Introduction

Sweet Potato and Black Bean Soup with Cilantro is a vibrant, nourishing, and flavor-packed dish that celebrates wholesome ingredients in a cozy bowl. This soup combines the natural sweetness of sweet potatoes, the hearty earthiness of black beans, and the brightness of fresh cilantro. Aromatic spices and a rich broth tie everything together into a comforting, filling, and deeply satisfying meal.

This recipe is perfect for chilly evenings, healthy weeknight dinners, or meal prep for the week ahead. It’s naturally vegetarian, gluten-free, and high in fiber and protein, making it both wholesome and comforting. The balance of flavors—sweet, savory, slightly smoky, and fresh—creates a soup that is delicious on its own or paired with bread, rice, or a crisp side salad.

Why I Love This Recipe

I love this recipe because it’s simple yet hearty. Sweet potatoes bring a creamy, almost velvety texture when cooked down, while black beans provide protein and substance that make the soup feel like a complete meal. The addition of cilantro adds freshness, cutting through the richness and brightening every spoonful.

Another reason I love it is its versatility. It can be made spicy or mild, chunky or smooth, and it works just as well for a quick dinner as it does for storing and reheating later. It’s also budget-friendly and uses everyday pantry staples—perfect for feeding a family or meal prepping for busy weeks.

Why It’s a Must-Try Dish

This Sweet Potato and Black Bean Soup is a must-try because:

Healthy comfort food – satisfying yet light and packed with nutrients.
Easy and versatile – comes together with simple ingredients and pantry staples.
Plant-based protein & fiber – keeps you full and energized.
Customizable – spice it up, make it creamy, or keep it brothy.
Meal-prep friendly – tastes even better the next day and freezes well.

Preparation and Cooking Time

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Servings and Nutrition

Servings: 6
Calories per Serving: ~280–320 kcal (without toppings)
Course: Main Course / Soup
Cuisine: Latin American–Inspired / Vegetarian-Friendly

Ingredients

For the Soup:

2 tbsp olive oil
1 medium onion, diced
2 carrots, diced
3 garlic cloves, minced
1 red bell pepper, diced
2 medium sweet potatoes, peeled and cubed (about 4 cups)
1 ½ tsp ground cumin
1 tsp smoked paprika
½ tsp chili powder (optional, for heat)
Salt and pepper, to taste
1 (15-oz) can diced tomatoes (fire-roasted preferred)
4 cups vegetable broth (or chicken broth if not vegetarian)
2 (15-oz) cans black beans, drained and rinsed
Juice of 1 lime
¼ cup fresh cilantro, chopped

Optional Toppings:

Fresh avocado slices
Extra chopped cilantro
Crumbled tortilla chips
Sour cream or Greek yogurt (for creaminess)
Shredded cheese

Cooking Directions

Step-by-Step Preparation Method:

Sauté vegetables:
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add onion and carrots, cooking until softened (about 5 minutes).
- Stir in garlic and red bell pepper, cooking for 1–2 minutes more.
Add spices and sweet potatoes:
- Stir in cumin, smoked paprika, chili powder, salt, and pepper.
- Add cubed sweet potatoes and mix to coat with spices.
Add liquids and beans:
- Stir in diced tomatoes and vegetable broth.
- Bring to a boil, then reduce heat to a simmer. Cook for about 15–20 minutes, until sweet potatoes are tender.
Add black beans:
- Stir in black beans and simmer for another 10 minutes.
Finish the soup:
- Stir in lime juice and fresh cilantro.
- Taste and adjust seasoning as needed.
Optional texture adjustment:
- For a thicker soup, mash some sweet potatoes in the pot or use an immersion blender to partially puree the soup while keeping chunks intact.

How to Serve

Ladle soup into bowls and top with avocado slices, extra cilantro, or tortilla chips for crunch.
Serve with warm cornbread, crusty bread, or rice for a more filling meal.
Great as a starter for a larger meal or as a light main course on its own.

Recipe Tips

Use fire-roasted tomatoes for deeper flavor.
Add a pinch of cinnamon for warmth—it pairs beautifully with sweet potatoes.
For creaminess, stir in coconut milk or a dollop of sour cream before serving.
If making ahead, add cilantro and lime just before serving to keep them fresh.

Variations

Spicy Version: Add chipotle peppers in adobo sauce or extra chili powder.
Creamy Version: Stir in ½ cup coconut milk or heavy cream before serving.
Protein Boost: Add cooked quinoa or shredded chicken.
Vegetable Boost: Add zucchini, corn, or kale during the last 10 minutes of cooking.
Pureed Soup: Blend until smooth for a velvety texture, then garnish with cilantro.

Freezing and Storage

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze cooled soup in containers for up to 3 months.
Reheating: Thaw in the fridge overnight, then reheat on the stovetop or microwave. Add a splash of broth if needed.

Special Equipment Needed

Large soup pot or Dutch oven
Wooden spoon for stirring
Immersion blender (optional, for thickening)
Ladle for serving

FAQ

Q: Can I use dried black beans instead of canned?
Yes, just cook them in advance until tender, then add to the soup.

Q: Can I make this soup spicy?
Absolutely! Add fresh jalapeños, chipotle peppers, or more chili powder.

Q: Can I make this soup in a slow cooker?
Yes. Add all ingredients (except cilantro and lime) to the slow cooker and cook on low for 6–7 hours. Stir in cilantro and lime before serving.

Q: Is this soup vegan?
Yes, as written it’s vegan. Just skip toppings like cheese or sour cream, or use plant-based alternatives.

Conclusion

Sweet Potato and Black Bean Soup with Cilantro is a cozy, nourishing, and versatile recipe that brings together sweet, smoky, and fresh flavors in one wholesome bowl. It’s easy to make, full of nutrients, and endlessly adaptable to your taste. Whether enjoyed as a quick weeknight dinner, a make-ahead lunch, or a freezer-friendly staple, this soup will quickly become a favorite in your recipe collection.