Black Bean Soup with Sweet Potatoes

Total: 50 minutes
Prep: 20 minutes
Cook: 30 minutes
Yield: 6 servings

When it’s cold outside, there’s nothing better than a piping hot bowl of soup. This black bean soup hits the spot and the addition of sweet potato make it even more nutritious.



  1. Water sauté the onion, sweet potato, red bell pepper and celery to soften.
  2. Add the beans, 2 cups water and all of the vegetable stock.
  3. Add cumin, coriander, salt and pepper.
  4. Simmer on medium until the vegetables and sweet potatoes are soft, about 30 minutes.
  5. Puree about 1/2 of the soup and return to the pot. You can also use an immersion blender, to make it creamy. Heat through.
  6. Serve topped with cilantro.

Diane is a graduate of the Plant-Based Nutrition Certificate. She is a health tip blogger who shares plant-based recipes and science-backed articles to empower people to make the change that could save their lives. Discover more at
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