Smoky Black Bean Sweet Potato (Print View)

A comforting blend of smoky black beans, sweet potatoes, and zesty lime crema.

# Components:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium red bell pepper, diced
05 - 2 medium sweet potatoes, peeled and diced (about 3 cups)

→ Beans and Liquids

06 - 2 cans (15 oz each) black beans, drained and rinsed
07 - 4 cups vegetable broth
08 - 1 can (14.5 oz) diced tomatoes with juices

→ Seasonings

09 - 1 teaspoon smoked paprika
10 - 1 teaspoon ground cumin
11 - 0.5 teaspoon chili powder
12 - 0.5 teaspoon dried oregano
13 - 0.25 teaspoon cayenne pepper, optional
14 - 1 teaspoon salt, or to taste
15 - 0.5 teaspoon freshly ground black pepper

→ Lime Crema

16 - 0.5 cup sour cream or Greek yogurt
17 - Zest of 1 lime
18 - 1 tablespoon fresh lime juice
19 - Pinch of salt

→ Garnishes

20 - Chopped fresh cilantro
21 - Sliced jalapeños
22 - Lime wedges

# Method:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, approximately 4 minutes.
02 - Add minced garlic and diced bell pepper; cook for 2 additional minutes until softened and fragrant.
03 - Stir in diced sweet potatoes, smoked paprika, ground cumin, chili powder, dried oregano, cayenne pepper if using, salt, and black pepper. Cook while stirring for 2 minutes to toast the spices and develop flavor.
04 - Add drained black beans, diced tomatoes with juices, and vegetable broth to the pot. Bring to a boil, then reduce heat to a gentle simmer.
05 - Cover the pot and simmer for 20 to 25 minutes until sweet potatoes reach tender consistency.
06 - Use an immersion blender to partially puree the soup in the pot for a creamy consistency while maintaining some chunks for body texture. Alternatively, transfer 2 cups of soup to a blender, puree until smooth, and return to the pot.
07 - While soup simmers, whisk together sour cream or Greek yogurt, lime zest, fresh lime juice, and a pinch of salt in a small bowl until smooth.
08 - Taste the soup and adjust salt, pepper, and spice levels as needed to reach desired flavor balance.
09 - Ladle soup into individual bowls. Top each serving with a dollop of lime crema and desired garnishes including cilantro, jalapeños, and lime wedges.

# Expert Advice:

01 -
  • Quick and easy: Only 15 minutes of prep and 35 minutes of cooking—dinner is on the table in under an hour.
  • Naturally vegetarian and gluten-free: A wholesome, plant-based meal the whole family can enjoy.
  • Bold, smoky flavor: Smoked paprika, cumin, chili powder, and a touch of cayenne create a deeply satisfying depth of flavor.
  • Creamy and chunky texture: Partial blending gives the soup a luscious body while keeping hearty chunks of sweet potato and beans throughout.
  • Bright, zesty finish: The lime crema adds a fresh, tangy contrast that makes every spoonful pop.
  • Easily customizable: Go vegan, add extra vegetables, or dial up the heat—this recipe adapts to your preferences.
02 -
  • Toast your spices: Cooking the smoked paprika, cumin, chili powder, and oregano directly with the vegetables for a couple of minutes before adding liquids unlocks a deeper, more complex flavor.
  • Partial blending is key: Blend only a portion of the soup to achieve a velvety, creamy base while keeping satisfying chunks of sweet potato and black beans for texture and heartiness.
  • Make the crema ahead: The lime crema can be whisked together up to two days in advance and kept refrigerated—it actually gets better as the flavors meld.
  • Season at the end: Always taste and adjust salt and pepper after blending, as the flavor profile can shift once the soup is partially pureed.
  • Vegan swap: Plant-based yogurt works beautifully in the crema and makes this dish entirely dairy-free without sacrificing any of its bright, tangy character.
  • Required tools: Large soup pot, cutting board and knife, immersion blender or countertop blender, mixing bowl and whisk, and a ladle.
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