black bean and sweet potato soup
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Black Bean and Sweet Potato Soup

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It’s Soup month! Here is a quick and easy Black Bean and Sweet Potato soup recipe that takes around 45 minutes to make.

I am a fan of black beans and sweet potatoes so putting them together in a soup makes me very happy. Add a nice piece of crusty bread — yum!

Check it out!

Black Bean and Sweet Potato Soup

Black Bean and Sweet Potato Soup

A quick, flavorful soup perfect for year-round quick meals
5 from 2 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Soup
Cuisine American
Servings 4


  • 2 T. extra virgin olive oil
  • 1 small red onion diced
  • 1 medium green bell pepper diced
  • 1 medium red bell pepper diced
  • Sea salt and black pepper to taste
  • ½ t. crushed red pepper flakes
  • 1 T. ground cumin
  • 2 t. chili powder
  • ½ t. dried oregano
  • 2 large sweet potatoes peeled and cubed
  • 3 T. tomato paste
  • 2 15- oz. can black beans rinsed and drained
  • 3 c. vegetable broth
  • 1 c. frozen corn
  • ¼ c. fresh cilantro chopped
  • 2 T. fresh lemon juice


  • Heat olive oil in a large soup pot over medium heat and add red onion and bell peppers. Season with salt and black pepper, to taste. Cook, stirring occasionally, until the veggies become soft and fragrant, around 4-5 minutes.
  • Add crushed red pepper, cumin, chili powder, and dried oregano. Cook, stirring occasionally, until the spices become fragrant, approximately 1-2 minutes.
  • Add sweet potatoes, tomato paste, and black beans. Season with additional salt and black pepper, if desired, and stir to combine. Add vegetable broth and increase heat to medium-high. Bring to a boil, then immediately reduce to medium-low. Cover and simmer for 15-20 minutes or until the sweet potatoes are fork tender.
  • Stir in the corn, cilantro and fresh lemon juice. Taste and adjust seasonings, as desired, before serving. Enjoy!
Keyword black beans, soup, sweet potato
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Black Bean and Sweet Potato Soup


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