Vegetarian & Vegan Black Bean and Sweet Potato Soup Recipe
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More and more people are turning to vegetarian or vegan cuisine for at least part of their weekly diet and so finding suitable and fresh plant-based dishes is crucial to keep mealtimes interesting. This Black Bean and Sweet Potato Soup Recipe really packs some flavor, is ready in just 40 minutes, and uses the following key ingredients: bell peppers, spices, corn, black beans, and sweet potatoes.
I’ve got more Easy Soup Recipes for you to enjoy – right-click and open these in a new tab to read next.
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Black Bean and Sweet Potato Soup Recipe
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
What’s black, orange, and filled with good-for-you nutrients? If you guessed our black bean and sweet potato soup recipe, you’re right!
This vegan soup can be enjoyed the whole year-round, it’s hearty and comforting for the autumn and winter, yet fresh and satisfying for spring and summer.
Onions, garlic, herbs, and spices are sautéed first to release all their fragrant goodness, and then the rest of the ingredients are added and left to simmer away.
The soup is so easy, so delicious! Plus, it’s packed with fiber and protein to keep you satisfied.
Whether you’re vegetarian or vegan or just looking for an easy weeknight meal, this soup is sure to please!
For other delicious recipes that use black beans, try Instant Pot Cuban Black Beans and Rice, Stuffed Sweet Potatoes, and Gluten Free Stuffed Peppers Recipe with Black Beans and Rice
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online.
It may not include staple ingredients such as oil, salt, sugar, etc., as you’re likely to have those in your kitchen. The complete list of ingredients with measurements is found in the recipe card.
- Fresh Produce – Red Onion, Green and Red Bell Peppers, Sweet Potatoes, (Frozen) Corn, Cilantro (Fresh Coriander), Lemons
- Crushed Red Pepper Flakes
- Ground Cumin
- Chili Powder – use mild or hot depending on your personal tastes and spicy heat preference!
- Dried Oregano
- Tomato Paste – also known as Tomato Purée.
- Canned Black Beans
- Vegetable Stock/Broth
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Black Beans
One of the hero ingredients in this dish is black beans, so here are some more recipes using the same:
- Instant Pot Cuban Black Beans and Rice (Vegetarian & Vegan Recipe)
- Vegan Black Bean Lettuce Wraps
- Black Bean Salsa Cups Appetizer
More Vegan Recipes
Looking for more vegan dishes to make? Check these recipes out next:
- Buddha’s Delight – A Chinese Vegan Recipe
- Georgian Ajapsandali – An Aubergine Stew with Pepper, Tomato and Bulgur
- Veggie, Almond & Chickpea Quinoa Pilaf
How Do I Make Black Bean and Sweet Potato Soup?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
Black Bean and Sweet Potato Soup
Ingredients
- 2 Tbsp 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 tsp crushed red pepper flakes
- 1 Tbsp ground cumin
- 2 tsp chili powder
- ½ tsp dried oregano
- 2 large sweet potatoes peeled and cubed
- 3 Tbsp tomato paste
- 2 15-oz/400g cans black beans, rinsed and drained
- 3 cups vegetable broth
- 1 cup frozen corn
- ¼ cup fresh cilantro coriander, chopped
- 2 Tbsp fresh lemon juice
Instructions
- 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 for 4-5 minutes, stirring occasionally until the veggies become soft and fragrant.
- Add crushed red pepper, cumin, chili powder, and dried oregano. Cook for 1-2 minutes, stirring occasionally until the spices become fragrant.
- 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 corn, cilantro, and fresh lemon juice. Taste and adjust seasonings, as desired, before serving. Enjoy!
SUGGESTED PRODUCTS
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Special Dinner!
You’ve made the soup, but what about the rest of the courses?
Here are additional recipes to create a menu for a special meal or dinner party:
- Appetizer: Garden Fresh Tomatillo Salsa Verde – A Delicious Dip for Tortilla Chips!
- Salad: Fig and Roasted Fennel Salad with Lemon Tahini Dressing
- Main Dish: Vegan Black Bean Lettuce Wraps
- Side Dish: Instant Pot Cilantro Lime Rice
- Beverage: Sparkling Mexican Paloma Cocktail with Blanco Tequila & Grapefruit
- Dessert: Apple Pie Spice Popcorn with Bourbon Sugar Pecans
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.