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black bean soup

Vegetarian Black Bean Soup

The Homesteading Hippy
Rich and creamy, this black bean soup is a fiber packed way to warm up during the cooler fall weather.
Course Soups and Stews
Cuisine American, Mexican
Servings 5


  • 2 cups dried black beans or 2 cans, drained
  • 2 sweet potatoes
  • 4 cups vegetable broth
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp ground cumin
  • juice of 1 lime or 1 T. bottled juice
  • tortilla chips optional


  • If using dried beans, soak over night, rinse and fill pot with clean water. Simmer on low for 6 hours, or until cooked through.
  • Roast the sweet potatoes in a 450° oven for 20 minutes. Allow to cool, then remove skins.
  • Drain beans, add the sweet potatoes, seasonings and broth.
  • Using a stick blender, or hand blender, blend until smooth.
  • Squeeze lime juice over the soup.
  • Serve with tortilla chips on the side.