Hearty and flavorful Sweet Potato Black Bean Soup made with canned black beans and a silky cashew cream base. Packed with vegetables, plant protein and fiber, this nourishing soup delivers warm Southwestern-inspired flavor without being spicy. Cozy up with this simple one-pot meal any night of the week.
There are plenty of black bean soups out there, but this version stands out because its broth balances both brothy and creamy textures rather than relying on a tomato-heavy base. A touch of cashew cream gives the soup body and a satisfying richness that turns it into a proper meal.
The healthy fats from the cashew cream help the soup feel more filling and comforting. If you prefer a purely nut-free option, you can swap in dairy or nondairy cream at the end. This recipe is easy to make in a single pot and scales well for leftovers.
Ingredients
- Onion: Start with a diced onion sautéed in olive oil to build depth of flavor.
- Celery: Adds savory vegetal notes to the base; omit if you dislike celery.
- Bell pepper: Red (or yellow/orange) bell pepper contributes sweetness and color.
- Garlic: Minced garlic for aromatic flavor.
- Sweet potatoes: About two medium sweet potatoes (roughly 3½–4 cups chopped). Peeling is optional.
- Black beans: Two 15-oz cans, drained and rinsed—low-sodium if preferred.
- Cashews: Raw cashews soaked and blended to make the creamy base. Use a neutral raw cashew for best results.
- Vegetable broth: Four cups of a flavorful vegetable broth.
- Spices: Ground cumin, coriander and a small pinch of cayenne for warmth. Omit the cayenne for no heat or increase for more spice.
- Lime juice: A splash of lime brightens the finished soup.
Substitute and customize
Feel free to adapt this soup to your pantry and preferences.
- Add more vegetables: Stir in cauliflower, carrots, corn or a handful of spinach near the end.
- Turn up the heat: Add a seeded diced jalapeño or extra cayenne for spice.
- Make it cheesy: Stir in ½–1 cup shredded cheddar for a richer finish (not dairy-free).
- Nut-free option: Omit cashews and fold in ½ cup half-and-half or heavy cream near the end for creaminess.
How to make (step by step)
Begin by soaking the cashews in a small bowl covered with water to soften them for blending. Meanwhile, warm olive oil in a large pot over medium heat and sauté the onion, celery and bell pepper until softened. Add the garlic and spices and cook for another minute to release their aroma.
When the vegetables are tender, remove the soup from heat after simmering and finish by stirring in the cashew cream and lime juice. Taste and adjust salt as needed—this brightens the flavors.
Add the drained black beans, chopped sweet potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer gently until the sweet potatoes are tender, about 30 minutes. While the soup simmers, drain the soaked cashews and blend them with about 1 cup of water until completely smooth to create the cashew cream.
Storing soup (and freezing)
This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, transfer cooled soup into freezer-safe bags or containers and freeze for up to 3 months; laying bags flat saves space and thaws quickly.
I hope you love this soup!
If you try it, a quick review or rating is always appreciated—feedback helps improve and share recipes that people enjoy.
Creamy Sweet Potato Black Bean Soup (Dairy Free!)
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Meals
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Gluten Free
Description
Hearty Sweet Potato Black Bean Soup combines tender sweet potatoes, protein-rich black beans and a creamy cashew base for a nourishing, flavorful bowl. It balances savory and slightly sweet notes with warm spices and a bright finish of lime juice.
Ingredients
- ½ cup raw cashews, soaked
- 2 tbsp extra virgin olive oil
- 1 medium onion, diced
- 2 stalks celery, chopped
- 1 red bell pepper, chopped
- 1 tsp fine sea salt
- 4 cloves garlic, minced
- 1 ½ tsp cumin
- ½ tsp coriander
- ⅛ tsp cayenne pepper (optional)
- 2 15-oz cans black beans, drained and rinsed
- 2 medium sweet potatoes, chopped (about 3 ½ cups)
- 4 cups vegetable broth
- 1 tbsp lime juice
Instructions
- Place cashews in a small bowl and cover with water; set aside to soak.
- Chop the vegetables and sweet potatoes. Heat oil in a large pot or Dutch oven over medium heat. Add onion, celery, bell pepper and salt, and sauté about 10 minutes until softened, stirring often.
- Add garlic, cumin, coriander and cayenne, and cook 1 more minute to bloom the spices.
- Stir in the drained black beans, chopped sweet potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until sweet potatoes are tender, about 30 minutes. While the soup simmers, drain the soaked cashews and blend them with 1 cup water until very smooth to make cashew cream.
- Remove the soup from heat, stir in the cashew cream and lime juice, and adjust salt to taste. For a thicker soup, simmer a bit longer; for a thinner soup, add extra broth as needed.