[Foodie Friday Recipe] Black Bean & Sweet Potato Soup

Enjoy a hearty & nourishing meal with this comforting, flavorful, and fiber-rich Black Bean & Sweet Potato soup recipe…

Cozy, nourishing, and packed with feel-good ingredients, this Black Bean and Sweet Potato Soup is the kind of recipe you’ll want on repeat—especially on busy weeknights or chilly days when your body is craving something grounding.

Naturally plant-based and fiber-rich, it brings together hearty black beans, antioxidant-rich sweet potatoes, and warming spices that support digestion and blood sugar balance.

A splash of fresh lemon and cilantro at the end brightens everything up, making this soup feel both comforting and refreshing.

Best of all, it comes together quickly with simple pantry staples, proving that wholesome, healing meals don’t have to be complicated!

Black Bean and Sweet Potato Soup

Prep time: 10 minutes
Cook time: 25-30 minutes
Serves: 4

Ingredients:

• 2 TB. extra virgin olive oil
• 1 small red onion, diced
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• Sea salt and black pepper, to taste
• ½ tsp. crushed red pepper flakes
• 1 TB. ground cumin
• 2 tsp. chili powder
• ½ tsp. dried oregano
• 2 large sweet potatoes, peeled and cubed
• 3 TB. tomato paste
• 2 15-oz. can black beans, rinsed and drained
• 3 c. vegetable broth
• 1 c. frozen corn
• ¼ c. fresh cilantro, chopped
• 2 TB. fresh lemon juice

Directions:

1. Heat olive oil in a large soup pot over medium heat and add red onion and bell peppers. Season with salt and black pepper, to taste. Cook, stirring occasionally, until the veggies become soft and fragrant, around 4-5 minutes.
2. Add crushed red pepper, cumin, chili powder, and dried oregano. Cook, stirring occasionally, until the spices become fragrant, approximately 1-2 minutes.
3. Add sweet potatoes, tomato paste, and black beans. Season with additional salt and black pepper, if desired, and stir to combine. Add vegetable broth and increase heat to medium-high. Bring to a boil, then immediately reduce to medium-low. Cover and simmer for 15-20 minutes or until the sweet potatoes are fork tender.
4. Stir in the corn, cilantro and fresh lemon juice. Taste and adjust seasonings, as desired, before serving.