Sweet Potato and Black Bean Soup

This Sweet Potato and Black Bean Soup is a savory, hearty blend of amazing flavors. The added cilantro and spices add the perfect amount of scrumptiousness.

I owe this recipe to my sister-in-law this time. I love having all these cooking contributors. A girl could get used to this! We were in Boston on Thursday and brother stopped at a food truck for a quick snack. They had a Sweet Potato and Black Bean Salad that was out of this world. It was pretty much this recipe with all the liquid drained off.

She made it for them to eat on their return trip home Saturday and Sunday. They’re like me in the sense that packing meals helps not only with eating clean healthy but not having to stop for them either. (quick bathroom/gas stops is all you get kids)

I have seen several recipes on Pinterest for sweet potato and black bean combination recipes. To be honest, I just couldn’t imagine in my head how those flavors would mix. The only thing I’ve ever combined with sweet potatoes is cinnamon and coconut oil (and sugar and marshmallows those years of eating sweet potato casserole at Thanksgiving and Christmas….just sayin’)

I was blown completely away at what I have been missing. Where have I been? The cilantro and taco seasonings just make it burst with flavor.

This soup needs the honor of going on your “must make” list.

INGREDIENTS

4 sweet potatoes

1 bag of dry black beans (you can also use (2) 15 oz cans)

I whole yellow or red onion, chopped

1 red or green bell pepper, chopped

1 cartons of low or no sodium vegetable broth

2 Tablespoons of taco seasoning

1 cup of fresh cilantro, diced

1 tablespoon of coconut or olive oil

Avocado, optional topping

DIRECTIONS

Preheat oven to 375 degrees F

Bake sweet potatoes for about 30 minutes until they are just easier to cut through. (you do not want to cook until done of they will fall apart in the soup)

Rinse the black beans and place them in a large stock pot.

Pour the vegetable broth in to cover.

Bring to a boil and cook on med-low.

Pour oil in a saute pan and add the onion and peppers. Cook until just tender.

Add onions and peppers to the beans.

Remove sweet potatoes from the oven and remove the skin. Then cut them into 2 inch chunks.

Add the potato chunks in the beans and add the taco seasoning.

Cook until beans and potatoes are tender, about an hour.

Stir in cilantro and cook for another 15-20 minutes.

Serve hot with avocado slices on top.

ENJOY!!

Try these other healthy soups too:

Pasta Fagioli recipe

White Chicken Chili Recipe

Sweet Potato and Black Bean Soup

This Sweet Potato and Black Bean Soup is a savory, hearty blend of amazing flavors. The added cilantro and spices add the perfect amount of scrumptiousness.

5 from 5 votes

Cook ModePrevent your screen from going dark

Print Pin Share Rate

Course: Soup

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 2 hours hours

Servings: 8

Calories: 314kcal

Author: Sherri Hagymas

Ingredients

• ▢ 4 sweet potatoes
• ▢ 1 lb bag of dry black beans you can also use (2 15 oz cans)
• ▢ I whole yellow or red onion chopped
• ▢ 1 red or green bell pepper chopped
• ▢ 20 ounces cartons of low or no sodium vegetable broth
• ▢ 2 Tablespoons of homemade taco seasoning
• ▢ 1 cup of fresh cilantro diced
• ▢ 1 tablespoon of coconut or olive oil
• ▢ 1 Avocado optional topping

Instructions

• Preheat oven to 375 degrees F
• Bake sweet potatoes for about 30 minutes until they are just easier to cut through. (you do not want to cook until done of they will fall apart in the soup)
• Rinse the black beans and place them in a large sauce pot.
• Pour the vegetable broth in to cover.
• Bring to a boil and cook on med-low.
• Pour oil in a saute pan and add the onion and peppers. Cook until just tender.
• Add onions and peppers to the beans.
• Remove sweet potatoes from the oven and remove the skin. Then cut them into 2 inch chunks.
• Add the potato chunks in the beans and add the taco seasoning.
• Cook until beans and potatoes are tender, about an hour.
• Stir in cilantro and cook for another 15-20 minutes.
• Serve hot with avocado slices on top.
• ENJOY!!

Nutrition

Calories: 314kcal | Carbohydrates: 52g | Protein: 13g | Fat: 6g | Sodium: 375mg | Potassium: 1223mg | Fiber: 12g | Sugar: 5g | Vitamin A: 10080IU | Vitamin C: 23.9mg | Calcium: 94mg | Iron: 3.5mg

Nutritional Disclosure

Nutrition information is automatically calculated and should only be used as an approximation.

Tried this recipe?We love seeing your pictures! Mention @ToSimplyInspire or tag #ToSimplyInspire!