Sweet Potato Black Bean Soup


This sweet potato and black bean soup mixes a black bean puree with chunky sweet potatoes. It gets a kiss of lime at the end. A mixture of Mexican flavors that will have you coming back for more.

Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
6 servings


  • 1 (32 fluid ounce) container vegetable broth

  • 4 cups peeled and cubed sweet potatoes

  • 1 (15 ounce) can reduced-sodium black beans, rinsed and drained

  • 1 cup mild picante sauce

  • 1 (12 ounce) jar roasted red peppers, coarsely chopped

  • ¼ cup chopped cilantro

  • 1 tablespoon smoked paprika

  • 2 medium limes, juiced


  1. Combine vegetable broth and sweet potatoes in a pot over medium-high heat. Bring to a boil and cook until sweet potatoes are softened, about 7 minutes.

  2. Meanwhile, combine black beans and picante sauce in a blender; blend until smooth.

  3. Add the black bean mixture and roasted red peppers to the soup. Reduce heat. Add cilantro, smoked paprika, and lime juice. Stir soup and cook until heated through, 5 to 7 minutes.

Nutrition Facts (per serving)

174 Calories
1g Fat
39g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 174
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 946mg 41%
Total Carbohydrate 39g 14%
Dietary Fiber 8g 29%
Total Sugars 9g
Protein 6g
Vitamin C 45mg 225%
Calcium 85mg 7%
Iron 3mg 14%
Potassium 557mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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