Black Bean & Sweet Potato Soup

One of my favorite things about this Black Bean & Sweet Potato Soup is how incredibly easy it is to make... thanks to Stahlbush Island Farms’ frozen vegetables. Every ingredient is perfectly prepped, chopped, and flash-frozen at the peak of freshness, so you get all the flavor and nutrition without all the extra work. And let me tell you... the flavor is impeccable!

Stahlbush is a family-owned farm in Oregon’s lush Willamette Valley, where Bill and Karla Chambers have been growing wholesome food since 1985. They were the first farm in North America to build a biogas plant that turns agricultural by-product into electricity, and the first farm ever certified sustainable by the Food Alliance. Their commitment to soil health, water conservation, wildlife habitat, and community impact means every bag of vegetables you use supports a healthier planet.

So when I say this soup is quick, flavorful, and good for the earth… I mean it. Stahlbush makes it possible to create a cozy, from-scratch soup without spending hours in the kitchen, and I love partnering with them to bring recipes like this to life.

Black Bean & Sweet Potato Soup

Serves: 6

Prep Time: 5 minutes

Cook Time: 40 minutes

Ingredients

• 2 Tbsp olive oil

• 1 Md Onion, chopped

• 1 Lg Red Bell Pepper, diced

• 1 bag Stahlbush frozen tri-colored sliced carrots

• 2 Garlic cloves, finely chopped

• 2 tsp Salt

• 1 tsp Fresh Cracked Pepper

• 1 tsp Ground Cumin

• 1 Tbsp Smoked Paprika

• 1 pack Stahlbush frozen sweet potatoes

• 1 pack Stahlbush frozen black beans

• 4 cups Vegetable Stock

• 1 can (13.5 fl. oz) Coconut Milk

• 2 Cups of Fresh Kale, stripped from stems and roughly chopped

• Juice of Half a Lemon

Instructions

1. Get things sizzling

   Heat the olive oil in a large pot over medium heat. Add the diced onions and red bell pepper. Sauté for about 4–5 minutes, until the veggies start to soften and the onions turn translucent.

2. Build the flavor base

   Stir in the garlic and let it cook for about 1 minute until fragrant. Sprinkle in the salt, pepper, cumin and smoked paprika, stirring so the spices coat the vegetables.

3. Add the hearty goodness

   Pour in the coconut milk and vegetable stock. Toss in Stahlbushs' tri-colored carrots, sweet potatoes and black beans, then Stir well to combine, then bring the soup to a gentle boil.

4. Simmer to perfection

   Reduce the heat to low and let the soup simmer uncovered for 20 - 30 minutes, or until the sweet potatoes are tender and the flavors have melded beautifully.

5. Add the greens

   Stir in the chopped curly kale and let it cook for 2–3 minutes until wilted but still vibrant. Squeeze in the lemon juice (this is to cut the bitterness in the kale).

6. Season & serve

   Taste and adjust with salt and pepper as needed. Ladle into bowls and serve hot with crusty bread.

   
   

Whether you’re serving it up on a cozy Sunday night or making a big batch for easy weekday lunches, this soup delivers on taste, texture, and convenience. Pair it with a slice of crusty bread or a handful of tortilla chips, and you’ve got comfort in a bowl.

If you want to learn more about Stahlbush’s incredible farming practices, their commitment to sustainability, and where you can find their products, visit their website: www.stahlbush.com.