Roasted Sweet Potato and Black Bean Soup: A Cozy Bowl of Comfort
Ah, there’s something undeniably heartwarming about a bowl of soup on a chilly day, isn’t there? As the autumn leaves dance to the ground and a crisp breeze sweeps through the air, I find myself craving something warm, creamy, and full of rich flavors. This Roasted Sweet Potato and Black Bean Soup brings all of that and more to the table. It’s a delightful recipe that sings the song of fall, wrapping you in a cozy embrace and filling your kitchen with the most inviting aromas.
Every spoonful of this soup is a hug—a reminder of home, family gatherings, and those moments spent curled up on the couch with loved ones. I’ll never forget the first time I made this delightful dish; it was a chilly evening, and as the sweet potatoes roasted in the oven, the warmth and sweetness filled my heart as much as my home. With its vibrant colors and earthy flavors, this easy weeknight dinner is not just a recipe; it’s a celebration of the season. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and easy to make, perfect for busy weeknights.
- Naturally sweet and creamy, thanks to the roasted sweet potatoes.
- Packed with plant-based protein from black beans, making it hearty and filling.
- Versatile—perfect as a main dish or served alongside your favorite crusty bread.
- A family-friendly favorite that even picky eaters will enjoy.
- All ingredients are simple, wholesome, and easy to find at your local grocery store.
Ingredients You’ll Need for Roasted Sweet Potato and Black Bean Soup
- Sweet potatoes: 2 large, peeled and cubed (Naturally sweet and creamy when roasted.)
- Olive oil: 3 tablespoons (Helps with caramelization.)
- Onion: 1 medium, chopped (Adds depth and gentle sweetness.)
- Garlic: 3 cloves, minced (Adds warmth and aroma.)
- Ground cumin: 1½ teaspoons (Adds earthy warmth.)
- Black beans: 2 cans, drained and rinsed (Hearty and filling protein.)
- Vegetable broth: 4 cups (Forms the soup base.)
- Salt: 1 teaspoon (Brings flavors together.)
- Black pepper: ½ teaspoon (Mild warmth.)
- Lime juice: 1 tablespoon, optional (Brightens the soup at the end.)
How to Make Roasted Sweet Potato and Black Bean Soup
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss sweet potatoes with olive oil and a pinch of salt.
- Roast for 30–35 minutes until very tender and lightly browned.
- In a large pot, sauté onion over medium heat until soft.
- Add garlic and cumin, cooking briefly until fragrant.
- Add roasted sweet potatoes, black beans, and vegetable broth.
- Simmer gently for 10 minutes.
- Blend part of the soup until creamy, leaving some beans whole for added texture.
- Stir well, add lime juice if using, and adjust seasoning as needed.
Delicious Variations to Try
- Zesty Avocado: Top with diced avocado for a creamy texture that complements the soup’s warmth.
- Chili Kick: Add a kick of heat with diced jalapeños or a sprinkle of red pepper flakes if you enjoy a spicy soup.
- Creamy Coconut Twist: Stir in a splash of coconut milk for a richer, creamier soup with a touch of sweetness.
- Herb Infusion: Fresh cilantro or parsley sprinkled on top before serving adds a burst of freshness that brightens each bowl.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: This soup is ideal for meal prep! Make a big batch and refrigerate or freeze individual portions for quick lunches during the week.
- Ingredient Swaps: Feel free to substitute the black beans with any other beans you have on hand, like kidney beans or chickpeas for a different flavor profile.
- Store Leftovers Correctly: Keep your leftover soup in an airtight container in the fridge for up to 5 days. It also freezes beautifully for up to 3 months.
- Perfect Cubes: When chopping your sweet potatoes, try to keep your cubes uniform in size—this ensures even roasting.
What’s Inside – Nutrition Breakdown
- Serving Size: About 1 cup
- Calories: 350
- Carbohydrates: 60g
- Sugar: 8g
- Fat: 9g
- Protein: 12g
- Sodium: 580mg
Frequently Asked Questions
- Can I make this ahead? Absolutely! This soup keeps well in the fridge or can be frozen for later enjoyment.
- Can I use different ingredients? Yes! Feel free to swap out the black beans for other canned beans or even add in some leafy greens for extra nutrition.
- How do I store leftovers? Store in an airtight container in the refrigerator for up to 5 days. You can also freeze it for later.
- How long does it last? When kept in the fridge, the soup can last for about 5 days. If frozen, it’s best consumed within 3 months.
A Cozy Closing Note
This Roasted Sweet Potato and Black Bean Soup is more than just a filling meal; it’s a reminder to savor the little moments in life—the crispy autumn leaves, the laughter shared over a cozy dinner, and the warmth of good food. It’s a dish that evolves with the seasons, making it perfect for any day of the year. Save this comforting recipe to your cozy collection so it’s ready when you need a delightful treat! Enjoy, my friends!
Roasted Sweet Potato and Black Bean Soup
Ingredients
For the Soup
- 2 large Sweet potatoes, peeled and cubed Naturally sweet and creamy when roasted.
- 3 tablespoons Olive oil Helps with caramelization.
- 1 medium Onion, chopped Adds depth and gentle sweetness.
- 3 cloves Garlic, minced Adds warmth and aroma.
- 1.5 teaspoons Ground cumin Adds earthy warmth.
- 2 cans Black beans, drained and rinsed Hearty and filling protein.
- 4 cups Vegetable broth Forms the soup base.
- 1 teaspoon Salt Brings flavors together.
- 0.5 teaspoon Black pepper Mild warmth.
- 1 tablespoon Lime juice, optional Brightens the soup at the end.
Instructions
Preparation
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss sweet potatoes with olive oil and a pinch of salt.
- Roast for 30–35 minutes until very tender and lightly browned.
Cooking
- In a large pot, sauté onion over medium heat until soft.
- Add garlic and cumin, cooking briefly until fragrant.
- Add roasted sweet potatoes, black beans, and vegetable broth.
- Simmer gently for 10 minutes.
- Blend part of the soup until creamy, leaving some beans whole for added texture.
- Stir well, add lime juice if using, and adjust seasoning as needed.
