name: Sweet Potato Black Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 pounds (680 g) sweet potatoes, peeled and cut into 3/4-inch cubes (about 4 1/2 cups); 1 large onion or 2 small onions, chopped; 1 tablespoon finely chopped fresh ginger; 3 cloves garlic, finely chopped; 2 tablespoons (30 ml) olive oil or preferred cooking oil; 2 teaspoons paprika; 1 teaspoon ground cumin; 1 1/2 teaspoons kosher salt, or to taste; 1 can (15 ounces/425 g) black beans, undrained; 1 can (14.5 ounces/411 g) fire-roasted tomatoes, undrained; 2 to 3 cups (473 to 710 ml) vegetable broth or stock; 1/2 to 1 fresh lime

Description

Sweet Potato Black Bean Soup is a hearty, vegan-friendly one-pot soup made with tender sweet potatoes, black beans, fire-roasted tomatoes, ginger, garlic, cumin, paprika, and fresh lime. It is comforting, flavorful, and ready in about 45 minutes.

Ingredients

Scale

1 1/2 pounds (680 g) sweet potatoes, peeled and cut into 3/4-inch cubes (about 4 1/2 cups)
1 large onion or 2 small onions, chopped
1 tablespoon finely chopped fresh ginger
3 cloves garlic, finely chopped
2 tablespoons (30 ml) olive oil or preferred cooking oil
2 teaspoons paprika
1 teaspoon ground cumin
1 1/2 teaspoons kosher salt, or to taste
1 can (15 ounces/425 g) black beans, undrained
1 can (14.5 ounces/411 g) fire-roasted tomatoes, undrained
2 to 3 cups (473 to 710 ml) vegetable broth or stock
1/2 to 1 fresh lime

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Instructions

Peel the sweet potatoes and cut them into approximately 3/4-inch cubes. Chop the onion, then peel and finely chop the garlic and ginger.
Heat the olive oil in a Dutch oven or large soup pot over medium-high heat. Add the chopped onion and cook for about 2 minutes, stirring frequently.
Add the paprika, cumin, kosher salt, ginger, and garlic. Cook for another 2 minutes, stirring frequently, until the onion is translucent and the spices are fragrant. Reduce the heat if necessary to prevent the spices from burning.
Add 2 cups of vegetable broth, the cubed sweet potatoes, undrained black beans, and undrained fire-roasted tomatoes. Stir well to combine.
Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to maintain a gentle boil.
Cook for 12 to 15 minutes, stirring occasionally, until the sweet potatoes are tender when pierced with a fork. After stirring, gently press the sweet potatoes beneath the liquid. Add up to 1 additional cup of broth if the soup becomes too thick.
Turn off the heat and squeeze the juice of 1/2 lime into the soup. Stir, taste, and add additional salt or lime juice if desired.
Serve immediately with optional lime wedges, avocado, cilantro, or other preferred toppings.

Notes

Cut the sweet potatoes into evenly sized cubes so they cook at the same rate.
Use vegetable broth to keep the Sweet Potato Black Bean Soup vegan.
If substituting fine table salt for kosher salt, begin with about 1 teaspoon and add more to taste after cooking.
Regular diced tomatoes can replace fire-roasted tomatoes, although the soup will have a less smoky flavor.
Smoked paprika can be substituted for regular paprika for a deeper smoky taste.
Add more broth during cooking if the sweet potatoes absorb too much liquid.
Leftovers can be stored in a covered container in the refrigerator for 3 to 4 days.
The soup can be frozen, but the sweet potatoes may become softer after thawing.
Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the soup has thickened.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe
Calories: 421 kcal
Sugar: 5.3 g
Sodium: 639 mg
Fat: 8.6 g
Saturated Fat: 1.1 g
Unsaturated Fat: 7.5 g
Trans Fat: 0 g
Carbohydrates: 74.8 g
Fiber: 15.7 g
Protein: 13.6 g
Cholesterol: 0 mg