One of the first things I crave when the weather starts to cool down is soup. It’s easily one of my favorite foods and there’s something so comforting about a delicious pot of soup simmering away on the stove. Granted, we haven’t exactly been seeing too many particularly “cool” temps in Utah yet. But the fall vibes are still in the air, which makes it soup season in my book. This black bean, sweet potato, and pepper soup is the first batch of soup I’ve made this fall and it hits all those perfect comfort-food notes for me. It’s flavorful, veggie-centric, just a little spicy, and freezes beautifully.
Black Bean Sweet Potato Pepper Soup Recipe Notes
- I’m partial to black beans in this soup, which are a great source of fiber, folate, magnesium, manganese, vitamin B1, and iron. Plus, I love the pretty contrast the black beans create against the tomato base. But you could easily swap in any bean you like.
- Sweet potatoes add a nice subtle sweetness to this otherwise savory soup. They’re also incredibly high in Vitamin A and a great source of fiber, magnesium, vitamin C, and vitamin B6. Plus, they stand up in the freezer much better than regular potatoes.
- I like to broil the peppers in this recipe for that added smokey flavor. However, if you just don’t feel like taking that extra step, feel free to simply dice the peppers and saute them along with the onions.
- To add some nice creamy texture, I blend a couple cups of soup until smooth and then add stir it back in. This step is optional but it gives it more a bit more body, which I love.
Black Bean, Sweet Potato, and Pepper Soup
- 2 pasilla, poblano, or Anaheim peppers
- 1 jalapeno
- 1-2 tablespoons avocado oil
- 1 medium yellow onion, diced
- 5 cloves garlic, minced
- 1 medium sweet potato, about 1/2" dice
- 1 15-oz can petite diced tomatoes
- 1 15-oz can black beans, drained
- 4 cups stock
- 2 bay leaves
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Juice from half a lime
- Cilantro, avocado, lime wedges, and toasted pepitas, for garnish
- Set oven to broil, positioning a rack in the top third of the oven. Line a small baking sheet with aluminum foil and place the peppers and jalapeno on it. Set the peppers under the broiler and broil, turning to char all sides evenly, for about 10 minutes or until all sizes are blackened and crispy. Remove from the oven and place in a glass bowl. Immediately cover with plastic wrap and let cool about 10-15 minutes, until cool enough to handle.
- While peppers are cooling, dice the yellow onion and sweet potato and mince the garlic. Set aside.
- Once peppers are cool enough to handle, scrape off the skin, remove tops and seeds, and dice.
- Heat 1-2 tablespoons of avocado oil in a pot over medium heat. Add onion and saute for 10 minutes, until beginning to soften and turn translucent. Add garlic and saute for 30 seconds, until fragrant.
- Add sweet potato, peppers, tomatoes, black beans, stock, bay leaves, chili powder, salt, and pepper. Give it a good stir and bring to a boil. Once boiling, reduce the heat to a simmer and cover.
- Let simmer for about 20 minutes, until the potatoes are cooked through. Remove from heat and remove bay leaves.
- Add two cups of soup to a blender and blend until smooth. Return to pot and stir to combine. Add lime juice and taste for seasoning.
- Serve soup topped with cilantro, avocado slices, toasted pepitas, and even a drizzle of olive oil.
- Store leftovers in the fridge for up to 5 days or freeze.
Need More Soup Inspiration?
Try one of these recipes!