Spicy Black Bean & Sweet Potato Soup – Hearty, Bright, and Comforting

This soup brings together creamy sweet potatoes, hearty black beans, and warm spices for a bowl that’s bold, cozy, and deeply satisfying. It’s the kind of meal that feels special yet fits into any weeknight. The heat is gentle and uplifting, not overwhelming.

Add a squeeze of lime, a sprinkle of cilantro, and maybe a dollop of yogurt, and you’ve got something that tastes like it simmered all day. Best of all, it’s simple to make and easy to adjust to your taste.

Spicy Black Bean & Sweet Potato Soup - Hearty, Bright, and Comforting

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced (leave some seeds for extra heat)
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 cans (15 ounces each) black beans, drained and rinsed
• 1 can (14–15 ounces) fire-roasted diced tomatoes
• 4 cups low-sodium vegetable broth (plus more as needed)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander (optional)
• 1/4 to 1/2 teaspoon red pepper flakes (optional, for extra heat)
• 1 1/4 teaspoons kosher salt, plus more to taste
• Freshly ground black pepper, to taste
• Juice of 1 lime, plus wedges for serving
• 1/4 cup chopped fresh cilantro, plus extra for garnish
• Optional toppings: plain Greek yogurt or sour cream, avocado slices, crushed tortilla chips, shredded cheddar or cotija

Method

 

1. Warm the oil and sauté aromatics. Heat olive oil in a large pot over medium heat. Add the onion and a pinch of salt. Cook, stirring occasionally, until translucent and slightly golden, 5–7 minutes. Stir in the garlic and jalapeño and cook for 1 minute until fragrant.
2. Toast the spices. Add cumin, chili powder, smoked paprika, and coriander (if using). Stir for 30 seconds to bloom the spices. This step deepens flavor and helps the spices taste toasty, not raw.
3. Add the sweet potatoes. Stir in the diced sweet potatoes to coat with the spice mixture. Cook for 2 minutes to start softening the edges.
4. Build the soup base. Add the black beans, fire-roasted tomatoes with their juices, and vegetable broth. Season with 1 1/4 teaspoons salt and several grinds of black pepper. Increase heat to bring to a gentle boil.
5. Simmer until tender. Reduce heat to medium-low and simmer uncovered for 18–22 minutes, or until the sweet potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
6. Partially blend for creaminess. Using an immersion blender, blend the soup briefly, pulsing 3–5 times to thicken while leaving lots of chunks. If using a regular blender, transfer 2 cups of soup, blend until smooth, and return it to the pot. Adjust thickness with more broth if needed.
7. Finish with brightness. Stir in the lime juice and chopped cilantro. Taste and adjust for salt, pepper, and heat. Add red pepper flakes if you want more spice.
8. Serve with toppings. Ladle into bowls and add your favorites: a dollop of yogurt, sliced avocado, extra cilantro, crunchy tortilla chips, or a sprinkle of cheese. Serve with lime wedges on the side.

Why This Recipe Works

The balance of sweet and spicy is the heart of this soup. Sweet potatoes bring natural sweetness and body, while black beans add protein and a soft, earthy flavor.

Smoked paprika, cumin, and chili powder create a warm, layered spice profile without needing a long cook time. Sautéed aromatics (onion, garlic, jalapeño) build a flavorful base, and blending a portion of the soup makes it creamy without cream. A final splash of lime juice brightens everything and ties it all together.

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced (leave some seeds for extra heat)
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 cans (15 ounces each) black beans, drained and rinsed
• 1 can (14–15 ounces) fire-roasted diced tomatoes
• 4 cups low-sodium vegetable broth (plus more as needed)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander (optional)
• 1/4 to 1/2 teaspoon red pepper flakes (optional, for extra heat)
• 1 1/4 teaspoons kosher salt, plus more to taste
• Freshly ground black pepper, to taste
• Juice of 1 lime, plus wedges for serving
• 1/4 cup chopped fresh cilantro, plus extra for garnish
• Optional toppings: plain Greek yogurt or sour cream, avocado slices, crushed tortilla chips, shredded cheddar or cotija

Step-by-Step Instructions

1. Warm the oil and sauté aromatics. Heat olive oil in a large pot over medium heat.

   Add the onion and a pinch of salt. Cook, stirring occasionally, until translucent and slightly golden, 5–7 minutes. Stir in the garlic and jalapeño and cook for 1 minute until fragrant.

2. Toast the spices. Add cumin, chili powder, smoked paprika, and coriander (if using).

   Stir for 30 seconds to bloom the spices. This step deepens flavor and helps the spices taste toasty, not raw.

3. Add the sweet potatoes. Stir in the diced sweet potatoes to coat with the spice mixture. Cook for 2 minutes to start softening the edges.
4. Build the soup base. Add the black beans, fire-roasted tomatoes with their juices, and vegetable broth.

   Season with 1 1/4 teaspoons salt and several grinds of black pepper. Increase heat to bring to a gentle boil.

5. Simmer until tender. Reduce heat to medium-low and simmer uncovered for 18–22 minutes, or until the sweet potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
6. Partially blend for creaminess. Using an immersion blender, blend the soup briefly, pulsing 3–5 times to thicken while leaving lots of chunks.

