Black Bean, Sweet Potato, and Red Quinoa Soup

by Angela (Oh She Glows) on November 30, 2012

black bean and sweet potato soup-8161

Can winter fare be both vibrant and comforting? I think this colourful soup is proof that it can. Sometimes it feels difficult to pack in as many bright coloured vegetables and fruit into one’s diet this time of the year, but it’s certainly possible. Just think of all the bright colours in season right now – winter squash galore, sweet potatoes, kale, pomegranates, citrus, radish, apples, cranberries, pears, persimmons, etc. If you feel yourself in a cold weather food rut, try busting out some of these into your shopping cart each week. The pop of colour will instantly boost your mood no matter what the weather is like outside. And if it doesn’t, well at least they are pretty to photograph!

Last week, I picked up a couple sweet potatoes because it had been a while since I had any. I usually prefer squash over sweet potatoes, but it’s nice to change it up once and a while. This hearty soup is filled with sweet potato chunks, fluffy protein-packed quinoa, black beans, and is seasoned with cumin, coriander, and chili powder. While it’s a good soup on its own, it really shines with toppings like avocado, cherry tomatoes or salsa, cilantro, crushed corn chips, and green onion, giving it a Tex-Mex flare. Cashew cream would also be nice on top too, as I used in my Raw Taco Salad recipe. If sweet potatoes aren’t your thing, feel free to use butternut squash in its place.

This was hands down, the most fun bowl to eat so far this season!

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Black Bean, Sweet Potato, and Red Quinoa Soup

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Inspired by: Sprouted Kitchen & Coconut & Quinoa

Yield: 4-6 servings


  • 1 cup uncooked red quinoa, rinsed and drained
  • 1/2 tbsp coconut oil (or other oil)
  • 3 garlic cloves, minced
  • 2 cup diced sweet onion (about 1/2 large)
  • 1 jalapeno, seeded if preferred and diced
  • 1 large sweet potato (350 g), peeled and chopped to 1/2-1 inch dice (2.5-3 cups)*
  • 1.5 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp ground coriander
  • 6 cups vegetable broth
  • 1.5 cups cooked black beans (one (15-oz) can rinsed and drained)
  • fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit more)
  • 1/4 tsp cayenne pepper (or red pepper flakes)
  • 2 handfuls Spinach or kale leaves, optional
  • toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion


1. In a medium-sized pot, add quinoa along with 1.5 cups water. Bring to a boil, reduce heat to medium, and cover with tight fitting lid. Simmer covered for about 17 minutes or until the water is absorbed and quinoa is fluffy. Remove from heat, fluff with fork, and keep it covered until ready to use.

2. Meanwhile, heat oil in a large wok or pot. Add garlic and onion and sauté for a few minutes over medium heat. Season with salt and pepper. Now add in the jalapeno and sweet potato and sauté for 5-7 minutes more.

3. Stir in the cumin, chili powder, coriander, and broth. Bring to a boil and then reduce heat to medium and simmer for about 18-20 minutes uncovered, or until the potatoes are tender.

4. Just before serving, stir in the cooked quinoa, drained and rinsed black beans, cayenne, and optional spinach. Season with salt and pepper to taste, adding more spice if desired.

5. Garnish soup with cherry tomatoes, cilantro, green onion, corn chips, avocado, and/or cashew cream.

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6. Feast on tasty, vibrant comfort food!


I did some major updating on my FAQ page, adding some common questions and I also wrote an update on my knee injury in the running section.

Well, we’re off to our first Christmas party of the season tomorrow and Sunday is going to be dedicated to picking out our tree and decorating. It should be a festive one….just what I love this time of year. Have a great weekend!

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{ 40 comments… read them below or add one }

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Lindsay December 3, 2013 at 1:30 pm

SO PERFECTLY GOOD!!!! I just made this for lunch and am hooked.


Brandy January 1, 2014 at 5:15 pm

Do you make your own veggie broth? If so would you share the recipe. Thanks, love your site


Jay January 2, 2014 at 3:47 pm

Do you use actual sweet potatoes or yams for this? The color in the picture would suggest yams…I know people use the names interchangeably, but the flavors are so different between the two I wanted to be sure…


Nina January 2, 2014 at 9:48 pm

I just discovered your blog for the first time earlier this week. This soup jumped out at me, and I made it earlier tonight. Perfect food for a blizzard night! Can’t wait to try more of your recipes :)


Amirah January 8, 2014 at 9:11 pm

I tried this tonight along side black bean tostadas…so delicious! Thanks for another great recipe.


Vanessa January 13, 2014 at 9:38 pm

This soup is divine and pretty easy to make. Loved the layering of flavors. The cilantro garnish and lime juice were superb additions. Thanks Angela :)


Kathy January 18, 2014 at 11:48 am

I’ve been wanting to make this for ages and finally made it today. YUM! And so beautiful!


Crystal wagner January 27, 2014 at 9:01 pm

Thank you. Tried this tonight and added celery,corn, carrots a red, green and yellow pepper. Loved it.


Aryane March 3, 2014 at 7:46 pm

This is the best soup ever! I had left over sweet potato and a ripe avocado so I gave it a try tonight.. It’s going in my personal recipe book!
I didn’t have tostitos so I just toasted a fajitas and it was really good. Thanks for the great recipe!! :)


Krystel March 6, 2014 at 10:47 pm

ALLL of your recipes LOOK GOOD ! its late right now and i’m starving from looking at your gorgeous pictures of your creations !


Kathleen Campbell March 31, 2014 at 12:26 pm

This was amazing! First time using red quinoa- the nutritional info was off the charts! Thanks for introducing me to it!


