This sweet potato black bean & quinoa soup is savory, hearty, and full of flavor. It’s also a simple and easy weeknight plant-based dinner.
Looking for an easy weeknight dinner? This soup is ready in less than 45 minutes and is simple to make. Not to mention, perfect to warm up on those cold winter nights.
I don’t know why I haven’t posted this recipe already, because it is one of my top favorites. I created this stew several years ago and I have not stopped making it. It is definitely a hit with all my friends and family.
Easy meals like this are always very comforting especially when they’re packed with veggies, carbs, protein, and healthy fats – all you could ever need in a meal.
This recipe is filled with comforting spices, hearty and rich coconut milk, tender beans and sweet potato, and a whole lot of flavor.
Why You’ll Love This Sweet Potato, Black Bean, & Quinoa Soup:
Simple, easy, and no-fuss. Despite the seemingly long list of ingredients, this dish is very simple to prepare. Everything is cooked in one-pot and takes less than 1 hour. Additionally, many of the ingredients are pantry-friendly.
Hearty, savory, and comforting. Soup is one of the most comforting meals if you ask me. It’s packed protein, grains, comforting spices, and healthy fats. A bowl of this sweet potato soup will most certainly satiate you!
High in fiber, protein, vitamin C, and iron. A serving of this soup packs in 15g fiber, 14g protein, 40% RDA for vitamin C, and 29% RDA for iron.
It’s 100% plant-based. This dish is packed with healthy plant-based protein and fats. It’s also gluten-free!
How To Make Sweet Potato, Black Bean, & Quinoa Soup:
This is a simple, no-fuss recipe.
- In a large saucepan over medium heat, heat 2 tbsp of olive oil. Add diced onion, and garlic. Saute for 2-3 min. until onion is fragrant and translucent. Add bell pepper and cook for another 2-3 min. Stir in all the spices to fully coat vegetables. Let spices toast for 1 min. or until fragrant.
- Stir in tomato paste and cook for 45 seconds, stirring constantly. Pour in diced tomatoes, coconut milk, vegetable broth, and add sweet potatoes. Bring to a boil, lower to medium heat, and cover. Let simmer for 20-25 min. or until potatoes are tender, but do not completely fall apart. Add black beans and quinoa. Cook for an additional 10 min. or until quinoa is cooked and potatoes are soft.
- Serve with fresh cilantro and sliced avocado. Can be frozen for up to 2 months weeks and stored in the fridge for up to a week.
If you’re looking for more vegan soup recipes, you’ll also love this 30-minute Instant Pot Lentil Soup, this Farro and Bean Soup, and this Instant Pot Wild Rice Soup.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations.
This sweet potato black bean & quinoa soup is savory, hearty, and full of flavor. It's also a simple and easy weeknight plant-based dinner.
- 2 tbsp olive oil
- ½ white onion, diced
- 3 garlic cloves, minced
- 1 green bell pepper, diced
- 2 tsp ground cumin
- 1 tsp ground allspice
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 1 tsp smoked, sweet paprika
- ¼-½ tsp ground black pepper
- Salt to taste
- 1 tbsp tomato paste
- One 15 oz. can diced tomatoes
- One 15 oz. can full-fat coconut milk
- 4 cups low-sodium vegetable broth
- 3 medium sweet potatoes, cubed
- One 15 oz. can black beans, rinsed and drained
- ½ cup dry quinoa
- Fresh cilantro
- Sliced avocado
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In a large pot over medium heat, add 2 tbsp of olive oil. Add diced onion and cook for 2-3 minutes until soft and fragrant. Add garlic and cook for an additional 1 minute until fragrant, stirring occasionally to prevent burning. Add bell pepper and cook for another 3 min.
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Add the cumin, allspice, coriander, turmeric, and paprika. Immediately stir to fully coat vegetables and prevent burning. Dry toast for 1 minute then add 2 tbsp of coconut milk, stirring constantly, and toasting for another minute or until fragrant.
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Stir in tomato paste and cook for 45 seconds, stirring constantly. Pour in diced tomatoes, coconut milk, vegetable broth, and add sweet potatoes. Bring to a boil, lower to medium heat, and cover. Let simmer for 20 min. or until potatoes are tender, but do not completely fall apart.
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Add black beans and quinoa. Cook for an additional 10 min. or until quinoa is cooked and potatoes are soft.
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Use an immersion blender to blend until soup is about 70-80% smooth, but some chunks still remain.
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Serve with fresh cilantro, sliced avocado, and toasted bread. Can be frozen for up to 2 months weeks and stored in the fridge for up to a week.
This is amazing, well done!
Looks so good!
Author
Thank you, Mark!