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recipe image Sweet Potato, Black Bean & Corn Soup

Sweet Potato, Black Bean & Corn Soup

Sweet Potato, Black Bean & Corn Soup

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  • Prep time15 min
  • Cooking time20 min
  • PortionsPortions 4
  • DifficultyEasy


  • 2 tablespoons Country Crock® Original Spread
  • 1 onion, chopped
  • 1/2 teaspoon salt
  • 2 cloves garlic, chopped
  • 1 teaspoon ground cumin
  • 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
  • 4 cups vegetable stock
  • 1 can (15 oz.) black beans, rinsed and drained
  • 2 cups frozen corn, thawed
  • 1 cup coconut milk,half and half or light cream
  • 2 tablespoons chopped fresh cilantro

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Melt Country Crock Spread in a large sauce pot over medium-high heat and cook onion and salt about 3 minutes or until softened. Add garlic and cumin and cook 1 minute.
  2. Stir in sweet potatoes and vegetable stock. Bring to boil, then reduce heat to low and simmer covered 10 to 15 minutes or until potatoes are tender.
  3. Stir in beans, corn and coconut milk and cook 2 minutes or until heated through. Stir in cilantro. Serve with lime wedges.

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