Looking for a healthy black bean sweet potato soup? This is a thick soup that is filled with healthy ingredients that is sure to fill you up. Perfect for a cold night or as a light lunch idea.
Black Bean Sweet Potato Soup
One of my favorite things to eat is soup. I think I could eat it every day. And I love all kinds of soup. It doesn’t matter what kind. Some of my top soup recipes are:
- Carrot Ginger Soup
- White Bean and Turkey Soup | Leftover Turkey Soup
- Copycat Panera Autumn Squash Soup
- Stuffed Pepper Soup
- Turkey Vegetable Rice Soup Recipe
- Beef Rice Soup Recipe
- White Chicken Chili in the Slow Cooker
- Chicken Florentine Soup
One of the best soup recipes I make is Black Bean and Sweet Potato soup. This is a vegan soup (unless you use the WW variation listed below) filled with all kinds of good tasting ingredients.
Variation to Black Bean Sweet Potato Soup
If you are looking for ways to change up this Black Bean and Sweet Potato Soup you can:
- Blend It: Use an immersion blender or use a regular blender to create a creamy soup. You can blend the entire soup or blend half of it and then add it back to the unblended half. This gives the soup texture without it being all smooth.
- Add Meat: While this is a vegan soup, it doesn’t have to be. You can shredded chicken or ground beef.
How Many Weight Watcher Points Does Black Bean Sweet Potato Soup Have?
This recipe makes 4 servings and has 4 points per serving. While it might seem a little high in points, it is filling and nutritious.
Prep time: 10 minutes
Cook time: 25-30 minutes
Serves: 4
Black Bean Sweet Potato Soup Ingredients
extra virgin olive oil
red onion
green bell pepper
red bell pepper
Sea salt and black pepper
crushed red pepper flakes
ground cumin
chili powder
dried oregano
sweet potatoes
tomato paste
black beans
vegetable broth
frozen corn
fresh cilantro
lemon juice
How to Make Black Bean Sweet Potato Soup
Heat olive oil in a large soup pot over medium heat and add red onion and bell peppers. Season with salt and black pepper, to taste. Cook, stirring occasionally, until the veggies become soft and fragrant, about 4-5 minutes.
Add crushed red pepper, cumin, chili powder, and dried oregano. Cook, stirring occasionally, until the spices become fragrant, approximately 1-2 minutes.
Add sweet potatoes, tomato paste, and black beans. Season with additional salt and black pepper, if desired, and stir to combine. Add vegetable broth and increase heat to medium-high. Bring to a boil, then immediately reduce to medium-low. Cover and simmer for 15-20 minutes or until the sweet potatoes are fork tender.
Stir in the corn, cilantro, and fresh lemon juice. Taste and adjust seasonings, as desired, before serving. Enjoy!
Looking for another delicious healthy soup recipe? This Stuffed Pepper Soup Recipe is amazing. Even kids like it.
Looking for a healthy black bean sweet potato soup? This is a thick soup that is filled with healthy ingredients that is sure to fill you up. Perfect for a cold night or as a light lunch idea.
- 2 tsp. extra virgin olive oil
- 1 small red onion diced1 medium
- 1 green bell pepper diced
- 1 medium red bell pepper diced
- Sea salt and black pepper to taste
- ½ t. crushed red pepper flakes
- 1 T. ground cumin
- 2 t. chili powder
- ½ t. dried oregano
- 2 large sweet potatoes peeled and cubed
- 3 T. tomato paste
- 2 15- oz. can black beans rinsed and drained
- 3 c. vegetable broth WW use chicken
- 1 c. frozen corn¼ c. fresh cilantro chopped
- 2 T. fresh lemon juice
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Heat olive oil in a large soup pot over medium heat and add red onion and bell peppers. Season with salt and black pepper, to taste.
-
Cook, stirring occasionally, until the veggies become soft and fragrant, about 4-5 minutes.
-
Add crushed red pepper, cumin, chili powder, and dried oregano.
-
Cook, stirring occasionally, until the spices become fragrant, approximately 1-2 minutes.
-
Add sweet potatoes, tomato paste, and black beans. Season with additional salt and black pepper, if desired, and stir to combine.
-
Add vegetable broth and increase heat to medium-high.
-
Bring to a boil, then immediately reduce to medium-low.
-
Cover and simmer for 15-20 minutes or until the sweet potatoes are fork tender.
-
Stir in the corn, cilantro, and fresh lemon juice. Taste and adjust seasonings, as desired, before serving. Enjoy!
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