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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

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


  • 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


  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.