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Sweet Potato, Black Bean & Corn Soup

  • Cooking time20 min
  • Prep time15 min
  • Portions 4
recipe image Sweet Potato, Black Bean & Corn Soup


  • 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
Energy (kcal)431 kcal
Energy (kJ)1802 kJ
Protein (g)12.2 g
Carbohydrate incl. fibre (g)71.0 g
Carbohydrate excl. fibre (g)57.3 g
Sugar (g)12.5 g
Fibre (g)13.7 g
Fat (g)13.1 g
Saturated fat (g)10.9 g
Unsaturated fat (g)1.3 g
Monounsaturated fat (g)0.8 g
Polyunsaturated fat (g)0.5 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)1334 mg
Salt (g)3.33 g
Vitamin A (IU)23359 IU
Vitamin C (mg)13.9 mg
Calcium (mg)110 mg
Iron (mg)5.46 mg
Potassium (mg)1181 mg


  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.