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Black Bean & Sweet Potato Soup


The black beans and sweet potatoes are a perfect blend of flavors in this warm and soothing soup. Recipe serves 8 but is easily cut in half. Serve topped with a dollop of yogurt, avocado, scallions and a slice of lime.

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  • 2 tablespoons vegetable oil
  • 2 medium yellow onions, chopped
  • 3 medium cloves garlic, coarsely chopped
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • Freshly ground black pepper
  • 2 quarts vegetable broth
  • 4 (15.5-ounce) or 2 (29-ounce) cans black beans, rinsed and drained
  • 2 medium sweet potatoes, peeled and cut into medium dice
  • Kosher salt, to taste
  • 1/2 cup plain yogurt
  • 8 lime slices
  • 1 avocado, thinly sliced
  • 2 scallions, thinly chopped
  • 1/4 cup cilantro, chopped


Servings 8
Adapted from


Step 1

Heat the oil over medium heat in a 6-quart (or larger) Dutch oven. Add the onions and cook, stirring occasionally, until starting to soften and brown slightly, about 8 minutes. Add the garlic, coriander, cumin and 1/4 tsp. pepper and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth, beans, sweet potatoes, and 3/4 teaspoons salt and bring to a boil over high heat. Reduce the heat and simmer, uncovered, stirring occasionally, until the sweet potatoes are tender, about 15 minutes.

Using a slotted spoon, set aside 3 cups of the beans and potatoes. Puree the remaining soup in batches in a blender. Return the solids to the soup and season to taste with salt and pepper. Serve topped with a dollop of the yogurt, avocado, scallions and a lime slice.

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