Sweet Potato Black Bean Soup

A bowl of sweet potato and black bean soup

This warming sweet potato and black bean soup is full of flavor and good for you nutrients.


  • 3 tablespoons olive oil
  • 4 garlic cloves, minced
  • 2 cups chopped yellow onion
  • 2 cups peeled and diced sweet potato
  • 2 medium ripe tomatoes, chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • A dash of ground cinnamon
  • A dash of cayenne pepper
  • 1 teaspoon kosher salt
  • Ground black pepper to taste
  • 3 cups vegetable broth
  • 1 14-oz can black beans, drained and rinsed


Cook onions and garlic. Add the olive oil to a large soup pot and warm over medium heat. Add the chopped onion and cook until translucent, stirring frequently, about 3-4 minutes. Add the garlic and cook for about 1 minute.

Add everything else except the beans. Add the sweet potato, tomatoes, smoked paprika, turmeric, cinnamon, cayenne, salt and black pepper. Give it all a good stir. Pour in the vegetable broth and bring to a simmer. Cover, reduce heat to medium-low, and cook for about 15 minutes until the sweet potatoes are tender.

Add beans. Stir in the black beans and continue cooking until everything is heated through, about 5 minutes. Taste and adjust salt/pepper to taste.

Serve. I like to serve this soup with a crusty slice of bread or a grilled cheese sandwich.


  • To store extras: Let the soup cool to room temperature, then transfer to an airtight container and store in the fridge for up to 3 days.
  • Reheat: The best way to reheat this soup is on the stove in a small soup pot. Just spoon the amount you want into your pot and heat over medium-low until warmed through.

Keywords: sweet potato soup, black bean soup, healthy soup, quick soup recipe