Smoky Black Bean Soup (Printable)

Hearty soup with sweet potatoes, smoky black beans, and lime crema for a zesty touch.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium red bell pepper, diced
05 - 2 medium sweet potatoes, peeled and diced (about 3 cups)

→ Beans and Liquids

06 - 2 cans (15 ounces each) black beans, drained and rinsed
07 - 4 cups vegetable broth
08 - 1 can (14.5 ounces) diced tomatoes with juices

→ Seasonings

09 - 1 teaspoon smoked paprika
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon chili powder
12 - 1/2 teaspoon dried oregano
13 - 1/4 teaspoon cayenne pepper, optional
14 - 1 teaspoon salt, or to taste
15 - 1/2 teaspoon freshly ground black pepper

→ Lime Crema

16 - 1/2 cup sour cream or Greek yogurt
17 - Zest of 1 lime
18 - 1 tablespoon fresh lime juice
19 - Pinch of salt

→ Garnishes

20 - Chopped fresh cilantro, optional
21 - Sliced jalapeños, optional
22 - Lime wedges, optional

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, approximately 4 minutes.
02 - Add minced garlic and diced bell pepper, cooking for 2 additional minutes until softened and fragrant.
03 - Stir in diced sweet potatoes, smoked paprika, cumin, chili powder, oregano, cayenne pepper if using, salt, and black pepper. Cook, stirring occasionally, for 2 minutes to bloom the spices.
04 - Add black beans, diced tomatoes with juices, and vegetable broth. Bring mixture to a boil, then reduce heat to maintain a gentle simmer.
05 - Cover and simmer for 20 to 25 minutes until sweet potatoes are completely tender and easily pierced with a fork.
06 - Use an immersion blender to partially puree the soup directly in the pot, leaving some chunks intact for texture. Alternatively, transfer 2 cups of soup to a blender, puree until smooth, and return to the pot.
07 - While soup simmers, whisk together sour cream or Greek yogurt, lime zest, lime juice, and a pinch of salt in a small bowl until completely smooth.
08 - Taste the soup and adjust salt, pepper, and spice level as needed to achieve desired flavor balance.
09 - Ladle soup into individual bowls. Top each serving with a dollop of lime crema and desired garnishes of cilantro, jalapeños, and lime wedges.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The lime crema adds such a clean brightness that balances the earthiness of the beans and smoke from the spices.
  • One pot means minimal cleanup, and it freezes beautifully for those mornings when you need comfort food ready to go.
02 -
  • Partial pureeing is everything, the difference between a thick stew that feels sophisticated and a chunky situation that feels unfinished.
  • Don't skip the lime zest in the crema because the visual appeal of those flecks and the aromatic quality they add makes it taste brighter than juice alone.
03 -
  • If your sweet potatoes are enormous, cut them smaller so they cook through in the twenty-five minute window and don't leave you with crunchy chunks.
  • Fresh lime zest in the crema is non-negotiable, it adds a brightness that bottled juice can't reach, and it's one of those tiny details that people notice even if they don't know why.
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