Sweet Potato Black Bean Tortilla Soup
Zoup! provided me with product and compensation for this post. All opinions expressed here are mine alone.
There’s nothing like a big, cozy bowl of soup on a cold day, and this vegetarian Sweet Potato Black Bean Tortilla Soup is sure to satisfy! It’s hearty, flavorful and on the table in 30 minutes!
The past several years there’s been a major shift in the way that we eat in my house. We’ve seen and read too many things about how animals are fed and raised the cheapest way possible to make things more affordable for people, but in turn it leads to environmental problems and health issues.
We prefer to buy quality meat and eat less of it, and honestly, we eat more vegetarian meals than we ever have before. In reading the latest issue of Cooking Light magazine, I discovered that there is a new description for people like me — reducetarians. I had no idea there was such a thing, but my family definitely falls into this category.
The truth is, I thoroughly enjoy eating plant-based meals because they make me feel good inside and out.
This Sweet Potato Black Bean Tortilla Soup is something I could eat every single day and never tire of it. It’s so hearty and flavorful and it certainly doesn’t hurt that it’s Mexican food. 🙂
This soup is a spin off of my favorite Sweet Potato Black Bean Enchiladas, which have gotten rave reviews from my family and readers. Since I love tortilla soup so much, I knew I couldn’t go wrong this vegan version!
The foundation of any soup is a delicious broth, and I used Zoup! Good, Really Good™ Veggie Broth in this recipe. I’d never heard of this brand before they contacted me, and I’m so glad that they did.
This is the best tasting veggie broth that I’ve tried — and I’ve tried a lot. The flavor is incredible all on its own and it completely enhanced this vegetarian tortilla soup!
Zoup! Good, Really Good™ Broth is cooked in kettles in small batches which results in its premium homemade flavor. It’s low in calories, paleo-friendly, zero carbs and completely free of hormones, gluten, GMO’s, fat, trans fat and saturated fat.
Zoup! Good, Really Good™ Broth got its start in the soup business as a fast-casual franchise chain of restaurants and is now bringing that restaurant-quality broth to supermarkets.
You can purchase this top quality broth at retailers nationwide such as Albertson’s, The Fresh Market, Giant, Giant Eagle, Kroger, Rouse’s, Gelsons, Central Market, Fresh Thyme, and Safeway.
Truth be told, I’m all about soup year round, but when it gets cold out that’s almost all I want to eat. I also love sweet potatoes so this Sweet Potato Black Bean Soup is like a bowl of heaven for me.
It’s so hearty as I mentioned, but it’s also incredibly good for you. One serving is a satisfying 217 calories. It’s also gluten-free and vegan!
This meal is extremely easy to prepare, and you can even prep your veggies ahead to make things go even faster come mealtime.
Oh and it’s freezer friendly too. It just keeps getting better doesn’t it?!
The sweetness of the sweet potatoes and red bell pepper combined with the savory spices, hearty black beans and freshness of cilantro and lime are an amazing combination.
Top it all off with crispy homemade tortilla strips (or your favorite store bought!) and you’ve got the perfect bowl of fall comfort food.
Whether you’re vegan, vegetarian, reducetarian, or just plain love soup, this Sweet Potato Black Bean Soup is the recipe for you!
More plant-based soup recipes you’ll love:
Lentil soup by Minimalist Baker
Sweet Potato Black Bean Tortilla Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 red onion chopped
- 3 cloves garlic minced
- 2 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1.5 lbs. sweet potato about 2 medium, peeled, and cut into 1" cubes
- 1 red bell pepper seeded and chopped
- 1 jalapeno seeded and chopped
- 1 cup corn fresh or frozen
- 5 cups vegetable broth
- 15 ounces black beans rinsed and drained
- 14 ounces fire roasted diced tomatoes
- 1 lime plus more for serving (optional)
- 1/4 cup cilantro
- salt and pepper to taste
Optional oven baked tortilla strips:
- 2 tablespoons olive oil
- 2 corn tortillas sliced into strips
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion and garlic and saute until softened, about 5 minutes. Stir in the spices and cook for 1 minute longer, stirring constantly.
- Add the sweet potato, red bell pepper, jalapeno, and corn and saute for 2-3 minutes. Add the veggie broth, black beans, diced tomatoes, and salt and pepper to taste and bring to a boil. Once boiling, reduce heat to medium low and simmer for 20-30 minutes until the potatoes are tender.
- Remove from heat and add the lime juice, cilantro, and adjust the seasoning if necessary. Serve warm with tortilla chips and lime wedges. Enjoy!
Prepare the tortilla strips while the soup cooks:
- Preheat the oven to 400 degrees. Toss the tortilla strips with the olive oil and salt, to taste. Bake in an even layer for 5 minutes or until golden and crispy.
