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Black bean & sweet potato soup


  • Heat a little oil in a large heavy-bottomed pot and gently sauté the garlic and onions until tender, stirring now and again. 
  • Add the cinnamon stick,  ground coriander and cumin, and chilli paste. Stir well and briefly cook to toast the spices. 
  • Then add the sweet potatoes, stock, black beans and seasonings. Stir well and gently cook for 15-20 mins until the sweet potatoes are tender.  
  • Blend the soup just a little and serve in individual bowls with a sprinkling of sour cream and chopped coriander on top.


  • vegetable oil
  • 3 large garlic cloves, crushed
  • 2 onions, chopped
  • 1 cinnamon stick
  • 1 heaped tspn ground coriander
  • 1 heaped tspn ground cumin
  • 1 tbsp chilli paste
  • 2 medium-large sweet potatoes, diced
  • 6 cups vegetable or chicken stock
  • 3 cans American black beans, rinsed & drained
  • sea salt & freshly ground pepper
  • sour cream
  • 2-3 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm