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–+ servings
Roasted Sweet Potato and Black Bean Soup

Cozy Up with Roasted Sweet Potato and Black Bean Soup

This Roasted Sweet Potato and Black Bean Soup is a warm, hearty dish perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 cups
Course: Soups
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 3 tablespoons Olive Oil Helps with caramelization and enhances flavor.
  • 1 medium Onion Chopped, adds depth.
  • 3 cloves Garlic Minced, adds aromatic flavor.
  • 1.5 teaspoons Ground Cumin Provides earthy warmth.
  • 2 cans Black Beans Drained and rinsed, adds protein.
  • 4 cups Vegetable Broth Forms the soup base.
  • 1 teaspoon Salt Enhances flavors.
  • 0.5 teaspoon Black Pepper Adds mild warmth.
  • 1 tablespoon Lime Juice Optional, brightens flavor.
  • 4 medium Sweet Potatoes Roasted for a creamy base.

Equipment

  • Oven
  • Large Pot
  • Baking Sheet
  • Immersion Blender

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Toss the chopped sweet potatoes with olive oil and a sprinkle of salt, then spread them on the baking sheet to roast for 30–35 minutes.
  3. In a large pot, heat a dash of olive oil and sauté the chopped onion for 5–7 minutes until soft.
  4. Add the minced garlic and ground cumin to the pot, stirring for 1–2 minutes until fragrant.
  5. Once the sweet potatoes are roasted, add them to the pot with the black beans and vegetable broth; stir and simmer for 10 minutes.
  6. Blend part of the soup with an immersion blender until creamy, leaving some black beans whole.
  7. Adjust seasoning with salt and pepper; stir in lime juice if desired.
  8. Serve warm with toppings like avocado or yogurt.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 4gVitamin A: 18000IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

This soup is great for meal prep and holds well in the fridge for up to 4 days or frozen for up to 2 months.

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