Black Bean & Sweet Potato Soup

When the weather cools down, there’s nothing better than a warm, nourishing bowl of soup. This Black Bean & Sweet Potato Soup is hearty, flavorful, and packed with farm-fresh vegetables—all grown right here in the USA. Featuring Stahlbush Organic Black Beans, Tri-Colored Carrots, and Sweet Potatoes, this wholesome recipe makes the perfect cozy dinner or meal-prep lunch.

Not only is this soup delicious, but it’s also plant-based, gluten-free, and packed with fiber and nutrients. Sweet potatoes bring a natural sweetness, carrots add color and crunch, and black beans provide protein to keep you satisfied.avings.

Why You’ll Love This Recipe

• Farm-to-table freshness: Made with sustainably grown, USA-farmed Stahlbush vegetables.
• Nutritious & filling: Packed with fiber, protein, and vitamins.
• Perfect for meal prep: Easy to batch cook and freeze.
• Customizable: Spice it up with jalapeños or add toppings like avocado, cilantro, or shredded cheese.

Black Bean & Sweet Potato Soup

Yield: 6 Servings

INGREDIENTS

• 2 Tbsp olive oil
• 1 Md Onion, chopped
• 1 Lg Red Bell Pepper, diced
• 1 – 10 oz bag of Stahlbush Tri-Colored Carrots
• 2 Garlic cloves, finely chopped
• 2 tsp Salt
• 1 tsp Fresh Cracked Pepper
• 1 tsp Ground Cumin
• 1 Tbsp Smoked Paprika
• 1 – 10 oz bag of Stahlbush Sweet Potatoes
• 1 – 10 oz bag of Stahlbush Organic Black Beans
• 4 cups Vegetable Stock
• 1 can (13.5 fl. oz) Coconut Milk
• 2 Cups of Fresh Kale, stripped from stems and roughly chopped

INSTRUCTIONS

• Heat the olive oil in a large pot over medium heat. Add the diced onions and red bell pepper. Sauté for about 4–5 minutes, until the veggies start to soften and the onions turn translucent.
• Stir in the garlic and let it cook for about 1 minute until fragrant. Sprinkle in the salt, pepper, cumin and smoked paprika, stirring so the spices coat the vegetables.
• Pour in the coconut milk and vegetable stock. Toss in Stahlbushs’ tri-colored carrots, sweet potatoes and black beans, then Stir well to combine, then bring the soup to a gentle boil.
• Reduce the heat to low and let the soup simmer uncovered for 20 – 30 minutes, or until the sweet potatoes are tender and the flavors have melded beautifully.
• Stir in the chopped curly kale and let it cook for 2–3 minutes until wilted but still vibrant. Squeeze in the lemon juice (this is to cut the bitterness in the kale).
• Taste and adjust with salt and pepper as needed. Ladle into bowls and serve hot with crusty bread.

Black Bean & Sweet Potato Soup: The Perfect Fall & Winter Meal

Soup season is here, and this hearty recipe is one you’ll want on repeat. Perfect for busy weeknights, holiday gatherings, or cozy weekends at home, this soup is made with nutrient-rich ingredients you can feel good about.

Give this easy, hearty soup recipe a try, and taste the difference that real, sustainably grown vegetables make.