Black Bean and Sweet Potato Soup Recipe
A comforting and hearty Black Bean and Sweet Potato Soup made with aromatic spices, creamy coconut milk, and fresh spinach. This vegan and gluten-free soup is perfect for a nutritious and satisfying meal in just 40 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Vegetables and Aromatics
- 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
Liquids
- 2 tablespoons olive oil
- 4 cups (1 liter) vegetable stock
- 1 can (13.5 fl. oz. / 400 ml) coconut milk
Others
- 2 cans (14 oz / 400 g) black beans, drained and rinsed
- Salt and freshly ground black pepper to taste
Instructions
- Sauté Aromatics: 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 softens and the onion becomes translucent.
- Add Garlic: Stir in the finely chopped garlic and cook for another minute to release its aroma.
- Add Spices: Sprinkle in the ground cumin and smoked paprika, stirring to coat the vegetables evenly and develop depth of flavor.
- Add Main Ingredients and Liquids: Add the cubed sweet potato and drained black beans, then pour in the vegetable stock and coconut milk. Stir well to combine and bring the mixture to a boil.
- Simmer: Reduce the heat to low and let the soup simmer gently for 15-20 minutes until the sweet potatoes are tender when pierced with a fork.
- Add Spinach and Finish Cooking: Add the fresh spinach to the pot. Stir to combine, then cover with a lid and let it simmer for 1-2 minutes until the spinach wilts.
- Season and Serve: Taste and adjust the seasoning with salt and freshly ground black pepper. Serve the soup hot alongside crusty bread, tortilla chips, or cornbread for a complete meal.
Notes
- This soup is naturally vegan and gluten-free, making it suitable for a variety of diets.
- You can substitute the jalapeño with a milder pepper if you prefer less heat.
- To add extra protein, garnish with a dollop of plain yogurt or a sprinkle of cheese if not vegan.
- Leftovers keep well in the fridge for up to 3 days and freeze well for up to 2 months.
- For a smoother texture, use an immersion blender to puree part of the soup before adding spinach.
Keywords: black bean soup, sweet potato soup, vegan soup, gluten-free soup, healthy soup, coconut milk soup, easy soup recipe