Jillian April 23, 2014 at 2:54 pm

Soup is probably one of my favourite meals to eat and I just have to say that this soup, is by far the best I’ve ever had!! There are so many wonderful flavours that go so well together and it keeps me satisfied until my next meal:) Thank you so much for posting it. I’ve since shared it with many others who love it too:)


Helen June 5, 2014 at 5:22 pm

I made this last night and it was amazing. I will be making this on a regular basis. Thank you so much.


Anastasiia July 1, 2014 at 2:43 pm

I have a question about a vegetable broth. I tried to find recipes on your website how to make it. I don’t like buying it in a package, could you experiment and tell us how to make it ourselves:) haha THANK YOU!!!


Mb October 7, 2014 at 10:06 pm

This turned out great& I didn’t have any greens to add! An interesting mix of flavors and textures. I added cilantro, chopped tomato and green onions when served, they really add a nice punch. Will make this recipe again.


Metta November 17, 2014 at 2:12 pm

Greetings! I’m making this today, along with another soup for the week. The kitchen smells great & I’m eagerly looking forward to this savory meal!~


Alex January 5, 2015 at 5:37 pm

Any idea how this freezes with the quinoa? I’m always worried it’ll absorb too much liquid!


J. Kathryn January 19, 2015 at 1:21 am

This is the BEST soup I have ever had. Not even kidding. I am a huge fan of soup and make soup ALL. THE. TIME. But this…I could eat this every day and not tire of it.


Michael January 22, 2015 at 12:26 pm

Wow! Look at the babes on this blog… Let me know if any of you would like a chef at home ;)


Acacia January 28, 2015 at 6:57 am

Could you blend it and freeze it, so its easier to store and reheat and stuff?

Looks gorgeous and delicious btw :)


angela February 6, 2015 at 10:38 am

My family and I love this recipe, it has become a staple and a favorite! Thank you for your wonderful recipes!


Neha February 6, 2015 at 5:53 pm

I’ve made this soup a few times and I love, love, love it! I usually eat it within a few days, but I have a bit left. I’m thinking I can keep reheating and using for a week. Any advice on if that’s really okay?


Sarah November 6, 2015 at 7:45 pm

I wish people would only post if they make it!


Janell March 8, 2016 at 4:30 pm

Loved this recipe. Found it through a friend. Even my husband liked it. Thank you!!


Angela Liddon March 10, 2016 at 9:04 am

So glad to hear you and your husband enjoyed the soup, Janell!


Heather Quier April 12, 2016 at 10:04 am

I made this last night, and it was delicious! It was very easy to make too. Thank you for this healthy and delicious recipe. It was so good I had another bowl for breakfast!


victoria May 4, 2016 at 5:49 pm

Hi Angela,
I plan on freezing this soup. The recipe says to wait until just before serving to add the quinoa, beans and cayenne. do you think I can throw that in the soup before freezing it? Or should I wait until it thaws and I’m ready to serve?


Angela Liddon May 13, 2016 at 9:00 am

Hi Victoria, Feel free to cook the soup in full, and then freeze. You’ll have a nice, ready-made meal that thaws and reheats beautifully!


Hema June 3, 2016 at 1:31 pm

Hi Angela,

Thanks for sharing this recipe, Really I cannot wait sure am going to try this today!

Keep sharing :-)



Angela Liddon June 8, 2016 at 10:22 am

Hi Hema, I hope you enjoyed the soup! It’s an old fave around here. :)


Annie Whittkar August 14, 2016 at 11:14 pm

I love this soup.I am going try it.I feel this is a best way for meal replacement and help me to lose weight.One thing i love about this is its full of different vegetables and it add different flavors.


jacqueline September 27, 2016 at 3:25 pm

Hi there. I am in love with this recipe and have been making it for a while now. I am starting a new blog to basically write about life as a mom trying to be healthy and balanced … you know the ongoing quest but the url is at It will be one of my first posts. I keep telling friends how I am going to use this soup as kind of a base for my healthier eating goals. I wanted to refer to it or even put it in my blog but I wanted to ask permission. May I either copy this (and one of your pics) and post a link to credit you or do you have specifications for me to share this on my blog. Please let me know what you prefer. Thanks so much!


Angela Liddon October 7, 2016 at 7:20 pm

Hi Jacqueline, Thanks for the recipe love, and congrats on the new blog! I’m so flattered that you’d like to feature one of my recipes. If you haven’t changed the recipe, I prefer that you simply link to the original post. You are welcome to use a photo with credit to Angela Liddon, along with the link. If you have changed the recipe significantly, however, feel free to post it along with your changes and a link back to the original recipe. I hope this helps and please let me know if you have any other questions! Happy blogging :)


jacqueline September 27, 2016 at 3:26 pm

PS… I was making this soup just now which made me think about it and send you this request :)


Beth March 20, 2017 at 5:39 am

To save time and extra pans, could the quinoa be cooked in with the main broth ingredients, amending the amount of water as necessary?


Angela (Oh She Glows) March 24, 2017 at 1:43 pm

Hey Beth, I’ve made some soup recipes in the past where I tried this (adding uncooked quinoa right into the broth) and I had some troubles with it (the quinoa never got fluffy for some reason). So for this reason, I’m not too sure about this soup recipe! Sorry about that. If you try anything out, please let us know :)


Adair Garrett April 5, 2017 at 9:20 pm

I just made this (5 years late) and it was absolutely delicious, the whole family loved it. Thank you so much for the delicious recipe!


Angela Liddon April 6, 2017 at 11:38 am

I’m glad it was a hit, Adiar! :)


Sarah-Eve Vallee April 17, 2017 at 6:58 pm

I would say that this is my all time favourite! It’s the best soup there is and most likely the best of your recipes!


Alison August 10, 2017 at 8:08 pm

Just made this for dinner tonight and it’s delicious! I like that it’s versatile and that I could use what I had on hand. Thanks!


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