Ingredients to make sweet potato black bean soup

Vegan Sweet Potato and Black Bean Soup Recipe

I made this soup in Barcelona in the fall when I was inspired by all of the locally grown, seasonal vegetables. Sweet potatoes and black beans are a perfect base for making a vegan soup, providing a nourishing and warming start, that’s built on with a medley of other vegetables and spices. It’s perfect as a meal by itself with a hearty whole grain bread to dip into it, or combined with a salad. On a sunny fall day, combat the brisk weather with this warming vegetarian soup.

Ingredients to make sweet potato black bean soup

SERVINGS
8 to 10

INGREDIENTS
4 Tbsp. vegetable oil
1 cup onion, chopped
4 garlic cloves, finely minced
3 cups leeks, sliced vertically, rinsed and chopped
6 cups sweet potatoes, peeled and chopped
2 cups carrots, chopped
1 cup zucchini, chopped
1 cup white mushrooms, sliced
2 cups tomatoes, fresh or canned, chopped
6 cups vegetable stock
2 cans black beans, drained and rinsed
1 Tbsp. ground corriander
1 Tbsp. ground cumin
1 Tbsp. chili powder
1/2 lemon
2 Tbsp. olive oil
1/2 tsp. salt to taste

DIRECTIONS

  1. Chop the vegetables into bite-sized chunks.
  2. Heat the vegetable oil in a large heavy-bottomed pot.
  3. Add the chopped onion and cook until the onions are translucent, around 5 minutes.
  4. Add the finely minced garlic, chopped leaks and salt and cook for around 10 minutes.
  5. Add sweet potatoes, carrots, zucchini and mushrooms and cook for around 15 minutes.
  6. Add vegetable broth, spices, tomatoes and black beans and bring to a boil for 5 minutes.
  7. Cover and reduce heat to low to simmer until the vegetables are tender, around 15 minutes, stirring occasionally.
  8. Purée soup to desired consistency with an immersion blender.
  9. Add the juice from the 1/2 lemon and season to taste with salt and pepper.

The finished soup

My vegan sweet potato and black bean soup tastes great fresh, you can refrigerate it for up to a week or freeze it and thaw it out whenever you need a quick and easy meal. This quick and cheap vegan soup can be made in a large batch to keep you satisfied for weeks to come.

 

3 thoughts on “Vegan Sweet Potato and Black Bean Soup Recipe”

  1. Wow, this looks great and delicious too. I think the sweet potatoes will really help even out the taste of the black beans. They are good, but a little on the bitter side compared to other beans.

  2. Hi! Just wanted to let you know that I made your Vegan Sweet Potato and Black Bean Soup this week ( with some modifications such as red beans and peri peri ) and it was a HIT! Two guests asked me for the recipe :-) I’m definately making more and keeping it in my freezer.
    Thanks, Mari

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