Cumin-Spiced Black Bean and Sweet Potato Soup
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.
Ingredients
- 2 large sweet potatoes
- 1 can (15 ounces) black beans
- 4 cups chicken broth
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 medium onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 1/4 teaspoon chili powder
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
What others are saying
- ★★★★★
This soup is a revelation! The cumin and sweet potato combination is perfect. My whole family loved it for dinner.
- ★★★★★
Made this for my vegan friends and they were amazed by the depth of flavor. So easy to make and healthy too.
- ★★★★★
A must-try for anyone who loves Mexican cuisine. The black beans and sweet potatoes are cooked to perfection. I'll be making this again and again!
