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Sweet Potato Bean Soup

Total Time

Prep/Total Time: 30 min.


4 servings

I felt like making some black bean soup, but I had a sweet potato that needed to be used, so I combined the two and created this delicious option. It joins the creaminess of the sweet potato with the crunch of corn and bell pepper. —Michelle Sweeny, Bloomington, Indiana
Sweet Potato Bean Soup Recipe photo by Taste of Home


  • 1 medium sweet potato, peeled and cubed
  • 1 small green pepper, chopped
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh cilantro
  • 1 teaspoon ground cumin
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 cups water
  • 1-1/2 cups frozen corn
  • 1 can (8 ounces) tomato sauce
  • 1/4 teaspoon pepper
  • 2 green onions, thinly sliced
  • 1 plum tomato, seeded and chopped


  1. Place sweet potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 13-18 minutes. Drain, reserving 1/4 cup liquid. Cool slightly. Place sweet potato and reserved liquid in a blender or food processor; cover and process until smooth. Set aside.
  2. In a small saucepan coated with cooking spray, cook the green pepper, onion and garlic until almost tender, 2-3 minutes. Stir in cilantro and cumin; cook and stir until vegetables are tender, 1-2 minutes. Add the beans, water, corn, tomato sauce, pepper and reserved sweet potato puree; heat through. Top with green onions and tomato.

Nutrition Facts

1-1/2 cups: 211 calories, 1g fat (0 saturated fat), 0 cholesterol, 472mg sodium, 44g carbohydrate (10g sugars, 9g fiber), 9g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1 vegetable.

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