Description
A hearty and flavorful Black Bean and Sweet Potato Soup that combines tender sweet potatoes, creamy coconut milk, and nutrient-packed black beans with aromatic spices and fresh spinach. Perfect as a warming, nutritious meal for any day.
Ingredients
Scale
Vegetables and Aromatics
- 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 lb (450 g) sweet potato, peeled and cut into 1-inch cubes
- 3 cups (100 g) fresh spinach
Spices
- 1 teaspoon ground cumin
- 1 tablespoon smoked paprika
Other Ingredients
- 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
- Salt and freshly ground black pepper to taste
Instructions
- Sauté Vegetables: 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.
- Add Garlic: Stir in the finely chopped garlic and cook for another minute to release its flavor.
- Incorporate Spices: Add the ground cumin and smoked paprika, stirring well to evenly coat the vegetables and enhance the aroma.
- Add Main Ingredients: Add the sweet potato cubes and black beans to the pot. Pour in the vegetable stock and coconut milk, stirring thoroughly to combine all ingredients. Bring the mixture to a boil.
- Simmer Soup: Reduce the heat to low and let the soup simmer gently for 15-20 minutes, or until the sweet potatoes are fork-tender.
- Add Spinach: Stir in the fresh spinach, place a lid on the pot, and simmer for an additional 1-2 minutes until the spinach wilts and is well incorporated.
- Season and Serve: Taste the soup and adjust salt and freshly ground black pepper as needed. Serve hot with crusty bread, tortilla chips, or cornbread for a complete meal.
Notes
- For a spicier kick, leave some seeds in the jalapeño or add a pinch of chili flakes.
- Use low-sodium vegetable stock to control the salt content.
- The soup can be pureed partially or fully for a creamier texture if desired.
- Leftovers store well in the refrigerator for up to 4 days and freeze beautifully for up to 2 months.
- Optional toppings include fresh cilantro, avocado slices, or a dollop of sour cream or yogurt.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: black bean soup, sweet potato soup, vegetarian soup, coconut milk soup, healthy soup recipe, easy winter soup
