Fall Soup Recipes

By Elias Carter

The Cozy Charm of Sweet Potato & Black Bean Soup: A Seasonal Secret

Imagine a bowl that combines the earthiness of roasted sweet potatoes with the hearty bite of black beans. This soup isn’t just comforting; it’s a celebration of seasonal ingredients that thrive in cool weather. As the steam rises, you’ll notice a gentle aroma of cumin and smoky chipotle, inviting you to take the first spoonful.

What makes this soup truly special is how effortlessly it heats up the soul during chilly days. It’s a meal that feels like a warm embrace, but with the bright notes of lime and cilantro that lift the mood. Perfect for those quiet weekends or a quick weeknight dinner, it’s a recipe I keep returning to for simple joy.

Roasted Sweet Potato and Black Bean Soup

This soup features roasted sweet potatoes and black beans blended into a smooth, hearty consistency. It is flavored with cumin and smoky chipotle, resulting in a thick, vibrant bowl with a velvety texture and a smoky, earthy aroma. Garnished with fresh lime and cilantro, it offers a comforting yet bright flavor profile.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Healthy
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes peeled and cubed
  • 1 tablespoon olive oil for roasting
  • 1 can (15 oz) black beans drained and rinsed
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chipotle chili powder
  • 4 cups vegetable broth
  • 1 lime lime cut into wedges
  • 1/4 cup cilantro chopped, for garnish
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Blender
  • Large pot
  • Wooden spoon
  • Sharp knife

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the peeled and cubed sweet potatoes on a baking sheet, toss with olive oil, and roast for 25-30 minutes until tender and slightly caramelized.
  2. Meanwhile, in a large pot, sauté chopped onion and minced garlic over medium heat until fragrant and translucent, about 5 minutes. Add ground cumin and chipotle chili powder, stirring for another minute to toast the spices.
  3. Add the roasted sweet potatoes to the pot along with vegetable broth. Bring to a boil, then reduce heat and let simmer for 10 minutes to develop flavor.
  4. Use an immersion blender or transfer the soup carefully to a blender, then blend until smooth and velvety. Return to the pot if needed. Season with salt and pepper to taste.
  5. Add the drained black beans to the soup, stirring to incorporate and warm through for 5 minutes.
  6. Slice the lime into wedges and chop the cilantro for garnish. Ladle the hot soup into bowls, then top with chopped cilantro and a squeeze of lime for brightness.
  7. Serve the soup warm, enjoying the hearty texture contrasted with fresh toppings. The smoky aroma and vibrant color make it an inviting, comforting dish.

Notes

You can add a dollop of sour cream or a sprinkle of cheese for extra richness. Adjust the chipotle chili powder for more or less smokiness.
This sweet potato and black bean soup is more than just a meal; it’s a little ritual in my kitchen. The combination of flavors and textures makes each spoonful interesting and satisfying, especially as the weather shifts. It’s one of those dishes that reminds me to pause and enjoy the small comforts.

As the seasons change, finding wholesome, easy recipes like this keeps my cooking grounded and joyful. It’s a reminder that good ingredients and a little patience can transform everyday meals into something memorable. Hopefully, you’ll find a moment to savor this cozy, vibrant dish just as much as I do.

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