All the flavors of the southwest come alive in this black bean sweet potato soup! Warm up inside when it’s cold outside with a vegetarian friendly dish!

Ah, the humble black bean. Full of protein, fiber, and so versatile. Cheap to buy in dry bulk and store in the pantry, they are a mainstay of many diets. One cup of black beans has 116 calories, with only 15 carbs, 4.4 grams of fiber and less than 2 grams of fat. (source)

Black beans can go from sweet to savory in a flash. They lend themselves to just about any dish. You’ll love them in brownies, taco dishes and soups. With a distinct flavor that takes on the flavor of the seasonings in the recipe, it’s no wonder they are so popular!

Do I use canned or fresh black beans?

You can use either canned black beans, or black beans made from dried beans. If you are using canned, you will want to drain and rinse them as the recipe may be too salty otherwise.

If you need a quick and easy way to make black beans in your Instant Pot, I’ve go you covered here.

How long do I puree this?

How long you need to puree this black bean soup depends on how chunky you want it. If your family doesn’t mind beans, I would suggest leaving them a bit more on the chunky side. You’ll get all kinds of texture with the flavor that way.

However, don’t feel bad if you need to puree the beans nearly into oblivion. They will make the soup thicker and richer in that manner, too. You may want to add a bit more vegetable broth if it’s too thick for you.

This black bean soup is also great for a vegetarian, meatless option for dinner. Quick and easy, filling, yet not heavy is the best way to describe it.

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Name: Southwestern Black Bean Sweet Potato Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 2 cups dried black beans (or 2 cans, drained); 2 large sweet potatoes; 4 cups vegetable broth; 1 teaspoon salt; 1 teaspoon pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 2 teaspoon ground cumin; juice of 1 lime, or 1 T. bottled juice; tortilla chips (optional)

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No Flour Needed Brownies

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Ingredients you need:

Black beans
Sweet potatoes
Vegetable broth
Salt
Pepper
Garlic powder
Onion powder
Cumin
Lime juice
Tortilla chips for serving (optional)

Making your black bean soup:

Roast the sweet potatoes in oven. Allow to cool, then remove skins.
Drain beans, add the sweet potatoes, seasonings and broth to a large pot.
Using a stick blender, or hand blender, blend until desired consistency.
Bring back to a simmer on medium high heat.
Squeeze lime juice over the soup, and serve with tortilla chips on the side.

What is your favorite soup to make when the weather turns chilly? Be sure to let me know if you try and like this black bean soup!

Southwestern Black Bean Sweet Potato Soup

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

ALL THE FLAVORS OF THE SOUTHWEST COME ALIVE IN THIS BLACK BEAN SWEET POTATO SOUP! WARM UP INSIDE WHEN IT’S COLD OUTSIDE WITH A VEGETARIAN FRIENDLY DISH!

Ingredients

2 cups dried black beans (or 2 cans, drained)
2 large sweet potatoes
4 cups vegetable broth
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoon ground cumin
juice of 1 lime, or 1 T. bottled juice
tortilla chips (optional)

Instructions

If using dried beans, soak over night, rinse and fill pot with clean water. Drain, rinse and fill with fresh water. Simmer on low for 6 hours, or until cooked through.
Roast the sweet potatoes in a 400° oven for 45 minutes. Allow to cool, then remove skins.
Drain beans, add the sweet potatoes, seasonings and broth to a large pot.
Using a stick blender, or hand blender, blend until desired consistency.
Bring back to a simmer on medium high heat.
Squeeze lime juice over the soup.
Serve with tortilla chips on the side.