Cumin-Spiced Black Bean and Sweet Potato Soup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Hearty, smoky soup with roasted sweet potatoes and black beans, seasoned with cumin and smoked paprika. This Mexican-inspired soup recipe, ready in about 60 minutes, pairs sweet potatoes, black beans, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 6 Mexican cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Peel and dice 2 large sweet potatoes into 1/2-inch cubes. Toss with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 25 minutes until tender and caramelized.
  2. Step 2: While potatoes roast, sauté 1 diced medium onion and 3 minced garlic cloves in 1 tablespoon olive oil over medium heat for 5 minutes until soft.
  3. Step 3: Add 1 teaspoon cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon chili powder to the onions. Cook for 1 minute until fragrant.
  4. Step 4: Add roasted sweet potatoes, 1 can (15 ounces) drained black beans, and 4 cups chicken broth. Simmer for 10 minutes. Blend half the soup with an immersion blender until smooth, then return to pot and heat through.

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