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Sweet Potato and Black Bean Soup Recipe with Chipotle

While it’s still very much winter in many parts of the USA, down here in New Orleans, we haven’t had much COLD weather this year. Sure, we’ve had a few cold snaps, and some chilly weather. But we just don’t get winter here like most places get winter. By March winter is over, and soon I’ll be moving into making spring recipes because we’ve already got local strawberries by the boatload. However, since it’s still winter everywhere else, I can still publish great cold weather recipes for the next 1-2 months. (How long does winter last anyways?)


In the spirit of winter and needing to stay warm, today I present you with a recipe for a black bean and sweet potato soup recipe with a hint of chipotle pepper. It’s a satisfying, warming soup that’s basically vegan (if you omit the sour cream garnish). It’s great for cold winter days and really just anytime you’re craving a bowl of tasty but healthy soup.

One of my favorite things about this soup is all the colorful ingredients that go into it. Below you see a lovely range of colors in the key ingredients. Color variety in foods is a fantastic thing because that typically means you’re having lots of vegetables. Which means that you’re consuming a wide variety of vitamins, minerals, amino acids and all that good stuff. Striving for color variety in food is a good way to cover all the nutritional bases.


While I call for canned black beans in this recipe, I definitely prefer for you to use a fresh sweet potato. To me, dry black beans can be a little harsh on my stomach and take a while to cook so I typically opt for canned black beans. Conversely, fresh sweet potatoes are such a treat, I never pass up a chance to use them. I like to cube the potatoes for this recipe and below I’ve illustrated how to get from whole potato to cubes. It starts with peeling (of course) then moves into slicing rounds and finishes with cutting those rounds into cubes. Fairly simple process.


To me, the icing on the cake for this recipe is the finishing ingredients – cilantro, lime and sour cream. Of course if you’re going vegan, omit the sour cream. But if you want the full experience, load up on the sour cream (like I did). The finishing ingredients give the soup extra dimensions of flavor. The cilantro perks up the soup while the lime adds a sharp tang to the mix. The sour cream cools down any excess heat while providing extra heartiness to the dish. Feel free to adjust these three ingredients to suit your taste.


Overall this soup is fairly quick to prepare. In just over an hour you go from prepping the ingredients to eating your meal. Can’t really beat that for a good, totally homemade soup. By the way, this soup also freezes really well – which is always a bonus in my book. I like to freeze at least one or two portions for quick lunches or dinners down the line. I’m always trying to think ahead when I cook – it pays off in time saved later on.


Now that you’re craving a hot steamy bowl of satisfying goodness, let’s get to that recipe!


Yield: 6-8 servings

Sweet Potato and Black Bean Soup Recipe with Chipotle

This sweet potato and black bean soup is the perfect meal for a chilly day. It's packed with fresh veggies and tasty chipotle peppers for a nice finish.


  • 1/4 cup light olive oil
  • 1 red onion, finely chopped (about 2-2 1/2 cups)
  • 1 yellow bell pepper, finely chopped (about 1 cup)
  • 1 cup finely chopped celery
  • 1 teaspoon kosher salt
  • 1 tablespoon finely chopped canned chipotle pepper in adobo sauce (remove seeds)
  • 6 cups water
  • 4-15 ounce cans black beans, drained and rinsed
  • 1 large sweet potato, peeled and diced into 1/2" cubes (about 2 cups)
  • 1 tablespoon ground coriander
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 teaspoons celery salt
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 cup chopped fresh cilantro
  • 1 lime, juice and zest
  • Optional Garnish: sour cream


  1. Heat olive oil over medium high heat.
  2. Add onion, bell pepper, celery, and salt. Cook until onions are translucent (about 10 minutes), stirring occasionally.
  3. Add the chipotle, and cook about another minute, until chipotle is fragrant and softened.
  4. Add water, black beans, sweet potatoes and spices/seasonings. Do not add cilantro and lime yet.
  5. Cover and bring to a boil. Reduce to a simmer and cook covered for 25 minutes over low heat.
  6. Turn off heat then add the cilantro, lime juice and lime zest. Mix well.
  7. Garnish each bowl of soup with sour cream and serve.

Prep:20 minutes

Cook:45 minutes

Total:1 hour, 5 minutes

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  • Yum! This soup looks and sounds fantastic. I still don’t understand how it can get so friggin cold in the south. It was in the 30’s the other weekend in Orlando Florida! What is up with that… but with a bowl of this I don’t see us having any problems staying warm!

    • Thanks Katie! I can’t believe y’all got into the 30’s! that’s mega cold for the south!! I hope it’s warmer now 🙂 🙂 Glad you liked the recipe!

  • Phil M. Guidry

    The visuals for this post were too good to pass up! And indeed it was cold, rainy, and foggy last night here in central NC, so the setting was right for a hearty soup. I must say, this was delightful, one of Addie’s best yet! First, an aside–not much more drives me crazy while in the kitchen than when I follow a recipe that reports a cook time without taking into consideration prep time. Addie’s recipe, however, was right on the money regarding the amount of prep time and cooking time needed to get the finished product plated and on the table. Kudos Addie for considering the planning and time constraints your readers may have when creating one of your dishes! Now, back to the dish…despite me adjusting the salt just a little bit for my tastes, I was blown away by this soup’s unique combination of flavors! A small dollop of sour cream added a great final touch, but the soup is strong enough to stand on its own without it. I think the final acidic flourish of lime and cilantro really took this dish to another level. This will now become part of my regular winter recipe rotation. My only question is, can this recipe be adapted for the summer months too?

    • I’m so glad you liked the recipe, Phil 🙂 I did also correct/clarify the chipotle in the recipe details. I didn’t realize it wasn’t clear that you were supposed to use the canned chipotles in adobo. I think you could easily turn this into a pureed dip (similar to hummus) or a pasta salad for the summer. I need to get to work on those recipes!! 🙂 🙂

  • Amy

    Made it tonight for the 1st time and will definitely make it again! Thank you!

    • Thanks, Amy! I am so glad you liked it 🙂 And thanks so much for visiting!