Pin It I first made this on a rainy Tuesday when the pantry felt empty but the hunger was real. The smell of sauteing onions always signals a fresh start in my kitchen. I used to think sweet potatoes were only for roasting until I saw how they melt into a broth. Now this pot of gold is my go to whenever the wind starts rattling the windowpanes. It is a humble meal that makes the whole house feel tucked in.
My neighbor once stopped by for a cup of sugar and ended up staying for a bowl of this soup. We sat at the small wooden table in the corner while the steam fogged up our glasses. There is something about peeling sweet potatoes that invites a long conversation. It was a simple afternoon but I still think of that talk every time I reach for the cumin.
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Ingredients
- Sweet potatoes: Peeling them into uniform cubes ensures they soften at the same rate.
- Black beans: Rinsing these thoroughly prevents the soup from turning a muddy gray color.
- Smoked paprika: This adds a deep campfire flavor that grounds the sweetness of the potatoes.
- Vegetable broth: Using a low sodium version lets you control the final seasoning levels yourself.
- Diced tomatoes: The acidity in the juice helps cut through the richness of the starchy beans.
- Cumin and coriander: These spices work together to create a warm earthy foundation for the dish.
- Lime wedges: A squeeze of fresh citrus at the end brightens every single flavor in the pot.
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Instructions
- Saute the base:
- Toss your onions and peppers into the warm oil until they look translucent and smell sweet.
- Add aromatics:
- Stir in the garlic and spices just long enough to let their oils wake up in the pan.
- Simmer the roots:
- Pour in the liquids and let the sweet potatoes bob around until they are tender to a fork.
- Bean time:
- Gently fold in the black beans and let everything mingle for a few final minutes.
- The creamy trick:
- Use an immersion blender for just a few pulses to thicken the broth without losing the texture.
Pin It Last winter my brother tried to make this and forgot the lid for the pot. The liquid evaporated too quickly but we ended up with a thick mash that was incredible over rice. Sometimes the best kitchen discoveries happen when we are not paying enough attention. We laughed about it for hours while scraping the bottom of the pot.
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Texture is Everything
Blending just a third of the soup creates a luxurious mouthfeel without the need for any dairy. I like to leave plenty of whole beans for that satisfying bite. If you want a thinner soup just add a splash more broth at the very end.
Serving Suggestions
A handful of crushed tortilla chips adds a necessary crunch that contrasts with the soft vegetables. I often serve this with a side of toasted sourdough rubbed with a raw garlic clove. It is the kind of meal that welcomes a variety of toppings from the fridge.
Making it Your Own
You can easily swap the spices if you want a different flavor profile for the evening. Some people prefer a bit more heat while others like it mild and earthy. Here are a few ways to tweak the final bowl.
- Add a dollop of Greek yogurt for a tangy and cooling finish.
- Stir in a handful of baby spinach at the very end for extra greens.
- Top with pickled jalapeños if you crave a sharp spicy kick.
Pin It This soup is a warm hug in a bowl that never fails to satisfy. I hope it brings as much comfort to your table as it does to mine.
Recipe FAQs
- → Can I freeze this soup?
Yes, this freezes beautifully for up to 3 months. Cool completely before transferring to airtight containers. Thaw overnight in the refrigerator and reheat gently on the stove, adding a splash of broth if needed.
- → How can I make it spicier?
Increase the cayenne pepper to 1/2 teaspoon or add chipotle powder for smoky heat. You can also dice a jalapeño pepper and sauté it with the vegetables in step one.
- → What can I substitute for sweet potatoes?
Butternut squash or pumpkin work well as alternatives. Both offer similar sweetness and texture, though butternut squash may cook slightly faster.
- → Is it necessary to blend the soup?
No, blending is optional. Partial blending creates a creamier texture while leaving some chunks for substance. You can also skip blending entirely for a chunkier version, or blend completely for a smooth puree.
- → Can I use dried beans instead of canned?
Absolutely. Soak 1 cup dried black beans overnight, then cook them separately until tender before adding in step 6. This will extend total cooking time but allows better control over sodium levels.
