This black bean and sweet potato soup is a great way to throw together a few root vegetables and pantry ingedients to make a quick and delicious meal.
This soup recipe only takes about 30 minutes to make and will result in a hearty and nutritious dinner for at least eight. Serve it with a thick slice of sourdough bread for dipping.
This recipe includes three root vegetables, sweet potatoes, onions, and garlic, all nutritious ingredients that you can keep in your pantry for whenever you want to whip up a hearty and filling soup.
Root vegetables are also super nutritious and are traditional in fall and winter dishes. Historically, they were a staple for winter cooking because they could be kept in a root cellar throughout the winter, when above-ground vegetables and fruits were off-season (and before there were imported fruits and vegetables).
Root vegetables are an ingredient that we take for granted and that are typically under-appreciated.
Even the lowly and sometimes maligned white potato provides a lot of nutrition, including potassium and fiber. Plus, on their own, they are not particularly high in calories, unless you load them up with butter, sour cream, and cheese (although who doesn't love scalloped potatoes?).
Root vegetables also include sweet potatoes, carrots, onions, ginger, celery root, parsnips, turmeric, fennel, garlic, rutabagas, beets, and radishes.
Recipes That Include Root Vegetables:
Sweet Potatoes: Honey garlic sweet potatoes, twice-baked sweet potatoes with brie, sweet potatoes and pearl onions, and a sweet potato tart.
Onions: Sweet onion galette, roasted cipollini onions, roasted onion dip.
Carrots: Stir-Fried ginger and balsamic carrots, braised carrots with leeks, and Vietnamese zucchini and carrot salad.
Fennel: Fennel and citrus salad, tomato and fennel salad, arugula, apple, and fennel salad, fennel and pomegranate salad, and prosciutto and fennel pizza.
Celery Root: Leek and celery root soup.
Rutabaga: Cornish steak pies.
Jicama: Melon, jicama, and pineapple salad.
Beets: Sourdough golden beet bread.
This soup's base is thickened by setting aside some of the cooked vegetables and then blending the rest in the broth. You then add back the reserved vegetables to the soup and then garnish and serve. The resulting soup has a texture similar to a cream-based soup without the added cream or flour.
Ingredients in this Soup:
Root Vegetables: Sweet potatoes, yellow onions, and garlic.
Pantry Ingrendients: Canned black beans and chicken broth.
Herbs and Spices: Ground coriander, ground cumin, aniseed, black pepper, and salt.
Garnishes: Sour cream, cilantro, and lime slices.
I also added some cooked shredded chicken. You can skip the chicken and substitute vegetable broth to keep this soup vegetarian.
Equipment You May Need:
Stock Pot: Six to eight quart Dutch Oven or Heavy Duty Stock Pot.
Blender: This recipe requires blending some of the ingredients to create a thickened base. you can use a standard blender, but an immersion blender is so much easier to use because you don't have to transfer the hot soup to the blender.
Make-Ahead and Storage:
This soup can be stored up to five days.
Winter Root Vegetable Recipes:
- Black Bean and Sweet Potato Soup from Karen's Kitchen Stories
- Carrot Pie from Art of Natural Living
- Parmesan Crusted Carrots from Jen Around the World
- Roasted Beet and Crispy Goat Cheese Salad from A Kitchen Hoor's Adventures
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!
Black Bean and Sweet Potato Soup
Ingredients
- 2 tablespoons vegetable oil
- 2 medium yellow onions, chopped
- 3 large garlic cloves, chopped
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon aniseed
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 2 quarts reduced sodium chicken broth
- Four 15.5 ounce cans of black beans, rinsed and drained
- 2 medium sweet potatoes (about a pound total), peeled and diced into 3/4 inch pieces
- 3/4 teaspoon kosher salt, plus more to taste
- 2 cups shredded cooked chicken (optional)
- Garnish ingredients: Sour cream, cilantro, and fresh lime slices to garnish
Instructions
- In a 6 to 8-quart Dutch oven, heat the oil over medium heat. Add the onions and cook until softened and just barely browned. Add the garlic, coriander, cumin, aniseed, and pepper and cook, stirring, for about 1 minutes.
- Add the chicken broth, beans, sweet potatoes, and salt and bring to a boil. Reduce the heat and simmer, uncovered for about 15 minutes, until the sweet potatoes are done.
- With a slotted spoon, set aside three cups of the beans, potatoes, and onions.
- Purée the remaining vegetables and broth in a blender of with an immersion blender until smooth. Return the reserved vegetables to the pot, and add the optional chicken. Add more salt and pepper to taste if necessary and reheat.
- Garnish with sour cream, cilantro, and lime.
Nutrition Facts
Calories
384Fat (grams)
8 gSat. Fat (grams)
2 gCarbs (grams)
53 gFiber (grams)
17 gNet carbs
36 gSugar (grams)
4 gProtein (grams)
28 gCholesterol (grams)
26 mgWhile you’re here please take a minute to follow me on Pinterest. I’m always pinning great recipes from fellow bloggers.
Finally, please follow me on Instagram. It’s a great way to stay up to date on all the latest and greatest blog recipes.
