Chipotle Black Bean & Sweet Potato Soup | Vegan

This Chipotle Black Bean & Sweet Potato Soup is smoky, spicy, hearty, and just a little sweet. A simple and satisfying 30-minute vegan lunch or dinner!

While Black Bean Soup is a classic recipe, this Chipotle Black Bean & Sweet Soup is anything but ordinary! It’s the perfect 30-minute main for either lunch or dinner, and it’s also freezer and meal-prep friendly, too.

INGREDIENTS + INSPIRATION

You’ll only need 9 simple ingredients to create some BIG flavor here! This soup is hearty, smoky, and a just a little sweet, which helps to balance out the spicy. Here are the key players:

• Black Beans add plant-protein, and a little creaminess
• Adobo Sauce comes from canned “Chipotle Peppers in Adobo”, which is available in the international or Mexican area of almost all grocery stores. This smoky sauce is incredibly flavorful and spicy, so a little goes a long way.
• Sweet Potatoes help to balance out the slight bitterness of the adobo sauce, and add some complex carbs!
• Cumin, Garlic, and Onion further enhance this soup’s flavor and help make a well-rounded dish 🙂

I love to create recipes that are filling, warm, and cozy – this one checks all of those boxes! It’s also budget-friendly, and all those Tex-Mex flavors just make everything even cozier.

HOW TO MAKE CHIPOTLE BLACK BEAN SOUP

Making this recipe couldn’t be easier -as long as you know how to chop some veggies and stir soup, you’re going to be a-ok 😉

1. Sauté the onion, garlic, cumin, and adobo sauce in oil to mesh and enhance all those flavors
2. Toss in the black beans, sweet potato, and broth, then bring everything to a boil
3. Simmer until the sweet potatoes are fork-tender, then blend a portion of the soup to make it extra creamy.
4. Stir in some lime juice for a pop of fresh acidity, then dish it up and top as desired!

Blending a portion of this Black Bean Soup really adds to the satisfying factor – the black beans and sweet potato help to make the broth thick, rich, and creamy. I used an immersion blender to blend around 1/4 of the soup, but you can also transfer a portion of the soup into an upright blender with a vent in the lid.

I kept things simple here and only topped my soup with some fresh cilantro, but some diced avocado, tortilla chips/strips, or even dairy-free cheese would also be absolutely delicious! You can even stir in some baby spinach or serve it over rice, to help stretch it even further.

Leftovers will keep in the fridge for up to 5 days, or can also be frozen for up to two months.

If you’re looking for more cozy soup recipes, you’ll also love this Coconut Curry Lentil Soup, this One Pot Vegan Chicken Noodle Soup, and this Feel-Good Red Lentil Soup!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Chipotle Black Bean & Sweet Potato Soup

Print Recipe

★★★★★

5 from 4 reviews

This Chipotle Black Bean & Sweet Potato Soup is smoky, spicy, hearty, and just a little sweet. A simple and satisfying 30-minute vegan lunch or dinner!

• Author: Caitlin Shoemaker
• Prep Time: 10 Minutes
• Cook Time: 30 Minutes
• Total Time: 40 minutes
• Yield: Serves 2 to 4 1x
• Category: Main
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 1 tablespoon avocado oil (or sub more vegetable broth)
• 1 small red onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1–2 tablespoons adobo sauce from canned chipotles; see notes
• 1 large sweet potato, peeled and finely diced
• 2 3/4 cups (510 g) black beans, drained and rinsed; about 2 cans*
• 3–4 cups (710-950ml) vegetable broth; use less for a thicker soup
• Juice of 1/2 lime
• Salt, to taste
• Optional toppings: freshly chopped cilantro, diced avocado, tortilla strips, etc

Instructions

1. Aromatics: Heat the oil (or sub 1/4 cup / 60 ml veg broth) in a large pot over medium-high heat. Once warm, add the onion and a pinch of salt and sauté for 3-5 minutes, until translucent and golden. Add in the garlic, cumin, and adobo sauce; mix well and sauté for an additional 1-2 minutes.
2. Bring to boil: add in the sweet potato, beans, and vegetable broth, then increase the heat to high and bring to a boil. Reduce the heat to medium; simmer for 12-15 minutes, until the sweet potatoes are very tender.
3. Blend: Turn the heat off and transfer ~2 cups of the soup to a blender and blend until smooth, or use an immersion blender to blend around 1/4 of the mixture until creamy. Stir the lime juice into the soup and season with additional salt to taste, if necessary.
4. Serve: Transfer the soup to serving bowl and top with fresh cilantro, or as desired. Leftovers will keep in the fridge for up to 5 days, or can also be frozen for up to two months.

Notes

• Adobo Sauce: I used the adobo sauce that comes with canned chipotle peppers. It can be found in the international or Mexican area of most grocery stores, or you can purchase it online. You can use the peppers from the can to make these Chipotle Black Beans, or this Vegan Chipotle Mayo!
• Beans: if you are using canned beans, make sure to drain and rinse them well.
• Vegetable Broth: I used 4 cups of broth and made a relatively thin soup; if you’d like the soup to have more of a stew or chili consistency, use 3.

Keywords: vegan black bean soup, chipotle black bean, black bean sweet potato soup vegan