Hearty Black Bean & Sweet Potato Soup

Welcome to another addition of CLEAN OUT YOUR FRIDGE, SOUP!

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I threw together this Mexican Inspired Vegetable Soup at the beginning of the week and am quite fond of the results!  There’s over 6 different kinds of vegetables up in there!  I have a bunch of leftovers in the freezer and am currently devouring a bowl for lunch.  I roasted a corn tortilla over an open flame on my stove and crumbled bits of it into the soup! It’s absolutely scrumptious with avocado chunks and hot sauce on top!

Yum.

blackbeansoup

I should note that this recipe is vegan! I know I have some vegan readers out there, so this one’s for you!  My husband who is definitely not vegan really enjoyed it. I got an instant message from him at work yesterday that said:

“Really good soup, honey.”

Hooray! I’m happy that he got his daily requirement of vegetables at lunch. This pleases me.

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A huge dose of fiber and an insane amount of hearty vegetables in one bowl?

AUTUMN?!? BRING IT ON!

Hearty Black Bean & Sweet Potato Soup

Makes about 6 servings

(recipe by me!)

  • 1 medium yellow onion, chopped
  • 1 tablespoon olive oil
  • 3 cloves garlic, chopped
  • 3 carrots, chopped
  • 1 32 oz. container vegetable stock
  • 1 15 oz. can diced tomatoes
  • 1 tablespoon ground cumin (a heaping one is just fine)
  • 1 bunch kale, chopped
  • 1 red pepper, chopped
  • 2 medium zucchini, chopped
  • 1 medium sweet potato, peeled & chopped
  • 2 12 oz. cans black beans, rinsed & drained
  • 3 corn tortillas, diced
  • 1/2 bunch cilantro, chopped
  • hot sauce
  • salt & pepper

In a large pot, heat olive oil with onions on medium heat and cook until onions are transparent. Add the carrots, garlic and cumin to the pot and cook for about 3 minutes. Add the vegetable stock and canned tomatoes to the pot, raise the heat to medium high. Add the kale, zucchini, red pepper, sweet potatoes and black beans to the pot and bring to a boil.  Add in your tortillas, half of your chopped cilantro and a few splashes of hot sauce and stir.  Reduce heat and simmer for about 15 minutes.  In that 15 minutes, add the rest of your cilantro and taste the soup every now and then to see if it needs more salt, pepper or hot sauce.

***You might be a little overwhelmed by the ingredient list here. Don’t be! As long as you have the basics (cumin, veggie stock, cilantro,onions, tortillas etc.) you can toss whatever vegetables you have on hand.***

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32 Comments

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  • September 11, 2010

    you rocked those leftovers! perfect autumn lunch. especially on game days.

    cheers,

    *heather*

  • September 11, 2010

    My leftover vegetables from when we were in Seattle didn’t have a chance of survival when I got back! This would have been perfect. But I have made a mental note of it for next time. I have Deborah Madison’s vegetable stock recipe in mind for this one, too. Yum, yum!

    Hope you’re having a great weekend!

  • September 12, 2010

    i love that you added fresh avocado on top of the soup. this looks amazing!

  • September 12, 2010

    I love how you just threw this amazing soup together! It looks so scrumptious.

  • September 12, 2010

    this looks absolutely amazing! Thanks for sharing, I’m going to have to make this on a chilly day :)

  • September 12, 2010

    Living in Arizona it’s still to hot to make soup, but once our (minimal) autumn hits I will definitely be trying this recipe out and most likely be sharing it with friends. It’s already in my bookmarks!

  • loststitch
    September 13, 2010

    I’ve just tried your recipe (minus kale and cilantro, plus saffron , celery and corn)…and oh my god, is that soup amazing or what! Thanks for the recipe!

    • September 13, 2010

      i like the idea of saffron and corn!!!

  • September 13, 2010

    Looks delicious. Regarding the heat, it seems like it wouldn’t be a bad idea to try mixing the ingredients together cold.

    • September 13, 2010

      For sure. I just typed up what I did that way I could guarantee you would have the same thing that I made/tasted.

  • September 16, 2010

    in austria it’s definitely autumn and this looks like just the thing – i’ve just been away and feel i need a good vegetable fix…i don’t usually but i’ve written all in lower case because i see you don’t like capitals ;P

    • September 17, 2010

      you are soo cute! THANK YOU!

  • September 17, 2010

    Yum! That really looks and sounds delicious. I would make it in a flash, but my other half hates sweet potato with avengence. Maybe he would like this….will have to make it anyway!

    • September 17, 2010

      You don’t HAVE to put sweet potatoes in ;)

  • September 17, 2010

    Oh but I love sweet potatoes!

    • September 18, 2010

      heehee! Then tell him to fish them out!!! ;)

  • September 22, 2010

    Oh my gosh oh my gosh. I made this last night, and OH how I love it. I love reading your blog, but since I’m trying to cut down on calories, I have to FORCE myself NOT to make some of the delicious concoctions you have listed (um….Hi brown butter biscuits with creamy sausage gravy, you look like the best thing in the entire world). I was happy to try this recipe though…it’s sooooooo delicious and soooooo good for you! Topping it with avocado is just the icing on the cake. Thanks for including a recipe I don’t have to feel guilty about the next day! Anyone who hasn’t tried cooking this soup is really missing out.

    • September 22, 2010

      YESSSS!!! I’m so glad you loved it!! Don’t worry, I am going to be posting some “healthier” recipes soon! I just got a little carried away ;) Thanks for stopping by!

  • Shawna
    February 23, 2011

    I just made this yesterday afternoon. I love the sweet potatoes and zucchini combo! I added some Mexican oregano and Spanish smoky pimenton and it turned out so well! Just had a bowl with a bit of sour cream (I may have put too much pimenton in but the sour cream seemed to help cool it down) and some homemade corn tortillas – Yummmmmmm

  • Sonia
    September 25, 2011

    Delish.

    Thanks Tracy!

    I am set for the entire week eating soup (yes literally).

  • October 16, 2011

    Hey Tracy I made this friday night and used pumpkin instead of sweet potato and served with awesome chunky brown bread it stretched for two nights dinners it was amazing :)

    • October 16, 2011

      Wow! I’ll have to try that. I’ve got a pumpkin in my kitchen right now waiting to be used.

  • Molly
    November 3, 2012

    Oh my is this good stuff!
    I’ve been cooking my way through your recipes, and this one now goes to the top of my list!

  • Gabby
    October 24, 2013

    This turned out SUPER DELICIOUS!! (And I’m actually excited to eat the leftovers for the next week!) Thank you :D

  • Valerie
    January 2, 2014

    Pretty good recipe! I substituted kale for spinach and it came out really good. Thanks for the recipe =)

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