Black Bean Sweet Potato Soup

white bowls with sweet potato black bean soup on navy cloth

This budget friendly, plant heavy Black Bean Sweet Potato Soup needs to go on the top of your, "to cook" list. It’s a great recipe for the beginner cook to practice chopping, sautéing, and flavoring food to taste.

Course dinner, Soup

Cuisine American

Keyword black bean sweet potato soup

Prep Time 15

Cook Time 25

Total Time 40

Servings cups

Calories 130kcal

Author Jessi Holden, MS, RDN

Ingredients

2 14.5 oz cans black beans no salt added or reduced sodium
1 can petite diced tomatoes
1 large carrot
1 medium onion
1 medium sweet potato
2 tbsp chili powder
1 tbsp cumin
3 cloves garlic
1 cup barley (if using instant barley, reduce simmer time by 15 minutes)
1 tbsp oil
4 cups chopped spinach
6 cups water
1 bouillon cube

Instructions

Chop all veggies and mince garlic. Put the spinach on the side (don't add it until the end). Add all other veggies to a pot with 1 tbsp oil over medium high heat. Saute for 5-8 minutes.
Add spices and mix to coat the veggies.
Drain and rinse the black beans. Take half of the beans and mash with a potato masher.
Add the whole beans and mashed beans, tomatoes, water, and bouillon cube to the pot. Alternatively, you can use 1 tsp of better than bouillon paste.
Bring to a boil and add the barley. Reduce heat to a simmer and cover for about 25 minutes. If using instant barley, simmer for about 10 minutes.
If desired stir in chopped spinach.

Notes

Suggested Toppings:

Guacamole or sliced avocado
Sour cream or plain Greek yogurt
Cottage cheese
Hot sauce
Tortilla chips

Nutrition