Best 3 Sweet Potato White Bean Soup Recipes

Welcome to the world of culinary delights! Are you tired of the same old soups that lack flavor and excitement? If so, then it's time to embark on a taste-bud tantalizing journey with our guide to crafting the perfect sweet potato and white bean soup. Get ready to indulge in a symphony of flavors that will warm your soul and leave you craving more.

Let's cook with our recipes!

KALE, WHITE BEAN, AND SWEET POTATO SOUP

Kale, White Bean, and Sweet Potato Soup image

For a vegetarian version of this soup, substitute Homemade Vegetable Stock for the chicken stock.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 12

Ingredients

1/2 cup dried cannellini beans
2 sprigs fresh rosemary
1 small onion, cut into quarters
1 head garlic
Salt
1/2 cup tubetti (small tube-shaped pasta)
1 tablespoons olive oil
2 small leeks, rinsed, white and light-green parts cut in half lengthwise and thinly sliced
1 sweet potato, peeled and cut into 1/2-inch cubes
1 bunch kale (3/4 pound)
6 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1/2 teaspoon freshly ground black pepper

Steps:

Place beans in a large bowl, and cover with water. Let soak overnight, and drain.
Cut a 7-inch square of cheesecloth. Place 1 rosemary sprig at one end, and roll, enclosing sprig; secure with kitchen twine. Place beans, wrapped rosemary, onion, and 6 cups water in a large saucepan. Bring to a boil over medium-high heat. Reduce heat to a simmer, and cook until beans are just tender, about 25 minutes. Drain beans in a colander. Discard onion and rosemary; set beans aside.
Heat oven to 425 degrees. Wrap garlic in aluminum foil. Cook until soft, about 40 minutes. Remove garlic from oven, and allow to cool. Slice garlic in half crosswise, and squeeze, removing cloves; set cloves aside.
Bring a large stockpot of salted water to a boil over high heat. Add tubetti, and cook until al dente, about 8 minutes. Transfer to a colander, drain, and set aside.
Place a 6-quart low-sided saucepan over medium heat. Add olive oil; heat until oil is hot but not smoking. Add leeks, remaining sprig rosemary, and roasted garlic cloves. Cook until leeks become translucent. Add sweet potato; cook, stirring until the potato pieces just begin to soften, about 8 minutes.
Add kale; cook until kale begins to wilt, about 4 minutes. Add stock; cook until potato pieces are tender, about 10 minutes. Add reserved beans, pasta, 1/2 teaspoon salt, and pepper. Cook until heated through, about 5 minutes. Divide among six plates; serve.

Nutrition Facts : Calories 472 g, Fat 4 g, Fiber 5 g, Protein 17 g, Sodium 726 g

KALE, SWEET POTATO AND WHITE BEAN SOUP

Kale, Sweet Potato and White Bean Soup image

Make and share this Kale, Sweet Potato and White Bean Soup recipe from Food.com.

Provided by Lelandra

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 yellow onion, small, diced
2 tablespoons fresh ginger, grated
1 tablespoon extra virgin olive oil
3 stalks celery, diced
1 large sweet potato, peeled and diced
3 cups great northern beans, cooked and rinsed
3 tablespoons mirin
1 bunch kale, chopped
2 cups vegetable stock (or more)
1 pinch ground nutmeg
salt and pepper
gomashio

Steps:

In soup pot over medium heat, saute onion and ginger in olive oil until soft (3 min). Add celery, sweet potato, beans and mirin, and stir. Add kale and enough vegetable stock to cover all ingredients by an inch. Bring to a boil, reduce heat, cover and simmer for 30 minutes to cook potatoes through and allow flavors to develop. Season to taste with nutmeg, salt and pepper; and serve topped with gomashio or toasted sesame seeds.

CURRIED SWEET POTATO AND WHITE BEAN SOUP

Curried Sweet Potato and White Bean Soup image

This is a great Autumn (or winter) soup. It's sweet and tasty but also has texture and substance added by the beans. Serves well with some naan bread on the side.

Provided by kelly in TO

Categories Stocks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 cups sweet potatoes
4 1/2 cups vegetable stock or 4 1/2 cups chicken stock
3 1/4 cups canned white beans
1 teaspoon curry powder
salt and pepper
2 tablespoons parsley or 2 tablespoons coriander leaves

Steps:

Peel and chop the sweet potato into cubes.
Put in pan and add boiling stock.
Add salt and pepper to taste.
Cover and bring to boil
Simmer for 15 minutes or until the sweet potato is soft
Drain and wash beans.
Add half the beans to the soup.
Add curry powder and stir well.
Blend in batches.
Return to pan and add the remaining white beans.
Add more salt, pepper or curry powder to taste.
Garnish with a dollop of yogurt and some parsley or coriander leaves.

Nutrition Facts : Calories 365.8, Fat 0.8, SaturatedFat 0.2, Sodium 85.1, Carbohydrate 73.9, Fiber 14.4, Sugar 5.6, Protein 17.7

Tips:

To save time, you can use canned or pre-cooked beans. Be sure to rinse them well before using.
If you don't have a slow cooker, you can make this soup on the stovetop. Just simmer it over low heat for about 1 hour, or until the vegetables are tender.
Add a dollop of Greek yogurt or sour cream to each bowl of soup for a creamy, tangy flavor.
Garnish the soup with fresh herbs, such as cilantro, parsley, or chives, for a pop of color and flavor.
To make the soup vegan, omit the chicken broth and use vegetable broth instead. You can also use tofu or tempeh instead of chicken.

Conclusion:

Sweet potato and white bean soup is a hearty, flavorful soup that is perfect for a cold winter day. It is also a great way to use up leftover sweet potatoes and beans. This soup is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give this soup a try!