Sweet Potato Black Bean Soup
Tender sweet potato cubes and whole black beans simmer in a savory tomato broth gently seasoned with cumin. Onion, garlic, and a little lime balance the sweetness for a cozy, satisfying autumn soup.
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Olive oil
2 Tablespoon
Bertolli Cooking Olive Oil
2%
Ground black pepper
0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Ground cumin
1.5 Teaspoon
McCormick Ground Cumin
7%
Yellow onion
1 Each
Diced Yellow Onions Fresh Cut In Store Daily
100%
Canned diced tomatoes with their juices
2 Cup
Simple Truth Organic® Diced Tomatoes in Tomato Juice
59%
Low-sodium vegetable broth
5 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
65%
Fine salt
0.75 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
1%
Sweet potatoes
1.5 Pound
Sweet Potato
100%
Garlic
3 Count
Garlic
30%
Canned black beans, drained and rinsed
3 Cup
Kroger® No Salt Added Black Beans
100%
Fresh lime juice
1 Tablespoon
Fresh Large Limes - Each
50%
Cost Summary
· only what you use
per serving · 6 servings
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Cook this recipe
- Sweet potatoes-1.5 pound
- Low-sodium vegetable broth-5 cups
- Canned black beans-3 cups
- Yellow onion-1 each
- Garlic-3 cloves
- Canned diced tomatoes with their juices-2 cups
- Olive oil-2 tablespoons
- Fresh lime juice-1 tablespoon
- Ground cumin-1.5 teaspoons
- Fine salt-0.75 teaspoons
- Ground black pepper-0.25 teaspoons
Wash your hands with soap and water before preparing the ingredients. Scrub the sweet potatoes under running water, rinse the onion and lime, and dry them. Remove any damaged areas. Peel the sweet potatoes and cut them into even 1/2-inch cubes. Peel and dice the onion, then peel and mince the garlic. Drain and rinse the beans, measure the tomatoes with their juices, and squeeze 1 tablespoon of lime juice.
Use a stable cutting board and keep fingertips curled while cutting.
Heat the olive oil in the soup pot over medium heat. Add the onion and salt. Cook for 7–9 minutes, stirring occasionally, until softened and lightly golden at the edges. Avoid deeply browning the onion.
Add the onion carefully to limit splatter from the hot oil.
Add the garlic and cumin. Stir for 30 seconds, just until fragrant.
Add the sweet potato cubes, vegetable broth, and black pepper. Stir, scraping up any browned bits from the bottom of the pot. Bring to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer.
Stay clear of the pot as the broth reaches a boil; hot liquid can splash.
Partially cover the pot and simmer for 12–15 minutes, until the sweet potatoes are nearly tender but still offer a little resistance when pierced with a knife.
Gently stir in the diced tomatoes with their juices and the black beans. Return to a gentle simmer and cook, partially covered, for 8–10 minutes, until the sweet potatoes are tender throughout and the beans are hot. Stir only occasionally to keep the beans whole and the sweet potatoes in cubes. The finished soup should have plenty of broth surrounding the vegetables and beans.
Stir gently and keep your hands back to avoid splashes from the hot broth.
Remove the pot from the heat and stir in the lime juice. Ladle into six bowls, distributing the beans, sweet potatoes, and broth evenly.
Use care when ladling the hot soup into bowls.
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