Spicy Black Bean & Sweet Potato Soup

Last Updated on December 20, 2024 by Christin Gillespie

This Spicy Black Bean & Sweet Potato Soup is a healthy vegan recipe that will bring the heat on a cold weeknight evening. It’s created with protein-rich black beans, hearty sweet potatoes, mild red onion, diced jalapeños, and a blend of spices. Enjoy this one-pot vegan soup recipe with your favorite toppings for an easy meal or save for leftovers! 

Tonight we’re bringing the heat. Literally & figuratively.

This Spicy Black Bean & Sweet Potato Soup recipe will not only warm you up during the colder months, but thanks to the spice blend, it will have you sweating.

While the temperature is hot & taste is spicy, you can easily adjust according to you or your family taste buds. Just don’t forget the toppings! Personally, I find garnishing it with chilled avocado mellows out the spiciness a bit & complements this soup perfectly.

Regardless if you can handle the heat or not, you will most certainly enjoy this easy one-pot vegan soup recipe.

Why You’ll Love This Spicy Vegan Soup Recipe

• Quick & Easy: This vegan soup recipe comes together in 40 minutes & requires one-pot.
• The Perfect Winter Meal: A super hearty, filling, & delicious meal that everyone will love during the colder months. 
• Great for Meal Prep: This Spicy Black Bean & Sweet Potato Soup stores well in the fridge, making it a healthy recipe to meal prep for vegan dinners throughout the week.

Ingredients

• Organic Onion: I used a medium red onion, but use what you have on hand!
• Organic Jalapeños: If you like all things spicy, feel free to add more, but if you can’t handle the heat, swap with a green bell pepper.
• Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
• Organic Spices: Ground cumin, smoked paprika, chipotle chili powder, sea salt, and black pepper, are the spices used.
• Organic Black Beans: The beans are the staple for this soup and they’re full of healthy fats + plant-based protein.
• Organic Sweet Potato: For this recipe I used organic garnet sweet potato. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before chopping. 
• Organic Low-Sodium Vegetable Broth: Any broth truly works and even spring water, if you’re in a pinch!
• Organic Avocado Oil: Avocado oil is my go-to cooking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures. If you don’t have avocado oil, just add a splash of spring water or low-sodium vegetable broth while cooking the vegetables.
• Organic Cilantro: Ripe avocado & fresh cilantro, are what I like to garnish with, but serve with your favorites! 

How To Make

1. Sauté Onion & Garlic. In a large pot, heat the avocado oil on medium heat. Add the chopped onion, jalapeño(s), and minced garlic. Let cook for 2 – 3 minutes. 
2. Stir in the Spices. Add in the spices and cook for 2 – 3 more minutes. If the pot is drying out, add a bit more water.
3. Add Remaining Ingredients. Add the chopped sweet potato, beans, and broth or spring water. Bring to a light boil, string everything together. 
4. Cook. Reduce the heat to medium-low and let cook for 20 – 25 minutes uncovered, until the potatoes are tender. 
5. Blend. For extra-thick soup, pulse with an immersion blender in the pot a couple times. You can also remove a few scoops of soup, and add it to a high-speed blender. Blend until smooth then pour back into the pot and mix together. 
6. Serve. Serve as is or top it off with some chilled avocado, fresh cilantro, or whatever you like! Enjoy!

Tips for Making this Healthy Vegan Soup Recipe Perfectly

• Organic Beans: Black beans, red kidney beans, or pinto beans, pair deliciously.
• Organic Vegetables: Use your favorite type of onion – red, yellow, or white.
• Heat: If you can’t handle the heat, swap the jalapeño(s) for a green bell pepper.
• Blending Soup: Although this step is completely optional, I highly recommend it. Blending about a third of the soup takes it to the next level. It creates the perfect amount of thickness and heartiness!  
• Organic Toppings: Don’t forget them! Top with your favorites. I love chilled avocado and fresh cilantro!

Storing & Reheating

As mentioned above, this Spicy Black Bean & Sweet Potato Soup is the perfect healthy vegan recipe for leftovers & meal prep! 

Fridge Storage. Transfer soup to an air-tight glass container & refrigerate for up to 4 days. 

Reheating. To reheat, transfer the soup to a large pot on the stovetop over medium heat, adding a little extra water or broth as needed until warm.

More Healthy Vegan Black Bean & Sweet Potato Recipes You’ll Love

• Vegan Black Bean Sweet Potato Enchilada Bake
• Sweet Potato & Black Bean Quinoa Chili
• Black Bean & Sweet Potato Quinoa Burrito Bowl
• Mexican Quinoa Stuffed Sweet Potatoes
• Vegan Sweet Potato Nachos
• Black Bean & Sweet Potato Nourish Bowl
• Sweet Potato Black Bean Chili
• Vegan Chipotle Stuffed Sweet Potatoes

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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