Print

Smoky Chipotle Black Bean and Sweet Potato Soup

smoky chipotle black bean and sweet potato soup - featured image
Print Recipe

A comforting and creamy soup combining the sweet earthiness of sweet potatoes with the smoky heat of chipotle peppers and hearty black beans. Perfect for cozy meals and quick weeknight dinners.

Ingredients

Scale
  • 2 cans (15 oz / 425 g each) black beans, rinsed and drained
  • 2 medium sweet potatoes (about 1 lb / 450 g), peeled and diced
  • 2 chipotle peppers in adobo sauce, finely chopped plus 1 tablespoon of the sauce
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups (32 fl oz / 950 ml) vegetable broth, low sodium preferred
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh cilantro, chopped (optional, for garnish)
  • Lime wedges for serving

Instructions

  1. Peel and dice the sweet potatoes into roughly 1-inch (2.5 cm) cubes. Dice the onion and mince the garlic cloves. Rinse and drain the black beans thoroughly to reduce any canned taste. This step takes about 10 minutes.
  2. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
  3. Add cumin, smoked paprika, chopped chipotle peppers, and adobo sauce to the pot. Stir constantly for about 30 seconds to toast the spices and release their aroma.
  4. Add the diced sweet potatoes and pour in 4 cups of vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the sweet potatoes are tender when pierced with a fork.
  5. Stir in the rinsed black beans and simmer for an additional 5 minutes to heat through. Season with salt and pepper to taste.
  6. Using an immersion blender, blend about half the soup in the pot until smooth but still chunky. If using a countertop blender, carefully transfer half the soup in batches, blend until smooth, and return to the pot. This step takes roughly 5 minutes.
  7. Let the soup simmer for another 5 minutes to combine flavors. Taste and adjust seasoning—add more salt, pepper, or chipotle if desired. The soup should be thick but spoonable.
  8. Ladle soup into bowls. Garnish with chopped fresh cilantro and a squeeze of lime juice. Serve warm.

Notes

Toast the chipotle peppers and spices to deepen the smoky flavor. Blend only half the soup to keep a creamy texture with some chunkiness. Adjust chipotle heat to taste. If soup is too thick, add more broth or water. Rinse canned beans to reduce sodium and metallic flavor. Soup keeps well refrigerated for up to 4 days and freezes for up to 3 months.

Nutrition

Keywords: smoky chipotle soup, black bean soup, sweet potato soup, vegan soup, gluten-free soup, easy soup recipe, cozy meals, weeknight dinner

Find it online: https://fuzzyforker.com/smoky-chipotle-black-bean-and-sweet-potato-soup-easy-recipe-for-cozy-meals/