Sweet Potato Black Bean Soup

sweet potato black bean soup in bowl on wooden board

5 from 2 reviews

An easy-to-make soup flavored with garlic, ginger, cumin and paprika, with a squeeze of fresh lime. A hearty and healthy soup that's vegan friendly.


Units Scale
  • 1 1/2 pounds (680 g) sweet potatoes, peeled and cut into 3/4 inch (19 mm) cubes (about 4 1/2 cups)
  • 1 large (or 2 small) onion, chopped
  • 1 tablespoon finely chopped ginger
  • 3 cloves garlic, finely chopped
  • 2 tablespoons (30 ml) olive oil (or your preferred cooking oil)
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 1/2 teaspoons kosher salt, or to taste (see note 1)
  • one 15 ounce (425 g) can black beans, undrained
  • one 14.5 ounce (411 g) can fire roasted tomatoes, undrained
  • 2 - 3 cups (473 - 710 ml) stock/broth, any type (for vegan soup, use vegetable broth)
  • 1/2 - 1 lime


  1. Prep the produce: peel and cut the sweet potatoes into 3/4 inch (1.9 cm) cubes. Chop the onion. Peel and finely chop the garlic and ginger.
  2. Heat the oil in a Dutch oven or large soup pot over medium high heat. Add the chopped onion and cook, stirring frequently, for 2 minutes.
  3. Add the paprika, cumin, salt, ginger and garlic; continue to cook for an additional 2 minutes, stirring frequently, until the onion is translucent and spices are fragrant. (If needed, turn the heat down to avoid burning the spices.)
  4. Add 2 cups broth/stock to the pot, plus the cubed sweet potatoes, black beans, and fire roasted tomatoes. (Add the entire can of black beans and fire roasted tomatoes; do not drain.) Stir to combine.
  5. Raise the heat to high to bring the soup to a boil. Once boiling, reduce the heat to maintain a gentle boil and cook until the sweet potato is tender, about 12 - 15 minutes, stirring occasionally. After each stir, press down the sweet potatoes with a wooden spoon to ensure they are covered by the liquid. If too much liquid is being absorbed while the soup is boiling, add up to one additional cup of stock/broth.
  6. Turn off the heat and squeeze the juice of 1/2 lime into the soup. Stir and taste the soup; add additional salt and/or lime juice if needed.
  7. Serve immediately, garnished with additional wedges of lime (optional). 


This recipe uses kosher salt, which is coarse grained. If substituting with fine grain salt, start with 1 teaspoon salt instead of the 1 1/2 teaspoon called for, and add more at the end if needed.

Leftovers can be kept in the refrigerator for 3 - 4 days in a covered container. 

The nutrition information below is an estimate provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full nutrition disclosure policy.


Keywords: sweet potato black bean soup, sweet potato soup, black bean soup