Sweet Potato-Black Bean Soup

I’m trying to clear out my cabinets, and use ingredients I already have on hand. This sweet potato-black bean soup was simple and satisfying. If you want a smoother soup, try puréeing all of part of it in your blender or food processor. I thought the whole beans and small chunks of sweet potato were just perfect though.

Sweet Potato-Black Bean Soup

The chipotle gives the soup a smoky flavor and some added kick. If you like it less spicy, omit the jalapeños and cut down on the amount of chipotle.


  • Olive oil
  • 1 small onion, diced
  • 4 garlic cloves, smashed and minced
  • 1-2 jalapeños, minced
  • 2 chipotles in adobo, finely chopped (plus some of the adobo sauce)
  • 1 large sweet potato, diced into small, bite-sized pieces
  • 4 cups cooked black beans (you can use canned, drained and rinsed, or if you plan ahead, use cooked dried beans)
  • Vegetable broth
  • 1 bay leaf
  • Juice of one lime
  • Salt to taste
  • 4-5 scallions, chopped
  • 1 small bunch of cilantro, chopped
  • Sour cream or yogurt (optional– soy versions if vegan)

Place a large pot on medium heat and add just enough olive oil to cover the bottom. Add onion and cook until translucent. Add garlic, jalapeños, and chipotles with adobo and cook for 2-3 more minutes. Add sweet potatoes and black beans, and coat with the onion-garlic-pepper mixture. Cover with vegetable broth. Add bay leaf. Let cook over medium-low heat for at least 30 minutes, or until sweet potatoes are tender, stirring occasionally. Add juice of one lime. Salt to taste. Stir in scallions and cilantro. Ladle into bowls, and garnish with sour cream or plain yogurt, if desired, and additional cilantro. Serve with homemade baked tortilla chips.