Black Bean Sweet Potato Soup
Black Bean Sweet Potato Soup is a cozy and satisfying black bean soup brimming with taco-inspired flavors! It fills you up without feeling heavy and is delicious, meat-free comfort food. Serve with Easy Homemade Biscuits and a side of Mexican Fried Rice! Try my Creamy Corn and Potato Soup for another family-favorite recipe.
Servings: 6
Calories: 285kcal
Ingredients
- 1-2 sweet potatoes peeled and diced into 1-inch cubes, you'll need 2-3 cups of sweet potatoes
- 1 onion medium-sized, about 1 cup diced onion
- 2 teaspoons olive oil
- 1 teaspoon salt
- 3 cans black beans drained and rinsed, 15-ounce cans
- 1 can whole kernel corn drained, 15-ounce can
- 1 can fire-roasted diced tomatoes 14.5-ounce can
- 2 cups broth use either chicken or vegetable broth
- 1 cup salsa medium
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- ½ teaspoon oregano
Optional: In Place of the Spices Listed Above, Use Taco Seasoning
- 1 ½ tablespoons Homemade Taco Seasoning or one envelope of your favorite store-bought taco seasoning Here's the link to Homemade Taco Seasoning.
Instructions
Dice Sweet Potato and Onion
- Peel the sweet potato and dice it into 1” cubes, set aside. Peel, slice and dice one medium-sized onion. Combine both the sweet potatoes and the onions in a 4 quart saucepan on the stove. Sprinkle with 2 teaspoons of olive oil and sprinkle 1 teaspoon on salt on top. Use a large spoon to toss the ingredients and lightly coat the sweet potato and onion with the olive oil.
- Turn the heat under the saucepan to medium-high and cook for about 10 minutes. This gives both the sweet potatoes and the onion a boost and helps release their natural sweetness.
Drain Black Beans and Corn
- While the sweet potatoes and onions are cooking, open the cans of black beans and corn.
- Place the contents of each can in a colander or strainer over the sink and drain. Rinse with water and shake the colander to drain thoroughly.
Combine Ingredients and Cook
- After 10 minutes of cooking the sweet potatoes and onions, reduce the heat to low and add the drained black beans and corn. Add the fire-roasted diced tomatoes, chicken (or vegetable) broth, salsa and spices.
- Stir to combine. Increase the heat to medium-high and cook until it starts to simmer. Reduce the heat to medium-low, cover the pot and let it cook for 15-20 minutes or until the sweet potatoes are tender, but not falling apart.
Serve
- Spoon the soup into serving bowls or bread bowls.
- Optional: Serve with tortillas, cornbread or biscuits. Top with crushed tortilla chips, sour cream, grated cheese, chopped scallions or diced avocado.
Notes
Crockpot Instructions: Place all the ingredients in a Crockpot or slow cooker and set it on low. The soup will be ready in about 6 hours.
Place any leftovers in an airtight container and refrigerate. The soup will stay fresh for up to 5 days, just reheat and enjoy.
Nutrition
Calories: 285kcal | Carbohydrates: 52g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1580mg | Potassium: 783mg | Fiber: 14g | Sugar: 6g | Vitamin A: 6271IU | Vitamin C: 5mg | Calcium: 91mg | Iron: 4mg
