Vegan Black Bean and Sweet Potato Soup Recipe
Cozy Up with a Bowl of Hearty Black Bean Soup
Looking for a comforting, flavorful, and easy dinner option? Look no further than our delicious Black Bean Soup! This soup is packed with nutrients, incredibly satisfying, and perfect for a chilly evening. It’s a fantastic plant-based meal that the whole family will enjoy. We’ve blended the best of Mexican and Tex-Mex flavors to create a soup that’s both familiar and exciting.
This isn’t your average black bean soup. We’ve added sweet potatoes for a touch of sweetness and depth, and a hint of smoked paprika and chipotle chile flakes (optional, for those who like a little heat!) to elevate the flavor profile. It’s a vibrant, colorful soup that’s as beautiful to look at as it is to eat.
Why You’ll Love This Black Bean Soup:
- Easy to Make: Ready in just 30 minutes, this soup is perfect for busy weeknights.
- Healthy & Nutritious: Packed with fiber, protein, and vitamins.
- Flavorful & Satisfying: A delicious blend of Mexican and Tex-Mex flavors.
- Versatile: Serve it as a main course or a hearty side dish.
- Budget-Friendly: Made with pantry staples.
Tips for the Best Black Bean Soup:
- Spice Level: Adjust the amount of chipotle chile flakes to your preference. If you’re sensitive to heat, start with a smaller amount or omit them altogether.
- Texture: For a creamier soup, you can blend a portion of it with an immersion blender or in a regular blender (be careful when blending hot liquids!).
- Toppings: Don’t be shy with the toppings! Lime wedges, fresh cilantro, and avocado add a burst of freshness and flavor.
- Make Ahead: This soup is even better the next day! Store it in the refrigerator for up to 3 days.
Frequently Asked Questions:
Q: Can I use dried black beans instead of canned?
A: Yes, you can! You’ll need to soak and cook the dried beans before adding them to the soup. About 1.5 cups of dried beans will yield approximately 3 cups of cooked beans.
Q: Is this soup vegan/vegetarian?
A: Yes, this recipe is naturally vegan and vegetarian.
Q: Can I freeze this soup?
A: Absolutely! Let the soup cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months.
Q: What can I serve with this soup?
A: This soup pairs well with cornbread, tortilla chips, a side salad, or a dollop of sour cream (or vegan sour cream).
Q: Can I add any other vegetables?
A: Yes! Feel free to add other vegetables like bell peppers, zucchini, or spinach.
We hope you enjoy this comforting and flavorful Black Bean Soup! It’s a recipe you’ll come back to again and again.
Black Bean Soup
Ingredients
- 1/2 cup onion diced
- 3 medium carrots peeled and diced
- 3 stalks celery diced
- 3 medium sweet potatoes peeled and chopped
- 1 cup frozen corn
- 1 15-oz can crushed tomatoes
- 2 15-oz cans black beans
- 10 cups water
- 2 tbsp smoked paprika
- 1 tbsp chipotle chile flakes optional
- 1 tsp dried oregano
- 2 tsp salt plus more to taste
- 2 tbsp olive oil
Instructions
- In a soup pot over medium heat, heat the oil and then add the onions and cook for 2-3 minutes until fragrant
- Next add carrots and celery and cook for 2-3 minutes
- Then add sweet potatoes and cook for 5 minutes stirring often to avoid sticking
- Add water, tomatoes, black beans, corn, smoked paprika, optional chile, salt and oregano.
- Bring to a boil and cook for 20 minutes until all veggies are fork tender.
- Finish by adding cilantro to the soup and taste for salt. Add more to taste.
- Serve with lime wedges, cilantro and avocado
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