Slow Cooker Sweet Potato and Black Bean Soup


Happy New Year! Starting 2018 out with snow, bitterly cold weather, and extra snuggles. I never say no to extra snuggles.


We ventured up north for New Years Eve this year hoping to celebrate our son’s second birthday and enjoy some toddler play time and the children’s museum. We met our friends up there who are awesome and also have a toddler. I love watching toddlers entertaining each other, it is simply the cutest. The four hour car ride was a dream (big thanks to Elsa and the ipad) and we arrived excited to begin the fun. Then… 20 plus inches of snow was dropped on Traverse City in less than 24 hours resulting in white-out driving conditions and two SUVs stuck in the snow. Ha, the palm to forehead emoji comes to mind! We all ended up driving home on New Year’s Eve when there was a break in the snow and didn’t get to ring in the new year up north after-all. Don’t worry, we already have another trip planned up north this summer; the redemption trip, as we call it.

Now that we are settling into winter nicely and the craziness of the holidays are over I find myself craving really nutritious meals. Less sugar, more vegetables, protein, and flavor. This soup really fits the bill; it wasn’t on the menu until later in the week but after coming in from shoveling snow the other day I knew it was time. I am a devoted meal planner and grocery list maker but occasionally switch it up based on what sounds good at the time.

Loaded with nutrient dense sweet potatoes, vegetables, warming spices, and hearty black beans this soup is destined to be a hit. Perfect for a chilly winter’s evening. Bonus, it takes 5 minutes to put together and cooks all day in the slow cooker making dinner stress free and easy!


  • 1/2 medium onion, diced
  • 1 green bell pepper, seeded and diced small
  • 2 medium sweet potatoes, peeled and diced
  • 2 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1/2 tsp. ground dried garlic or 2 cloves, minced
  • 1 tbsp. chili powder
  • 15 oz. can diced tomatoes
  • 2 15 oz. cans black beans
  • 2 c. chicken broth (or vegetable broth to make it vegetarian)
  • salt/pepper, to taste
  • Garnishes: crushed tortilla chips, shredded cheddar cheese, diced avocado

Put onion, bell pepper, and sweet potato in the insert of a medium size slow cooker.


Add spices and toss to combine. Add diced tomatoes and black beans; do not drain the liquid from the cans. Add chicken broth until the vegetables and beans are just covered, about 2 cups but add a little more, if necessary.


I like hearty soups so I tend to add just enough liquid to almost submerge the ingredients. Add salt and pepper, to taste.  Stir all ingredients together and cook on HIGH for 6 hours or LOW for 8 hours.


Garnish with crushed tortilla chips, a sprinkling of shredded cheddar cheese, and lots of avocado!


This soup is delicious and will nourish and warm your body from the inside out. Enjoy!

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