I’m on a bit of a soup and stew tangent at the moment, and this Black Bean, Corn and Sweet Potato Soup is another that I have on repeat to fill the lunchtime void. You could argue it’s because winter has well and truly arrived here, bringing cold, rainy days that welcome a warm bowl of something comforting. The truth, though, I don’t want to have to think about cooking during the work week. By the time I’m thinking about eating something, I’m often too busy (or too lazy) to cook anything outside of heating up a bowl in the microwave, but I still want something homemade, reasonably healthy and, most importantly, something that actually tastes good. This soup ticks all those boxes.

As an added bonus, it comes together with mostly minimal effort, doesn’t require hours of simmering like many stews and makes enough for several meals. It’s exactly the sort of thing I want waiting in the fridge when lunch rolls around and I need something I can heat in minutes. It also beats the relentless disappointment I seem to find with most supermarket soups and grab-and-go lunches. And it’s not a sandwich. You’ll hear me say this often—yuk, just yuk. Unless, of course, it’s toasted and oozing with melted cheese. Then we’re talking.

If sweet potato sends you running from the kitchen the way sandwiches send me, simply leave it out or swap it for regular potato. This soup sits somewhere between a hearty soup and a vegetarian chilli, which means it’s perfect for piling on toppings. Add avocado, sour cream, grated cheese, fresh chilli, crushed corn chips or serve it with warm cornbread, crusty bread or fresh tortillas. It’s the sort of meal that can feel a little different every time you make it, despite starting from the same pot.

Worth Making?

Yes – if you want a ready made lunch that doesn’t come in a packet
Yes – if you like recipes that make one pot feel like several different meals with a few different toppings
Yes – if the weather where you are is making you crave something warm and comforting but not heavy
Skip it – if you don’t like potatoes sweet or otherwise
Skip it – if you’re looking for a rich, meaty chilli rather than a hearty soup
Skip it – if you’re after a smooth and creamy soup

Ingredients

1 Tb olive oil
1 large red onion
2 diced carrots
1 diced red capsicum
1 diced fresh red chilli
2 cloves chopped fresh garlic
2 medium sweet potatoes (about 500g) in cubes
2 tsp ground cumin
2 tsp smoked paprika
2 Tb tomato paste
1 400g tin diced tomatoes
750 ml vegetable stock
1 400g tin black beans
1 400g tin corn kernels drained
1 juice lime
salt and pepper

Instructions

Heat olive oil in a large pot and cook the onion, carrot and capsicum until softened.
Add chilli and garlic and cook for 1 minute
Add sweet potato, cumin and smoked paprika and stir to coat.
Stir through tomato paste and cook for another minute.
Add tomatoes and stock and bring to a simmer
Cook for 25-30 minutes until the sweet potato is very tender.
Add black beans and corn and simmer for another 10 minutes.
Lightly mash some of the sweet potato against the side of the pot to thicken the soup naturally.
Stir through lime juice and season generously with salt and pepper.

Make it your own way

Blend a portion of the soup and stir it back through for a thicker, creamier texture
Add a second chilli if you like more heat – or some chipotle chilli for a smoky flavour
Stir through spinach or chopped kale at the end for extra greens
Top with avocado and a dollop of Greek yoghurt or sour cream
Add a handful of coriander and a sprinkle of cheddar
Swap the black beans for kidney beans or a mix of both
Serve over rice or with warm cornbread or corn chips for a more substantial meal
Add cooked shredded chicken if vegetarian is not what you’re after

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