This vegan southwest sweet potato black bean soup is so good. This soup is cozy and perfect for those cooler days. All of the spices in this soup really warm it up too. The sweet potato also pairs so well with the spices as well. Black beans are the protein source in this soup, and sweet potato and black beans are a classic combination.
I love a good sweet potato recipe. For more yummy sweet potato recipes try my sweet potato black bean tacos or my sweet potato red pepper soup.
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Why you'll love this recipe
- It is vegan, gluten free, vegetarian and dairy free.
- Thanks to the black beans it has some protein.
- It is super easy to make and made in one pot.
Ingredients for instant pot southwest sweet potato black bean soup
- jalapeno
- red onion
- garlic
- celery
- sweet potato
- cilantro
- corn
- black beans
- bay leaf
- chili powder
- cumin
- paprika
- chipotle powder
- nutritional yeast
- crushed tomatoes
- vegetable broth
- kale (optional)
Substitutions
- sweet potato - this can be subbed with butternut squash.
- cilantro - this can be subbed with parsley.
- black beans - these can be subbed with pinto beans.
- nutritional yeast - if you can't find nutritional yeast you can leave it out.
Instructions
Cook veggies and aromatics.
Add all remaining ingredients and simmer until cooked through.
Let cool and serve.
Storage instructions
The extra soup can be stored in a sealed container in your fridge for up to 5 days. This soup can also be frozen for up to 3 months and reheated at will.
Recipe FAQ
Black beans are a complex carb that also has protein.
Yes you can use canned corn. Since canned corn is already cooked I suggest adding it in at the end.
Recipe pro-tips
Cooking the spices before adding in the rest of the ingredients helps to enhance flavor. This is called blooming your spices.
If you make this Vegan Southwest Sweet Potato Black Bean Soup, please leave me a rating and review on this blog post. This is the best way to support me!
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Southwest sweet potato black bean soup (vegan)
Ingredients
- 1 jalapeno - finely chopped with seeds removed
- 1 red onion - finely chopped
- 5 cloves garlic - minced
- 3 stalks celery - finely chopped
- 1 medium sweet potato - diced about 3-4 cups of sweet potato
- 1 cup finely chopped cilantro sub parsley if you don't like cilantro
- 1 cup frozen corn
- 1 can black beans
- 1 bay leaf
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon chipotle powder
- juice from 1 lime
- 1 tablespoon nutritional yeast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 28 ounce can crushed tomatoes
- 2 ½ cups vegetable broth
- 4 cups chopped kale optional
Instructions
- Heat oil in a soup pot or instant pot over medium heat. Add the first 4 ingredients and cook for 6 minutes. Next add in the spices and cook for another 2 minutes. If using your instant pot use the saute function for 6 minutes.
- Add all remaining ingredients except for kale. Stir to combine.
- Bring mixture to a simmer and cook for 20 minutes or until sweet potatoes are tender. If you are using your instant pot cook for 15 minutes on high pressure and do a natural release.
- Optional: 3-4 cups of your soup to a blender(or use an immersion blender) and blend until smooth. Mix the blended soup back in with the rest of the soup. This gives it a great texture!
- Add in kale to your soup and stir until wilted.
- Let soup cool and serve with your favorite toppings. I love crushed tortilla chips and coconut yogurt
Julia says
I've made this recipe at least once a month since I first tried it, it's become a new winter staple for me!
Kristi says
Thank you Julia!