Smoky Black Bean Sweet Potato (Print Version)

A warm blend of sweet potatoes, smoky black beans, and lime crema for cozy dinners.

# What You’ll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium red bell pepper, diced
05 - 2 medium sweet potatoes, peeled and diced (about 3 cups)

→ Beans and Liquids

06 - 2 cans (15 oz each) black beans, drained and rinsed
07 - 4 cups vegetable broth
08 - 1 can (14.5 oz) diced tomatoes with juices

→ Seasonings

09 - 1 teaspoon smoked paprika
10 - 1 teaspoon ground cumin
11 - 0.5 teaspoon chili powder
12 - 0.5 teaspoon dried oregano
13 - 0.25 teaspoon cayenne pepper, optional
14 - 1 teaspoon salt, or to taste
15 - 0.5 teaspoon freshly ground black pepper

→ Lime Crema

16 - 0.5 cup sour cream or Greek yogurt
17 - Zest of 1 lime
18 - 1 tablespoon fresh lime juice
19 - Pinch of salt

→ Garnishes

20 - Chopped fresh cilantro, optional
21 - Sliced jalapeños, optional
22 - Lime wedges, optional

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 4 minutes.
02 - Add minced garlic and diced bell pepper; cook for 2 additional minutes until softened and fragrant.
03 - Stir in diced sweet potatoes, smoked paprika, cumin, chili powder, oregano, cayenne pepper if using, salt, and black pepper. Cook, stirring constantly, for 2 minutes to toast the spices and release their aromatics.
04 - Add drained black beans, diced tomatoes with juices, and vegetable broth. Bring to a boil, then reduce heat to a simmer.
05 - Cover and simmer for 20 to 25 minutes, until sweet potatoes are tender and easily pierced with a fork.
06 - Use an immersion blender to partially puree the soup in the pot for a creamy texture while maintaining some chunks for body. Alternatively, transfer 2 cups of soup to a blender, puree until smooth, and return to the pot.
07 - While the soup simmers, whisk together sour cream or Greek yogurt, lime zest, lime juice, and a pinch of salt in a small bowl until smooth.
08 - Taste the soup and adjust salt, pepper, and spices to your preference.
09 - Ladle soup into individual bowls. Top each serving with a dollop of lime crema and desired garnishes including cilantro, jalapeños, and lime wedges.

# Expert Hints:

01 -
  • It comes together in under an hour but tastes like you've been tending it all day.
  • The lime crema turns a simple soup into something bright and restaurant-worthy.
  • It's naturally vegetarian and gluten-free without tasting like a compromise.
02 -
  • Don't skip the partial blending step, it's what transforms this from chunky to creamy and actually makes you feel like you're eating something luxurious.
  • Fresh lime juice in the crema is non-negotiable, bottled lime juice will make it taste flat and one-dimensional.
  • Taste as you go and remember that spices bloom over time, so what tastes right at the beginning might be too strong after simmering.
03 -
  • If your soup tastes a bit flat after simmering, often it just needs more salt and fresh lime juice, trust your palate before adding anything else.
  • Cut your sweet potatoes into evenly sized pieces so they cook at the same rate, irregular pieces mean some will be mushy while others are still firm.
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