Sweet Potato & Black Bean Soup
This hearty soup is made by simmering sweet potatoes and black beans in a flavorful broth seasoned with smoked paprika and lime juice. It features a thick, creamy texture with tender sweet potato chunks and a smooth bean base, finished with aromatic spices and bright citrus notes.
Equipment
- Large pot
- Cutting board
- Chef’s knife
- Immersion blender or regular blender
Ingredients
- 2 large sweet potatoes peeled and diced
- 1 can black beans drained and rinsed
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 lime lime juiced
- to taste salt and black pepper
Instructions
- Heat a large pot over medium heat and add the olive oil. once shimmering, add the chopped onion and cook until soft and translucent, about 5 minutes, while stirring occasionally.1 medium yellow onion
- Add the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it.3 cloves garlic
- Stir in the diced sweet potatoes and sprinkle with smoked paprika, coating everything evenly. Cook for about 2 minutes, allowing the spices to become fragrant.2 large sweet potatoes, 1 teaspoon smoked paprika
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low, cover, and let simmer for 15-20 minutes until the sweet potatoes are tender and easily pierced with a fork.4 cups vegetable broth
- Add the drained black beans to the pot and stir to combine. Cook for another 5 minutes to heat the beans through.1 can black beans
- Use an immersion blender to puree the soup directly in the pot until smooth, or carefully transfer in batches to a blender and blend until creamy—be cautious with hot liquids.
- Return the blended soup to the heat, season with salt and black pepper to taste, and squeeze in fresh lime juice for brightness. Stir well and cook for another 2 minutes.1 lime lime
- Taste the soup and adjust seasoning as desired, adding more lime juice, salt, or pepper to balance flavors.
- Ladle the soup into bowls and serve hot, garnished with a wedge of lime or fresh herbs if desired for an extra touch of freshness.
Notes
For a creamier texture, leave some sweet potato chunks unblended or stir in a splash of coconut milk. This soup pairs beautifully with crusty bread and a sprinkle of chopped cilantro.