Sweet Potato Butternut Squash Bean Soup

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 102.7
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 69.4 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 10.4 g
  • Protein: 6.9 g

View full nutritional breakdown of Sweet Potato Butternut Squash Bean Soup calories by ingredient
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Number of Servings: 24


    * *black bean 1/4 cup dry = 1 serving, 6 serving (remove)
    * *Beans, Red Kidney (1/4 Cup Dry), 6 serving (remove)
    * *Beans, Romano, 3 cup (remove)
    * Butternut Squash, 700 grams (remove)
    * Sweet potato, 1.5 cup, cubes (remove)
    * Carrots, raw, 162.5 grams (remove)
    * Onions, raw, 137.5 grams (remove)
    * Celery, raw, 137.5 grams (remove)
    * Leeks, 150 grams (remove)
    * Yellow Peppers (bell peppers), 150 grams (remove)
    * Coconut Oil, 1 tbsp (remove)
    * Jalapeno Peppers, 1 pepper (remove)
    * *Cubanelle Pepper, 1 serving (remove)
    * *Coriander seed, 0.5 tbsp (remove)
    * *Mango powder, 15 gram(s) (remove)
    * *Coconut Milk Powder - 1 tbsp (4g) Grace, 1 tbsp (remove)
    * Allspice, 0.5 tsp (remove)
    * Cinnamon, ground, 0.25 tsp (remove)
    * Thyme, ground, 0.5 tsp (remove)
    * *Organic Free Range Low Sodium Chicken Stock, 1.5 cup (remove)
    * Water, tap, 4 cup (8 fl oz) (remove)


1. Saute onions, leeks, celery and carrots in coconut oil.
2. Add all ingredients (except cilantro) to slow cooker. Adjust water content so that slow cooker is full up to 1" below its top.
3. Cook on high for 4-6 hours.
4. Top with cilantro and serve.


- double bean quantity if using canned or prepared beans, as measurements are for dry beans
- cooking time can be reduced if adding prepared or canned beans to the slow cooker
- recipe will be 100% vegan and 100% vegetarian if chicken stock is omitted

makes 24 1-cup servings

Number of Servings: 24

Recipe submitted by SparkPeople user SUPERSNAZZ.

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