   If using a regular blender, transfer 2 cups of soup, blend until smooth, and return it to the pot. Adjust thickness with more broth if needed.

7. Finish with brightness. Stir in the lime juice and chopped cilantro. Taste and adjust for salt, pepper, and heat.

   Add red pepper flakes if you want more spice.

8. Serve with toppings. Ladle into bowls and add your favorites: a dollop of yogurt, sliced avocado, extra cilantro, crunchy tortilla chips, or a sprinkle of cheese. Serve with lime wedges on the side.

Storage Instructions

• Refrigerator: Cool completely, then store in airtight containers for up to 5 days.
• Freezer: Freeze in portions for up to 3 months. Leave a little room in the container for expansion.

  Thaw overnight in the fridge.

• Reheating: Warm gently on the stove over medium heat, adding a splash of broth or water to loosen. Microwave in 1-minute bursts, stirring in between.
• Topping tip: Add fresh toppings (avocado, yogurt, cilantro) after reheating so they stay bright and creamy.

Benefits of This Recipe

• Nutritious and filling: Sweet potatoes provide fiber and vitamin A. Black beans bring plant-based protein and additional fiber.
• Budget-friendly: Uses pantry staples like canned beans and tomatoes, plus a few fresh basics.
• Flexible heat level: You control the spice with jalapeño, chili powder, and red pepper flakes.
• Great for meal prep: Holds up well in the fridge or freezer and tastes even better the next day.
• Naturally gluten-free and easily dairy-free: Skip the cheese and use dairy-free yogurt for topping if needed.

What Not to Do

• Don’t skip toasting the spices. Adding them raw at the end tastes flat.

  Blooming them unlocks depth.

• Don’t overblend. You want texture from the beans and sweet potatoes. Blend just enough to thicken.
• Don’t forget the acid. Lime juice at the end brightens the entire pot. Without it, the soup can taste heavy.
• Don’t over-salt early. The soup reduces as it simmers.

  Adjust salt at the end after the lime and cilantro are added.

• Don’t cook on high heat throughout. A gentle simmer keeps flavors balanced and prevents scorching.

Recipe Variations

• Smoky chipotle: Add 1–2 teaspoons minced chipotle in adobo for a deeper, smoky heat. Reduce or skip jalapeño to balance.
• Creamy coconut: Stir in 1/2 cup coconut milk at the end for a silky finish and a hint of sweetness.
• Protein boost: Add cooked shredded chicken or crumbled chorizo. For plant-based, stir in quinoa during simmering (add an extra cup of broth).
• Veggie-packed: Toss in diced bell peppers with the onion, or add chopped kale or spinach in the last 5 minutes.
• Roasted sweet potatoes: Roast the diced sweet potatoes at 425°F with a little oil and salt until caramelized, then add to the soup for extra depth.
• No tomato version: Skip the canned tomatoes and add an extra cup of broth.

  Increase lime to taste for brightness.

• Herb swap: Use parsley instead of cilantro if you prefer, and finish with a pinch of oregano for a different twist.

FAQ

Can I use dried black beans instead of canned?

Yes. Cook 1 to 1 1/2 cups dried black beans until tender, then use about 3 cups cooked in the recipe. Be sure they’re fully cooked before adding to the soup, and salt them lightly so the final soup doesn’t end up too salty.

How spicy is this soup?

It has a gentle kick.

For milder soup, remove all jalapeño seeds and skip red pepper flakes. For more heat, keep some seeds or add a bit of chipotle or cayenne.

Do I have to peel the sweet potatoes?

No. The skin is edible and adds nutrients.

If you like a smoother texture, peel them. If not, scrub well and leave the skin on.

Can I make this in a slow cooker?

Yes. Sauté the onion, garlic, jalapeño, and spices on the stove first for best flavor, then transfer to a slow cooker with the remaining ingredients.

Cook on Low for 6–7 hours or High for 3–4 hours, then partially blend and finish with lime and cilantro.

What if I don’t have an immersion blender?

Transfer 2 cups of the soup to a regular blender and blend until smooth. Carefully return it to the pot and stir. Repeat if you want it thicker.

Be cautious with hot liquids and vent the lid.

How can I thicken the soup without blending?

Simmer uncovered a bit longer to reduce, mash some sweet potatoes and beans with a potato masher, or stir in a tablespoon of tomato paste during the simmer.

What should I serve with it?

Warm corn tortillas, crusty bread, or a simple green salad work well. For a bigger meal, add a side of rice or quinoa and top with avocado and cheese.

Is it good for leftovers?

Absolutely. The flavors meld and deepen overnight.

Add a splash of broth when reheating if it thickens too much in the fridge.

Final Thoughts

This Spicy Black Bean & Sweet Potato Soup is comforting, vibrant, and weeknight-easy. It’s packed with flavor and flexible enough to match whatever you have in the pantry. Keep the spice level right where you like it, and don’t forget the lime at the end.

With a few simple toppings, you’ll have a bowl that feels hearty and fresh at the same time. Make it once, and it’ll quickly become a regular in your rotation.