Black Bean Sweet Potato Soup

This tasty Black Bean Sweet Potato Soup is loaded with beans, veggies, and a mountain of tasty toppings and can be made on the stove top or in the slow cooker!

Course Soup

Cuisine Vegetarian

Keyword Black Bean Sweet Potato Soup

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 193kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

2 medium sweet potatoes, peeled and diced
1 medium yellow onion
4 cloves garlic
1 jalapeño pepper
28 ounce can of crushed fire roasted tomatoes
1 quart vegetable broth
1 cup water
½ cup jarred salsa (use your favorite kind)
15.5 ounce can of black beans (drained and rinsed)
1 TBSP chili powder
2 tsp ground cumin
salt and pepper to taste

TASTY TOPPING OPTIONS

sliced jalapeño peppers
grated cheddar cheese (skip for vegan)
sour cream or greek yogurt (skip for vegan)
chopped cilantro and/or green onions
chopped fresh tomatoes or pico de gallo
crispy tortilla strips or chips
sliced avocado
lime wedges

Instructions

First prep the veggies. Peel and dice onion, peel and mince garlic, dice jalapeno (using a spoon to removing seeds if less spice is preferred) and peel and dice sweet potatoes into half-inch cubes.

STOVE TOP INSTRUCTIONS

Heat a large pot or dutch oven to medium-high heat with a little oil. Sauté onion and jalapeño until tender.
Add garlic, chili powder, and cumin then cook for an additional 30-60 seconds until garlic is tender and fragrant.
Add diced sweet potato, crushed tomatoes, vegetable broth, water, and salsa then bring soup to a boil.
Once boiling, reduce heat to a simmer and add black beans. Cook for 15-20 minutes, until the sweet potatoes are fork-tender.

SLOW COOKER INSTRUCTIONS

Add all ingredients (minus toppings) to your slow cooker. A little extra broth or an additional cup of water may be added if needed, simply adjust spices to compensate.
Seal the lid and cook on HIGH for approx. 4 hours or on LOW for 6 hours until the sweet potatoes are fork-tender.

READY TO EAT?

Taste soup and add desired amount of salt and pepper. Additional chili powder and cumin can be added as well. Let your taste buds be your guide!
Ladle soup into bowls and top with all your favorite toppings from the list above. Enjoy!
Leftover soup is even better the next day and this recipe is fantastic for meal prep! Store in airtight containers in the fridge for up to 4 days and reheat via stovetop or microwave.

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