Spicy Black Bean & Sweet Potato Soup

September 18, 2013
5 Ratings
  • Serves 6
Author Notes

This hearty vegetarian soup is packed with flavor! Perfect for a Fall Meal. —The Fresh Cottage

What You'll Need
  • 2 Small Sweet Potatoes, peeled & cut into 1/2 inch cubes
  • 3 tablespoons olive oil, divided
  • 1 small yellow onion, finely diced
  • 1 red bell pepper, seeded & diced
  • 1 jalapeño pepper, seeded & finely diced
  • 1 32 oz. carton vegetable broth
  • 1 28 oz. can Fire Roasted tomatoes or crushed tomatoes or Rotel tomatoes (spicy)
  • 1 15 oz. can black beans, rinsed & drained
  • 1/2 cup frozen corn kernels
  • 2 teaspoons cumin, divided
  • 1 1/2 teaspoons chili powder, divided
  • 1/2 teaspoon dried ground coriander
  • 1/4 teaspoon dried oregano
  • 1 teaspoon sugar
  • 1 1/2 teaspoons kosher salt
  • 1 pinch cayenne pepper
  • 1/4 teaspoon ground black pepper
  1. Preheat oven to 375 degrees. Line baking sheet with parchment paper or silpat.
  2. Combine sweet potatoes, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, 1/2 teaspoon salt and 1 tablespoon olive oil in a large bowl. Toss to coat. Spread sweet potatoes onto the baking sheet in a single layer. Bake sweet potatoes for 20 minutes. Allow to cool to room temperature
  3. Meanwhile, heat remaining 2 tablespoons of olive oil in a large pot or Dutch Oven. Add onion and sauté until translucent, about 3 or 4 minutes.
  4. Add garlic, red pepper and jalapeño pepper to the onion mixture. Saute until softened, about 3 minutes.
  5. Add canned tomatoes and broth. Add 1 1/2 teaspoons of cumin, 1 teaspoon of chili powder, coriander, oregano, sugar, salt and pepper. Bring to a gentle boil.
  6. Reduce heat to a simmer and add sweet potatoes, black beans and corn. Continue simmering for approximately 20 to 30 minutes. If you like your soup spicy, add pinch of cayenne or dash of favorite hot sauce (I recommend tasting first!.)

See what other Food52ers are saying.

  • jansu
  • Catherine
  • JanetFL
  • The Fresh Cottage
    The Fresh Cottage

10 Reviews

Tracey M. August 30, 2022
Quick and easy. Added tbsp chipotle in adobo sauce and handful chopped kale.
Tracey M. August 30, 2022
Garnished with avocado, cilantro, spring onions, pumpkin seeds.
jansu March 10, 2019
How much garlic? It's mentioned in the recipe but not in the ingredient list.
Merrill H. June 1, 2020
My question too.... delicious soup. We dded two medium sized cloves.
Catherine October 25, 2018
I just made this soup, it is perfectly delicious! I followed the recipe, used the RoTel tomatoes and 11 z of tomato juice, that's what I had in my cupboard. Did not add jalepeno, but instead, I used one dehydrated Hungarian pepper from my garden.
nolamomma October 16, 2017
This was so wonderful and hit the spot on this first cool night in NOLA. I used fresh corn that I had charred on the grill and threw in some kale. It was amazing.
JanetFL September 18, 2013
Forgot to say...I love the addition of avocado, sour cream, and lime wedges. Definitely doing that!
The F. September 18, 2013
It is getting cold where I live & I just felt like making something comforting! You can adjust the heat to suit your tastes. Stay warm! Enjoy!
JanetFL September 18, 2013
Thanks, Ashley - you are right! I must adjust the heat to my wimpy taste buds but know that I will love it nevertheless!
JanetFL September 18, 2013
Sounds wonderful on this cold night here in Colorado! All of my favorite ingredients!