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Sweet Potato Black Bean Soup

February 11, 2020

Prep Time:

15 Minutes

Cook Time:

45 Minutes


6 Servings


Soup, Vegetarian, Vegan, Entrees

Baking Bread Composition_edited.jpg

About the Recipe

Smothered: A Whipped and Sipped Mystery p.96

The Sweet Potato Black Bean Soup sold out even though it was the middle of a hot summer and that Friday was sweltering. Alene put the pot in the sink and showed Ruthie the text from Frank, who’d written: “Still on for later tonight. Drinks or a walk?”

“Wait just a minute,” Ruthie said, glancing at her watch. She always left at 2:00pm on Fridays. “Why isn’t Frank taking you out to dinner? Why is he suggesting drinks or a walk?”

“Neal is coming to get the kids at nine,” Alene said, “and I think a walk sounds great.”


1 TBSP olive oil

1 yellow onion, chopped

2 cloves garlic, minced

2 stalks celery, chopped

1 TBSP any olive oil

1 large onion, chopped

2 cloves garlic, minced (or 2 tsp ground garlic)

2 stalks celery, chopped

2 carrots, chopped or sliced

32 oz of water or vegetable stock (plus extra if needed)

1 large or two medium sweet potatoes, cut into ½ inch pieces

15 or 15.5 ounce can of black beans, drained (some brands have different amounts)

14.5 oz can chopped or diced tomato

2 tsp cumin

2 tsp dried basil

1/2 tsp smoked or regular paprika

1/2 tsp kosher or sea salt

1/4 tsp black pepper


  • Heat a soup pot (medium heat) on the stove

  • Stir chopped onion in olive oil until translucent

  • Add garlic, celery, and carrots. Stir about 4-5 minutes

  • Add everything else

  • Bring to a boil and then let soup simmer for about 45 minutes

  • Chop an avocado for garnish, or sprinkle with chopped parsley/cilantro – everything works, including just serving the soup as is.

  • Even better the next day. Can be frozen and reheated

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