For starters, who doesn’t love sweet potatoes and black beans? When pureed together, these ingredients come together to make a delicious soup. The ancho chile peppers add quite a bit of spice and the lime juice take this sweet and spicy dish and adds a bit of zest. Top this with fresh, thinly sliced avocado and grated cheddar cheese and serve it alongside a piping hot piece of freshly made bread for a perfect Sunday meal.
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Sweet Potato and Black Bean Soup
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
Description
This Sweet Potato and Black Bean Soup combines the earthy flavors of sweet potatoes and black beans with the spicy kick of ancho chile peppers, finished with a zesty touch of lime juice.
Ingredients
- 28 oz (795 g) black beans, drained and rinsed
- 1/2 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 ancho chile pepper, seeded and chopped
- 1 tbsp lime juice
- 2 tsp cayenne pepper
- 2 medium sweet potatoes, peeled and cubed
- 1 tbsp olive oil
- 1 cup (240 ml) vegetable broth
- Salt and pepper to taste
- 1 avocado, thinly sliced, for garnish
- 1/2 cup (55 g) grated cheddar cheese, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic and onion and sauté until translucent, about 3-5 minutes.
- Add sweet potato cubes and stir to coat with the oil. Cook for 10 minutes, stirring occasionally, until the sweet potatoes begin to brown.
- Add the chopped ancho chile pepper and continue to cook for another 2 minutes until fragrant.
- Stir in the black beans, vegetable broth, cayenne pepper, and lime juice. Bring the mixture to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the sweet potatoes are tender.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth, then return to the pot.
- Season with salt and pepper to taste. Serve hot, garnished with thinly sliced avocado and grated cheddar cheese.
Notes
- For a creamier texture, add a splash of coconut milk before blending.
- To store, refrigerate in an airtight container for up to 3 days.
- This soup pairs well with freshly baked bread.
- Adjust the cayenne pepper to taste if you prefer a milder soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5 grams
- Sodium: 600 mg
- Fat: 8 grams
- Carbohydrates: 45 grams
- Fiber: 12 grams
- Protein: 10 grams
- Cholesterol: 10 mg
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Frequently Asked Questions
What is an ancho chile and how spicy will this soup be?
An ancho chile is a dried poblano pepper with mild-to-medium heat and a slightly smoky, fruity flavor. This recipe also adds 2 tsp of cayenne pepper, so the finished soup has a real kick — the notes say to adjust the cayenne to taste if you prefer a milder bowl.
How do I make the soup creamier without adding dairy?
The notes suggest adding a splash of coconut milk before blending. It thickens the texture and adds a subtle sweetness that complements the black beans and sweet potatoes without any cream or dairy. 
Can I make this soup ahead of time?
Yes — the notes say to refrigerate in an airtight container for up to 3 days. The article also recommends serving it alongside freshly baked bread, which makes it an ideal make-ahead Sunday meal.
