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You are here: Home / Recipes / Gluten Free / Sweet Potato Black Bean Soup

Sweet Potato Black Bean Soup

January 22, 2016 by Mahy, Updated October 10, 2019 16 Comments

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Vegan Sweet Potato Black Bean Soup

This easy yet impressive recipe takes the Cuban comfort food classic Black Bean Soup to the next level with the addition of roasted sweet potatoes and a smooth and light avocado crema on top! The perfect vegan soup to serve on a cold winter day.

Cuban Sweet Potato Black Bean Soup topped with avocado crema and roasted sweet potato cubes

This sweet potato black bean soup recipe is the ultimate cozy soup for the cold season! Ultra smooth classic Mexican-Cuban black bean soup sweetened with sweet potatoes to perfectly compliment the creamy black beans. Topped with a luscious avocado crema that brightens up your palate and tiny cubes of roasted sweet potatoes instead of croutons—for extra veggie goodness!

Yes, another soup recipe. I am officially on a soup mission here to get me through this cold season!

But in all honesty, even when the weather is at its’ best— a bowl of soup is always a good thing! And this sweet potato black bean soup is a super good thing!

This black bean soup recipe is another Miami inspired dish—along with my spicy mango chicken wings and many more to come! So when I moved to Miami about 13 years ago (sigh** 13!!), we had a wonderful landlord—a huge, and I mean HUGE family with three generations and plenty of family gatherings.

a bowl of Sweet Potato Black Bean Soup with avocado crema and roasted sweet potato cubes on the side

We were always invited to their family gatherings and that’s where I first tasted black bean soup and fell for it! I clipped up my generous neighbours’ recipe and have been making it over and over, until I actually twisted the recipe for a Cuban-Mexican fusion cooking class..and I was SO glad I did!

This sweet potato black bean soup was a HIT! And I kept thinking how I would love to make this for my lovely ex-neighbour, or maybe how I would love to move back to Miami  🙂

a bowl of Sweet Potato Black Bean Soup topped with cubes of roasted sweet potatoes and a dollop of avocado crema

Why this Sweet Potato Black Bean Soup recipe is so awesome: 

So let me take a minute to tell you how fabulously easy an delicious this vegan black bean soup recipe is.

It’s comforting, thick, naturally creamy (but no cream!), sweet and deliciously bean tasting, spiked up with a bit of cumin and oregano with a garlicky note in the background.

You may want to twist this basic black bean soup a little bit and spare 10 extra minutes—which I STRONGLY urge you to do and make some roasted sweet potatoes and a smooth avocado crema to take your black bean soup to the next level.

!! I promise the results will be well worth your time! The avocado cream brightens up the black bean soup, gives it a lovely contrasting refreshing tang and adds to the whole look of this comfort food soup.

How to make this Vegan Black Bean Soup recipe: 

I love sautéing onions and sweet peppers to get a load of flavor going, then I add in the garlic towards the end together with my spices.

This step here gives me a subtle garlic flavor—which I absolutely LOVE with black bean soup. At this point, the beans, sweet potatoes, cilantro and stock go right in and are simmered up for 15 mins. Then it’s ready for blending.

a bowl of creamy vegan Sweet Potato Black Bean Soup topped with cubes of roasted sweet potatoes and a dollop of avocado crema

Ok, let’s start with the sweet potato cubes or croutons. Peel and dice up an extra sweet potato and simply roast them in the oven (375 degrees for 10 mins).

Now on to the Mexican twist on this sweet potato black bean soup —the avocado crema! Do you remember this fabulous flavorful and quick shrimp salad with avocado dressing or this Mexican style lentil detox salad ? Another example where the avocado crema takes the recipe to a whole new level!

a spoon being dipped into a bowl of creamy Cuban sweet potato black bean soup making the soup spill onto the saucer

The avocado crema comes together in 2 mins in a food processor. It’s basically like a creamy guacamole (speaking of—did you try this crowd-pleasing foolproof classic Mexican guacamole yet?).

So all you need is to process an avocado, scallions, cilantro, lime juice, plenty of cilantro, olive oil, and to make for the “crema” effect, add in sour cream.

To serve this ultimate sweet potato black bean soup, ladle it into bowls, top with a dollop of avocado crema, some sweet potato cubes and more avocado crema, then dip in your spoon and enjoy to the last sip! 🙂

an overfilled bowl of Sweet Potato Black Bean Soup with some soup running down the side

Tips for success: 

  • Make the Avocado Crema using this recipe.
  • When making the crema, omit the sour cream if you’re vegan or watching calories, and just add in water—you will still end up with a creamy avocado crema!
  • You can let this black bean soup simmer for as long as an hour if you want maximum flavor or just 15 mins if you’re rushed.
Sweet Potato Black Bean Soup. Quick, easy, creamy and super satisfying soup to unwind with! Twisted with some sweet potatoes, avocado crema and more sweet potato cubes--this soup is Vegan and so GOOD for you! www.twopurplefigs.com
4.67 from 3 votes
Print

Sweet Potato Black Bean Soup

This easy yet impressive recipe takes the Cuban comfort food classic Black Bean Soup to the next level with the addition of roasted sweet potatoes and a smooth and light avocado crema! The perfect vegetarian soup to serve on a cold winter day. 

