Sweet Potato and Black Bean Soup

Sweet Potato and Black Bean Soup
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Emily Weeks, RDN, LD.
This fiber- and protein-rich soup is diabetes- and vegan-friendly. Chili powder adds a soft heat to this filling soup that is balanced with creamy lite coconut milk. This healthy soup is also great to use as leftovers or for meal prep for a week of easy lunches or dinners.
  • Prep time
    5 min
  • Cook time
    30 min
  • Servings
    3 Servings
  • Serving size
    1 ½ cups
Nutrition Facts

Nutrition Facts

3 Servings

  • Serving Size
    1 ½ cups
  • Amount per serving Calories 310

  • Total Fat 8g
    • Saturated Fat 3.7g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 450mg
  • Total Carbohydrate 46g
    • Dietary Fiber 11g
    • Total Sugars 12g
    • Added Sugars 4g
  • Protein 14g
  • Potassium 1260mg
  • Phosphorus 290mg

Choices/Exchanges: 2 1/2 Starch, 2 Nonstarchy vegetable, 1 Lean protein, 1 Fat



  • olive oil
    1 tbsp
  • yellow onion (minced)
    1 small
  • garlic (minced)
    2 clove
  • fresh ginger (minced)
    1 tsp
  • black beans (drained and rinsed)
    15 oz can
  • sweet potatoes (peeled and medium diced)
    2 large
  • low sodium chicken broth
    3 cup
  • lite coconut milk
    13.5 oz can
  • canned diced tomatoes
    14 oz
  • chili powder
    1 tbsp
  • fresh baby spinach
    5 oz


  1. Preheat a large pot over medium heat.

  2. Add 1 tablespoon of olive oil and onion, garlic, and ginger to the pot. Cook, stirring occasionally, until onion softens, 4–5 minutes.

  3. Add black beans, sweet potatoes, broth, coconut milk, tomatoes, and chili powder. Bring to a simmer and cook, covered, for 15–20 minutes, until the potatoes are tender.

  4. Stir in the baby spinach until wilted.