Sweet Potato and White Bean Soup

 

Hearty, Healthy, and Comforting: Sweet Potato and White Bean Soup

When the weather turns cool or you're craving something nourishing and cozy, few dishes deliver like a hearty bowl of Sweet Potato and White Bean Soup. Packed with wholesome ingredients, this simple one-pot wonder is both satisfying and nutritious — perfect for weeknight dinners, meal prep, or curling up on the couch with your favorite blanket.

Combining the natural sweetness of sweet potatoes with the creamy texture of white beans and aromatic herbs, this soup offers a perfect balance of flavor and comfort. Plus, it’s vegetarian, gluten-free, and easily made vegan — making it a go-to recipe for almost any diet.

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Why You’ll Love This Soup

• 🥣 One-pot meal — easy cleanup!

• 🍠 Wholesome ingredients full of fiber, protein, and vitamins

• 🌱 Vegan/vegetarian-friendly

• ❄️ Freezer-friendly — great for batch cooking

• 🕒 Ready in about 30 minutes

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Ingredients

• 1 tablespoon olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 medium sweet potatoes, peeled and diced

• 2 cans (15 oz each) white beans (like cannellini or great northern), drained and rinsed

• 4 cups vegetable broth

• 1 teaspoon thyme (dried or fresh)

• 1/2 teaspoon smoked paprika (optional, for depth)

• Salt and pepper, to taste

• 1–2 handfuls of fresh spinach or kale (optional, for added greens)

• Juice of 1/2 lemon (optional, for brightness)

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Instructions

1. Sauté aromatics
   In a large soup pot, heat olive oil over medium heat. Add diced onion and cook for 3–4 minutes, until softened. Stir in the garlic and cook for another 30 seconds.

2. Add veggies & broth
   Add diced sweet potatoes, white beans, vegetable broth, thyme, and paprika. Bring to a boil, then reduce heat to a simmer.

3. Simmer until tender
   Cover and cook for about 15–20 minutes, or until sweet potatoes are fork-tender.

4. Blend (optional)
   For a creamier texture, use an immersion blender to puree part of the soup, or transfer a portion to a blender and blend until smooth. You can also leave it chunky — it’s delicious both ways.

5. Stir in greens
   If using spinach or kale, stir it in and let it wilt for 2–3 minutes.

6. Season and finish
   Taste and season with salt, pepper, and a splash of lemon juice if desired. Serve hot.

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Serving Suggestions

• Serve with crusty bread, cornbread, or a grilled cheese sandwich.

• Top with fresh herbs, a swirl of coconut milk, or red pepper flakes for a spicy kick.

• Add a sprinkle of Parmesan (if not keeping it vegan) for an extra layer of flavor.

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Storage & Freezing

• Store in the refrigerator for up to 4–5 days in an airtight container.

• Freeze for up to 3 months — thaw overnight in the fridge and reheat on the stove or microwave.

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Variations & Add-Ins

• Add carrots or celery for extra vegetables.

• Use chickpeas instead of white beans for a twist.

• Stir in coconut milk for a creamier, tropical flavor.

• Add cooked quinoa or brown rice to make it even heartier.

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Final Thoughts

This Sweet Potato and White Bean Soup is more than just a healthy meal — it's comfort in a bowl. With its creamy texture, savory-sweet flavor, and nourishing ingredients, it's a dish you’ll come back to all season long. Whether you're meal prepping for the week or just looking for a cozy recipe to wind down with, this soup is guaranteed to hit the spot.

Ready in minutes, made with pantry staples, and endlessly customizable — what’s not to love?