Fall Sweet Potato and Black Bean Soup (Vegan Comfort Food)

As the air turns crisp and the leaves start to fall, there’s nothing quite like a warm, hearty bowl of soup to nourish your body and soul. This Sweet Potato and Black Bean Soup is the perfect vegan fall comfort food—rich in flavor, full of fiber and plant-based protein, and bursting with cozy autumn spices.

Made entirely with whole, wholesome ingredients—no pork, no alcohol, and no dairy—this soup is a satisfying, weeknight-friendly dinner that also doubles as excellent meal prep. Whether you’re looking for a simple dinner or a hearty starter for your fall gatherings, this soup brings warmth, nutrition, and flavor to your bowl.

🧡 Why You’ll Love This Soup

• 🥕 Hearty, filling, and healthy

• 🌱 100% plant-based and gluten-free

• 🍠 Naturally sweet from roasted sweet potatoes

• 🍲 Perfect for meal prep or freezer meals

• 🍂 Cozy fall spices like cumin and paprika

• 💰 Made with affordable pantry staples

This is the kind of recipe you’ll come back to all season long—it’s flexible, customizable, and just plain delicious.

🛒 Ingredients

🔸 Main Ingredients:

• 1 tablespoon olive oil

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 2 medium sweet potatoes, peeled and diced (~4 cups)

• 2 medium carrots, chopped

• 1 red bell pepper, chopped

• 1 (14 oz) can black beans, drained and rinsed

• 1 (14 oz) can diced tomatoes

• 4 cups low-sodium vegetable broth

• 1 tablespoon tomato paste

• Juice of 1 lime

• Salt and pepper, to taste

🔸 Spices & Seasonings:

• 1 teaspoon ground cumin

• ½ teaspoon smoked paprika

• ½ teaspoon chili powder (adjust to taste)

• ½ teaspoon ground coriander (optional)

• ¼ teaspoon cinnamon (adds subtle warmth)

• Pinch of red pepper flakes (optional, for heat)

🔸 Optional Add-ins:

• ½ cup frozen corn

• ½ cup cooked quinoa or brown rice

• 1–2 teaspoons maple syrup (to balance acidity if needed)

🔸 For Garnish:

• Fresh cilantro

• Diced avocado

• Lime wedges

• Crushed tortilla chips or pepitas

• Vegan sour cream or yogurt

🍲 How to Make Sweet Potato and Black Bean Soup

🧅 Step 1: Sauté the Aromatics

1. In a large pot or Dutch oven, heat olive oil over medium heat.

2. Add diced onion and sauté for 4–5 minutes, until translucent.

3. Stir in garlic and cook for another 30 seconds until fragrant.

🍠 Step 2: Add the Veggies & Spices

1. Add sweet potatoes, carrots, and bell pepper to the pot.

2. Sprinkle in cumin, paprika, chili powder, coriander, cinnamon, and a pinch of red pepper flakes (if using).

3. Stir to coat the vegetables evenly with the spices and cook for about 2–3 minutes to let the flavors bloom.

🍅 Step 3: Simmer the Soup

1. Stir in tomato paste, then add the canned diced tomatoes (with their juices).

2. Add black beans and vegetable broth.

3. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until sweet potatoes and carrots are tender.

🥣 Step 4: Adjust Texture & Flavor

This soup can be served chunky or partially blended, depending on your preference.

• Chunky: Leave as is and serve immediately.

• Slightly creamy: Use an immersion blender to blend about ⅓ of the soup directly in the pot.

• Creamy twist: Add a splash of unsweetened oat milk or cashew cream for richness (optional).

Finally, stir in lime juice, taste, and adjust seasoning—add salt, pepper, or a little maple syrup to balance acidity, if needed.

🌿 Step 5: Serve and Garnish

Ladle into bowls and top with your choice of:

• Chopped cilantro

• Avocado cubes or slices

• Lime wedge

• Crushed tortilla chips

• Drizzle of vegan yogurt or sour cream

• Toasted pumpkin seeds

💡 This soup pairs beautifully with warm cornbread, a simple green salad, or crusty sourdough.

🥄 Serving Suggestions

🧊 Storage & Freezing

This soup is an excellent meal prep recipe. It stores and freezes well without losing flavor or texture.

• Refrigerator: Store in an airtight container for up to 5 days.

• Freezer: Let the soup cool completely, then freeze in individual containers for up to 3 months.

• Reheat: Thaw in the fridge overnight. Warm on stovetop over medium-low heat or microwave in 1-minute bursts.

✅ Soups like this get even better the next day as the flavors meld!

🔄 Variations & Substitutions

🌽 Add Corn

A little frozen or canned corn adds a subtle sweetness and extra texture.

🫘 More Beans

Use kidney beans, pinto beans, or a combo of black and white beans for a hearty twist.

🌶️ Spice It Up

Add diced jalapeño with the onion, or a touch more chili powder for heat.

🥔 Use Butternut Squash

Substitute sweet potato with diced butternut squash for a slightly nuttier flavor.

🌱 Make it Creamy

Blend half the soup or stir in unsweetened coconut milk or blended cashews for extra richness.

🌱 Nutritional Highlights (Per Serving)

• Calories: ~230

• Protein: 8g

• Carbohydrates: 35g

• Fiber: 9g

• Fat: 5g

• Sugar: 8g (from natural veggies)

Nutritional values are approximate and vary with ingredient choices.

❓ Frequently Asked Questions (FAQs)

🔹 Can I make this soup in a slow cooker?

Yes! Sauté the onion and garlic first, then add all ingredients (except lime juice and garnishes) to a slow cooker. Cook on LOW for 6–8 hours or HIGH for 3–4 hours.

🔹 Can I use canned sweet potatoes?

Fresh is best for flavor and texture, but canned will work in a pinch—just reduce the cooking time.

🔹 Is this soup spicy?

It’s mildly spiced. Adjust the heat by adding more chili powder or red pepper flakes, or omit them for a kid-friendly version.

🔹 Can I blend the whole soup?

Yes, but it will turn into a thick, creamy soup more like a bisque. If you prefer that texture, go for it!

🔹 What’s the best way to meal prep this?

Cook a double batch and portion into containers. Freeze half and refrigerate the rest. It’s great for grab-and-go lunches.

💬 Reader Tips & Submissions

🍠 Hannah from Maine: “I added a handful of chopped kale in the last 5 minutes—so good and adds a pop of green!”

🥑 Jordan from Portland: “Topped mine with avocado, lime, and a few crushed tortilla chips. Felt like eating at a vegan café.”

🌶️ Aisha from Chicago: “I added chipotle powder instead of chili powder. Smoky and amazing!”

🥰 Final Thoughts

This Fall Sweet Potato and Black Bean Soup is a celebration of simple, nourishing ingredients that come together into something truly delicious. It’s naturally vegan, filling, and full of the cozy flavors we crave during autumn.

Whether you serve it for dinner, meal prep your lunches, or bring it to a potluck, this soup is guaranteed to be a crowd-pleaser.