The fusion of sweet potatoes, chickpeas and cannellini beans makes for an unexpected winter treat. Sweet and nutty flavors mingle in this homemade sweet potato bean soup with delightful textures and warm, inviting colors.
Cream-colored chickpeas and cannellini beans accent the warm color of the soup broth, and their nutty bean flavors complement the sweet flavors of sweet potatoes, onion and celery. Chickpeas and cannellini beans both offer satiating protein and complex carbohydrates — not to mention cancer-protective fiber.
Sweet potato bean soup recipe
2 cartons (32 oz.) low-sodium chicken broth or vegetable broth
1 lb. sweet potatoes, peeled, cut into 1/2-inch pieces
1 medium onion, chopped
3 stalks celery, sliced 1/4-inch thick
1 can (6 oz.) tomato paste
1/2 tsp. paprika
1/4 tsp. ground cumin
Salt and freshly ground black pepper
2 cans (15.5 oz.) cannellini (white kidney beans), drained and rinsed
1 can (15.5 oz.) chickpeas, drained and rinsed
1/3 cup fresh basil or parsley, coarsely chopped
In large pot over high heat, pour in broth and add sweet potatoes, onion, celery, tomato paste, paprika and cumin and bring to a boil. Add salt and pepper to taste. Reduce heat and simmer until vegetables are tender, about 20-25 minutes.
Stir in beans and chickpeas. Cover and simmer until beans are heated through, about 3-4 minutes.
Gently stir soup until well mixed and ladle into soup bowls. Garnish with basil or parsley and serve.
For creamy soup, purée a portion of the soup, return to the pot and combine well before serving.
Sweet Potato Bean Soup is hearty enough to stand alone, but for a full meal, serve it with whole-grain croutons or multi-grain or dark pumpernickel bread and field greens topped with apple slices, purple onions, chopped nuts such as walnuts or pecans and a simple vinaigrette.
Makes 8 servings / Per serving: 250 calories, 3.5 g total fat
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