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Chipotle Black Bean & Sweet Potato Soup

bowl of chipotle black bean sweet potato soup topped with cilantro with lime wedges on the side
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5 from 5 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!

Ingredients

Scale
  • 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.

Find it online: https://frommybowl.com/chipotle-black-bean-sweet-potato-soup/