Cumin-Spiced Black Bean and Sweet Potato Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty, smoky soup with roasted sweet potatoes and black beans, seasoned with cumin and smoked paprika. This mexican-inspired soups ready in about 60 minutes pairs large sweet potatoes, (15 ounces) 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.

Frequently asked questions

How long does Cumin-Spiced Black Bean and Sweet Potato Soup take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cumin-Spiced Black Bean and Sweet Potato Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large sweet potatoes from drying out.

Can I substitute ingredients in Cumin-Spiced Black Bean and Sweet Potato Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cumin-Spiced Black Bean and Sweet Potato Soup for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cumin-Spiced Black Bean and Sweet Potato Soup?

Mexican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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