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Sweet Potato and Black Bean Soup

April 2, 2025

Sweet Potato and Black Bean Soup

How to Make Sweet Potato and Black Bean Soup

This fiber- and protein-rich soup is diabetes- and vegan-friendly. Chili powder adds a soft heat to this filling soup that is balanced with creamy lite coconut milk. This healthy soup is also great to use as leftovers or for meal prep for a week of easy lunches or dinners.


5 min prep time


30 min cook time


8servings


½ cup

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Step-By-Step Instructions:

  1. Preheat a large pot over medium heat.

  2. Add olive oil, onion, garlic, and ginger to the pot. Cook, stirring occasionally, until onion softens, 4–5 minutes. 

  3. Add black beans, sweet potatoes, broth, coconut milk, tomatoes, and chili powder. Bring to a simmer and cook, covered, for 15–20 minutes, until the potatoes are tender. 

  4. Stir in the baby spinach until wilted. 

Heart Healthy
Fiber Focused
Veggie Rich
Mexican/Southwestern
Soup
Vegetarian
Vegan
Sides
One Pot
Main Dish
Dinner
Lunch
Quick & Easy
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Nutrition facts

8 Servings



  • Serving Size

    ½ cup


  • Amount per serving



    Calories





    150

  • % Daily value*

  • Total Fat
    2g

    3%

    • Saturated Fat
      1g

      5%
    • Trans Fats
      0g

  • Cholesterol
    0mg

    0%

  • Sodium
    240mg

    10%

  • Total Carbohydrate
    26g

    9%

    • Dietary Fiber
      8g

      29%
    • Total Sugars
      5g
    • Added Sugars
      0g

      0%

  • Protein
    7g

  • Potassium
    475mg
    10%

Ingredients

olive oil
1 tsp

yellow onion (minced)
1 small

garlic (minced)
2 clove

fresh ginger (minced)
1 tsp

low sodium black beans (drained and rinsed)
22 oz

sweet potatoes (peeled and medium diced)
2 large

no salt added chicken broth
3 cup

lite coconut milk
7 oz

canned diced tomatoes (no salt added)
14 oz

chili powder
1 tbsp

baby spinach
5 oz