Course Main Course
Cuisine American, Cuban, Mexican, USA
Keyword creamy sweet potato soup, Cuban black bean soup, soup with avocado crema
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 5
Calories 211 kcal
Author Mahy

Ingredients

  • 1 tablespoon olive oil
  • 1 large red onion minced
  • 1 sweet bell pepper minced
  • 1 pinch salt
  • 2 tablespoons minced cilantro
  • 3 cloves garlic minced
  • 2 large sweet potatoes peeled and cut into 1/2 inch dice
  • 1/2 teaspoon cumin
  • 1 teaspoon oregano
  • 1 pinch chili powder (optional)
  • 2 cans black beans drained and rinsed
  • 1/4 teaspoon salt (more or less to taste)
  • 1/2 cup oats (any size any type)
  • 5 cups low sodium vegetable stock
  • 1/4 cup minced cilantro

For the Avocado Cream

  • see Mexican Style Lentil Detox Salad

Instructions

  1. In a large pot, add the olive oil and saute the onion and sweet peppers with a pinch of salt for 3 mins until soft and the onions are slightly golden and caramelized, add in the cilantro and garlic. Sautee for just a minute more.

  2. Add in half of the diced sweet potatoes, beans, oats and spice. Give it a quick sauté then add in the stock.
  3. Bring the soup to a boil and lower the heat to low. Let the soup cook for at least 15 mins up to 1 hour. Add in the cilantro at the end.

  4. Using an immersion blender, blend the soup until smooth. Taste and adjust seasoning if needed.
  5. Serve the soup with a dollop of avocado crema, roast sweet potato cubes and more avocado crema.

For the avocado crema:

  1. Process all ingredients in a food processor and process until smooth and creamy.

For the roasted sweet potatoes:

  1. While the soup is cooking, preheat the oven to 400 F. Place the remaining sweet potato cubes in a single layer in a baking sheet lined with foil and toss them with a bit of olive oil (a teaspoon) and cover the potatoes with foil. Roast them for 10 mins until tender.

Recipe Notes

  • Make the Avocado Crema using this recipe.
  • When making the crema, omit the sour cream if you’re vegan or watching calories, and just add in water—you will still end up with a creamy avocado crema!
  • You can let this black bean soup simmer for as long as an hour if you want maximum flavor or just 15 mins if you’re rushed.
Nutrition Facts
Sweet Potato Black Bean Soup
Amount Per Serving (1 bowl (no avocado crema))
Calories 211 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 1067mg46%
Potassium 441mg13%
Carbohydrates 34g11%
Fiber 10g42%
Sugar 3g3%
Protein 10g20%
Vitamin A 1305IU26%
Vitamin C 30.9mg37%
Calcium 41mg4%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Filed Under: Gluten Free, Recipes, Soups, Vegan, Vegetarian Tagged With: avocado, avocado cream, avocado crema, black bean soup, black beans, comfort soup, creamy soup, creamy sweet potato soup, creamy vegan soup, Cuban black bean soup, easy black bean soup, easy soup, freezer friendly, gluten free, gluten free soup, healthy, healthy soup, make ahead, make ahead soup, Mexican black bean soup, nutritious soup, paleo, paleo Soup, quick soup, rainy day soup, Sweet potato black bean, Sweet potato black bean soup, Sweet Potato Black bean soup with avocado crema, sweet potato soup, vegan, vegan soup, vegetarian

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Reader Interactions

Comments

  1. Mahy

    February 9, 2016 at 5:24 pm

    Thanks Manju! Me too!:)

    Reply
  2. Mahy

    February 8, 2016 at 8:20 pm

    It’s cold here too Sarah–I feel you! Enjoy 🙂

    Reply
  3. Mahy

    February 8, 2016 at 8:20 pm

    Donna–Thanks!! enjoy this! 🙂

    Reply
  4. Mahy

    February 8, 2016 at 8:19 pm

    Oh yes Florentina–don’t miss out on it! Enjoy 🙂

    Reply
  5. Mahy

    February 8, 2016 at 8:18 pm

    Brandy–You are missing so much! this soup is a must for black bean lovers 🙂

    Reply
  6. Mahy

    February 8, 2016 at 8:17 pm

    Thanks Gloria–I love a comfort soup like this anytime!

    Reply
  7. Marisa Franca @ All Our Way

    February 8, 2016 at 3:30 pm

    What delicious flavors you have going on here. YUM!! I am craving soup right now, even thought we are in Florida. Where we are at it is COLD!! Please hand me a cup of soup???

    Reply
    • Mahy

      February 8, 2016 at 8:15 pm

      Aww Marisa, I wish I could! Enjoy FL weather 🙂

      Reply
  8. Christine | Vermilion Roots

    February 7, 2016 at 10:48 pm

    Keep the soup recipe coming. Need it for the winter! I like the sweet potato and black bean combination in this one. 🙂

    Reply
    • Mahy

      February 8, 2016 at 8:19 pm

      Hope you try it soon Christine! 🙂

      Reply
  9. Chris @ SimpleFood365

    February 5, 2016 at 11:00 am

    That is a great looking soup and I love the addition of the avocado to it. I bet it add a silky texture to it. YUM.

    Reply
    • Mahy

      February 8, 2016 at 8:22 pm

      It does Chris! And a boost of flavors too! 🙂

      Reply
  10. Joy @ Joy Love Food

    February 5, 2016 at 8:55 am

    Sweet potatoes and black beans are such a great combo, this soup sounds amazing, especially with the avocado creama on top! We are having a snow storm right now, so I would love a bowl of this soup in front of me to help me feel like I was in Miami 🙂

    Reply
    • Mahy

      February 8, 2016 at 8:24 pm

      Joy–I hope you make it! I’m living a winter that’s anything BUT Miami, and this soup makes me feel a bit closer to it 🙂

      Reply
  11. Mahy

    January 28, 2016 at 9:59 pm

    Thanks Felecia–I absolutely love this soup!

    Reply
4.67 from 3 votes (3 ratings without comment)

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Mahy PicHi, I'm Mahy, a recipe developer, food stylist, culinary instructor, photographer, wife and busy mom! Welcome to my blog!...Read More

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