Dinner

Black Bean and Sweet Potato Soup Recipe

ByAiden Wells November 22, 2025November 22, 2025

Introduction

This Black Bean and Sweet Potato Soup is a hearty, comforting dish packed with flavor and nutrition. Perfect for chilly days, it combines creamy coconut milk, tender sweet potatoes, and protein-rich black beans for a satisfying bowl.

A close-up of a bowl filled with a colorful stew containing visible layers of orange sweet potato chunks, black beans, wilted green spinach leaves, and small pieces of red bell pepper, all immersed in a creamy light orange broth. The bowl is white with a black rim and sits on a white marbled surface sprinkled with red chili flakes. Beside the bowl is a white container filled with fresh green spinach leaves, and two halves of a lime rest nearby. A light gray textured cloth is partly tucked under the bowl, adding softness to the setup. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 large onion, diced
1 large red bell pepper, diced
1 small jalapeño, diced
2 large garlic cloves, finely chopped
1 teaspoon ground cumin
1 tablespoon smoked paprika
1 lb (450 g) sweet potato, peeled and cut into 1-inch cubes
2 cans (14 oz / 400 g) black beans, drained and rinsed
4 cups (1 liter) vegetable stock
1 can (13.5 fl. oz. / 400 ml) coconut milk
3 cups (100 g) fresh spinach
Salt and freshly ground black pepper to taste

Instructions

Step 1: In a large pot, heat the olive oil over medium heat. Add the diced onion, red bell pepper, and jalapeño. Sauté for 4-5 minutes or until the bell pepper is softened and the onion becomes translucent.
Step 2: Stir in the finely chopped garlic and cook for another minute.
Step 3: Add the ground cumin and smoked paprika and stir to combine.
Step 4: Add the sweet potato cubes and black beans, then pour in the vegetable stock and coconut milk. Stir well to combine and bring the mixture to a boil.
Step 5: Reduce the heat and let the soup simmer for 15-20 minutes until the sweet potatoes are tender.
Step 6: Add the fresh spinach to the pot and stir to combine. Place a lid on the pot and simmer for 1-2 minutes until the spinach wilts.
Step 7: Adjust the seasoning with salt and freshly ground black pepper to taste and serve hot. This soup pairs wonderfully with crusty bread, tortilla chips, or cornbread.

Tips & Variations

For a spicier kick, leave some of the jalapeño seeds in or add a pinch of cayenne pepper.
To make the soup thicker, blend a portion of it and then mix back into the pot.
Swap fresh spinach for kale or Swiss chard for a different texture and flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a bowl filled with a thick, orange-yellow stew containing several layers of ingredients; the base layer is a creamy orange broth, topped with pieces of soft orange sweet potato, black beans scattered throughout, bright green spinach leaves, red bell pepper chunks, and translucent cooked onion slices all mixed together. Behind the bowl, there are two slices of lime and a white bowl filled with fresh green spinach leaves, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried black beans instead of canned?

Yes, you can use dried black beans. Just be sure to soak them overnight and cook them thoroughly before adding to the soup, as canned beans are already cooked.