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Black Bean Sweet Potato Soup

This tasty Black Bean Sweet Potato Soup is loaded with beans, veggies, and a mountain of tasty toppings and can be made on the stove top or in the slow cooker!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6 servings
Calories: 193 kcal
Course: Soup
Cuisine: Vegetarian

Ingredients

  • 2 medium sweet potatoes, peeled and diced
  • 1 medium yellow onion
  • 4 cloves garlic
  • 1 Jalapeno pepper
  • 28 ounce can of crushed fire roasted tomatoes
  • 1 quart vegetable broth
  • 1 cup water
  • ½ cup jarred salsa (use your favorite kind)
  • 15.5 ounce can of black beans (drained and rinsed)
  • 1 TBSP chili powder
  • 2 tsp ground cumin
  • salt and pepper to taste
TASTY TOPPING OPTIONS
  • Sliced jalapeño peppers
  • grated cheddar cheese (skip for vegan)
  • Sour Cream or Greek yogurt (skip for vegan)
  • Chopped cilantro and/or green onions
  • chopped fresh tomatoes or pico de gallo
  • crispy tortilla strips or chips
  • Sliced avocado
  • Lime wedges

Instructions

    Cup of Yum
  1. First prep the veggies. Peel and dice onion, peel and mince garlic, dice jalapeno (using a spoon to removing seeds if less spice is preferred) and peel and dice sweet potatoes into half-inch cubes.
STOVE TOP INSTRUCTIONS
  1. Heat a large pot or dutch oven to medium-high heat with a little oil. Sauté onion and jalapeño until tender.
  2. Add garlic, chili powder, and cumin then cook for an additional 30-60 seconds until garlic is tender and fragrant.
  3. Add diced sweet potato, crushed tomatoes, vegetable broth, water, and salsa then bring soup to a boil.
  4. Once boiling, reduce heat to a simmer and add black beans. Cook for 15-20 minutes, until the sweet potatoes are fork-tender.
SLOW COOKER INSTRUCTIONS
  1. Add all ingredients (minus toppings) to your slow cooker. A little extra broth or an additional cup of water may be added if needed, simply adjust spices to compensate.
  2. Seal the lid and cook on HIGH for approx. 4 hours or on LOW for 6 hours until the sweet potatoes are fork-tender.
READY TO EAT?
  1. Taste soup and add desired amount of salt and pepper. Additional chili powder and cumin can be added as well. Let your taste buds be your guide!
  2. Ladle soup into bowls and top with all your favorite toppings from the list above. Enjoy!
  3. Leftover soup is even better the next day and this recipe is fantastic for meal prep! Store in airtight containers in the fridge for up to 4 days and reheat via stovetop or microwave.

Nutrition Information

Calories 193kcal (10%) Carbohydrates 46g (15%) Protein 10g (20%) Fat 1g (2%) Saturated Fat 0.2g (1%) Polyunsaturated Fat 0.3g Monounsaturated Fat 0.2g Sodium 414mg (17%) Potassium 648mg (19%) Fiber 12g (48%) Sugar 9g (18%) Vitamin A 11755IU (235%) Vitamin C 9mg (10%) Calcium 108mg (11%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 193

% Daily Value*

Calories 193kcal 10%
Carbohydrates 46g 15%
Protein 10g 20%
Fat 1g 2%
Saturated Fat 0.2g 1%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 0.2g 1%
Sodium 414mg 17%
Potassium 648mg 14%
Fiber 12g 48%
Sugar 9g 18%
Vitamin A 11755IU 235%
Vitamin C 9mg 10%
Calcium 108mg 11%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.