Notes
- Store in an air tight container in the refrigerator for up to 5 days, or freeze for up to 6 months.
- Customize this soup with your favorite veggies!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
40 Comments on “Sweet Potato Black Bean Tortilla Soup”
I’ve never heard of reducetarians before, but that definitely makes sense! I love eating plant-based when I can too…make me feel good and is so delicious! I also love soups like this, especially come fall. The sweet potatoes and black beans sound like the perfect addition to this cozy soup!
I’d never heard of that term before last week either but it totally does make sense. Thanks Gayle and Happy Monday!
I’ve noticed that people are eating a lot less meat now than when I was growing up, but I didn’t know there’s a name for it. Very cool! And oh, how I love tortilla soup. Your version looks phenomenal!
I thought that term was very interesting! Thanks Kelsie and hope you have a great week!
‘d try different types of soups such as Oh She Glows’ 7 Vegetable and “Cheese” Soup and The Vegan 8’s Classic Vegan Noodle Soup.
I would make a creole stew.
I guess I am a reducetarian too?! I do eat fish a lot, but it’s always sustainable. But other than that I pretty much eat vegetarian.. with the occasional chicken dish thrown in. Annnnyways, this soup looks perfect, Marcie!! Loving the ingredients and how hearty, yet light it is!! Just perfect for winter and fall!! Pinned! Cheers!
Sustainable fish is my favorite…I could not live without it. Thanks Cheyanne and have a wonderful week!
I’d love to make this soup! I love the sweetness and texture that the sweet potatoes add!
I’d make a chicken-free noodle soup!
I would make this soup, for sure! It looks delicious!
such a comforting soup, love it!
Thanks Manali!
This looks delicious and am going to make it tonight for my family!
Thank you Delina and I hope you enjoy it!
That is a great looking soup and I love the addition of the sweet potato to it.
Thanks Balvinder!
Marcie, it seems I would be classified as a fellow reducetarian as well! I could never completely give up meat, and my husband definitely couldn’t, but I completely agree that I feel much better when I’m on more of a plant-based diet. Veggies and legumes are just so good for you! We’ve really been cutting back on meat, too. This soup is full of things I love and we’ll be trying it very soon. Pinned!
It makes me feel better too and it’s nice to know that there are so many people that fall into that category! Thanks Katherine!
Mmm, I want to make this tortilla soup ASAP! Sounds delicious, and I like making a ton of soup from now until like June 😉 I always tell clients and loved ones that reducing meat intake can make a big difference in both their health and the environmental impact of their diet. I think that a lot of people are doing the same as you and your family – and it’s probably why Meatless Monday has become a popular thing. Good for you!
Thank you Nicole! 🙂
We use broth almost exclusively for gravy, but we also use it in stews and soups. I think we would use it for those things.
We’ve made the exact same transition over the last five or so years …. mostly plant based with occasional meat and seafood (with a focus on where it came from, quality, etc.). And I love it! Even the husband is now onboard (he fought it at first lol). ANYWAY. This soup sounds just perfect!
I’m so glad my husband is on board with me too! My kids not so much but hopefully we’re a good example for them. 🙂 Thanks Ashley and hope you’re having a great week!
I think it’s so inspiring that you have figured out a balance with plant-based eating that works for your family. If everyone was a reducetarian then I think the world would be a much better (and healthier) place!
This soup looks like the perfect cure for these chilly evenings we’ve been having. So hearty and satisfying. I bet that vegetable broth kicks up the flavors a few notches too. I’ll have to keep an eye out for it!
Thanks so much Sarah! My oldest son is going to require more work, but hopefully one day. 🙂 . Hope you’re having a great week!
Your soup sounds like the perfect fall meal and I like how colorful it is. I know that this will be a fall favorite when we return home from Europe.
Thanks so much Karen and safe travels!
I would make corn chowder, I been craving it.
I would love to try these broths in some different soup recipes!
This is one of the best soup recipes I’ve ever tried! Excellent autumn recipe. Can I use red onion when preparing it?
I’m so glad to hear that you enjoyed the soup Agness! Red onion would certainly be a great addition — I love using it in soups and chili as well. ?
just thought id say wow…
thank you. 🙂
This was delicious! I was out of black beans so I used a can of white cannelini beans and a can of garbanzo beans. Also added 1-2 tbsp of cornstarch and a can of tomato sauce to thicken it a little bit to more of a chili consistency. My hubby and son didn’t even care that there was no meat in it!
Your substitutions sound great, and making thicker like chili was brilliant! My family doesn’t miss the meat in this meal either — it’s so hearty. 🙂 Thank you for your feedback!
This is a winner!
Yay! I’m so glad you liked it. 🙂
This is my go to tortilla soup, my whole family and I love it!! It’s so delicious and even better left over too!
I’m so glad that you enjoy the soup Jillian, and I appreciate the feedback!