Sweet Potato, Corn, & Black Bean Soup

19 Jul

I know what you’re thinking: Why is she posting a soup recipe when the heat index is above 100 degrees?! Well because this is no ordinary soup. Yes, it will entail you hovering near the stove for a half hour or so, but once you taste the result, you’ll see that this soup is actually very light, refreshing, and perfect for a hot summer day!

Yesterday was certainly one of those hot summer days. It felt like a sauna outside! My air conditioned house was a welcome reprieve after a long walk around a park with my friend (what were we thinking?!). Despite my exhaustion, I soldiered on and figured I could easily throw together this soup for dinner.

As I sauteed the corn, black beans, red peppers, and diced green chilis for the soup, my husband squirmed with delight. “My favorite ingredients in the world!” he exclaimed. I suppose this should come as no surprise, as I’ve previously posted about his obsession with black beans. But it’s nice to get some cheerleading in the kitchen every  now and then 🙂

Indeed, this  Sweet Potato, Corn, and Black Bean soup by Leftovers 4 Lunch is worth all the fanfare, and has risen to the top of my list of favorite soups. It’s super healthy (no cream or anything goes into it…just lots of veggie goodness), and contains inexpensive ingredients (a definite plus when food prices are soaring!)…but tastes fantastic. I love the silky smooth butternut squash base with the crunch of the red peppers and corn. The lime and cilantro give it just the right amount of acidity, freshness, and Mexican flair.

Hope everyone is managing to stay cool!

Sweet Potato, Corn, & Black Bean Soup (slightly adapted from Leftovers 4 Lunch)


  • 2 lbs sweet potatoes, peeled and diced (for me, it was 2 medium potatoes)
  • 2 small yellow onions, diced
  • 2 tbsp extra virgin olive oil
  • 4 cups vegetable broth
  • 2 cups water
  • 3 cups frozen corn kernals
  • 15 oz can black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 4 oz can diced green chilis (or less, depending on your desired heat level)
  • Juice from 1 lime
  • 1/2 cup chopped fresh cilantro
  • Salt & pepper, to taste


  • Heat 1 tbsp olive oil in a large pot over medium heat. Add onions and saute until soft, about 8 minutes.
  • Add broth, water, and sweet potatoes. Bring to a boil, and reduce to simmer until potatoes are soft, about 10 minutes.
  • Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat. Add red peppers and sautee for about 3 minutes. Next, add corn and sautee until warm, about 1 minute. Finally, add black beans and diced chilis. Season liberally with salt and pepper, and sautee mixture approximately 3 minutes.
  • Using an immersion blender, blend the sweet potatoes and broth mixture until smooth. Stir in corn, black beans, bell pepper, and chili mixture. Add lime juice, cilantro, and more salt and pepper, to taste. Heat through, and and garnish with cilantro before serving.

Makes 6 servings.


13 Responses to “Sweet Potato, Corn, & Black Bean Soup”

  1. oddsandems July 19, 2011 at 12:55 pm #

    This looks so good! I bet it’s good cold, too. I printed off the recipe and I’m going to try it next week when my boyfriend comes to visit (he’ll appreciate the heat more than I will though).

    • yumtherapy July 19, 2011 at 1:14 pm #

      I hope you both love it! Now I wasn’t sure from your comment whether by “heat” you are referring to the outdoor temperature or the spice level of the soup, but in case you’re referring to the soup:

      I’m not really not a big fan of spicy food, so I usually only add in about 3/4 of the 4 oz can of diced green chilis and it’s just right for me. If you and your boyfriend like different amounts of heat in food, instead of sauteeing the chilis with the corn, black beans, and red peppers, you can just wait and add your desired amount of chilis to each bowl of soup at the end. That way you’re both happy 🙂 Enjoy!

  2. Karen July 19, 2011 at 2:06 pm #

    I love sweet potato and pumpkin soups. This one has peaked my interest with the addition of the southwest ingredients. I’ll wait until the weather has cooled and will give it a try. Thank you.

    • yumtherapy July 19, 2011 at 2:17 pm #

      Yeah I usually see sweet potato and pumpkin soups being more creamy, with spices like sage and cinnamon, so these flavors were a nice change. Hope you like it when it cools down!

  3. Leah July 19, 2011 at 8:00 pm #

    Yay! I’m glad you enjoyed it as much as I did!

    • yumtherapy July 19, 2011 at 8:06 pm #

      Absolutely! Thanks so much for sharing this lovely recipe!

  4. Chef Dennis July 22, 2011 at 6:23 pm #

    what a nice combination of flavors, the sweet potato was a very nice addition!

    • yumtherapy July 23, 2011 at 9:32 am #

      Yes I LOVE sweet potato in all its many preparations. Thanks for stopping by my blog! 🙂

  5. Warren July 24, 2011 at 10:13 pm #

    I absolutely love soups. Both eating them and making them. This is a winner. Thanks!

    • yumtherapy July 24, 2011 at 11:18 pm #

      Thank you for your kind words! 🙂

  6. juliette January 9, 2013 at 11:46 pm #

    I just made this soup tonight and it is wonderful. My husband called it fantastic. I love these foods and flavors together. I looked at several sweet potato and black bean soup recipes but this looked the best by far. I put the remainder in the fridge but it wasn’t long before I HAD to take it out and get another bowl. Thanks again! Great recipe. Will be making again soon!

    • yumtherapy January 10, 2013 at 8:36 am #

      I’m so glad you liked it! 🙂


  1. Corn and Sweet Potato Chowder with Chipotle « Yum! Therapy - September 30, 2011

    […] like soups, especially this Corn and Sweet Potato Chowder with Chipotle. It is reminiscent of the Sweet Potato, Corn, and Black Bean Soup recipe  I’ve previously shared, but this one is a chowder so it is creamier. And better yet, […]

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