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Crockpot Sweet Potato & Black Bean Soup

This sweet potato black bean soup is not only ridiculously good, it's also ridiculously affordable! This vegetarian meal is super creamy and always has us wanting a second helping!

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 6
Author Janssen Bradshaw


  • cups dried black beans rinsed (or 3 cans black beans, drained and rinsed)
  • 1 large or 2 medium sweet potatoes diced
  • ½ large onion diced small
  • 1 t minced garlic
  • 4 cups vegetable stock or chicken stock, if you don't care about it being truly vegetarian
  • 3/4 t ground coriander
  • 1 t ground cumin
  • ½ t black pepper
  • 1 t salt omit if you've used canned beans
  • 2 T lime juice


  1. Pour the beans, diced sweet potato, diced onion and garlic into a crockpot. Pour the vegetable stock over the top and sprinkle on the spices (do not add lime juice). Stir to combine, put the lid on and let cook on low for 8 hours (or on high for 5 hours).
  2. When the beans and potatoes are very soft, stir in lime juice and blend with an immersion blender until mostly smooth (I like to leave some small chunks) (alternatively, use a traditional blender and pulse to get it mostly smooth). If it's too thick, add some more broth to thin it out.
  3. Salt to taste (mine needed about a tablespoon more salt because my vegetable stock is not very salty at all) and serve.

Recipe Notes

(adapated from Kalyn's Kitchen)