Sweet Potato and Bean Soup

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 298.3
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 510.5 mg
  • Total Carbs: 56.0 g
  • Dietary Fiber: 17.0 g
  • Protein: 14.9 g

View full nutritional breakdown of Sweet Potato and Bean Soup calories by ingredient


Introduction

I threw this soup together with ingredients I had on hand at the time. It came out very thick with veggies, more like a stew, so you may want to add more broth or water if you prefer it to be more soupy. I threw this soup together with ingredients I had on hand at the time. It came out very thick with veggies, more like a stew, so you may want to add more broth or water if you prefer it to be more soupy.
Number of Servings: 5

Ingredients

    Sweet potato, 1 sweetpotato, 5" long diced
    Onions, raw, 1 medium diced
    Kale, 6 cup, chopped
    1 can chick peas drained and rinsed
    1 can red kidney beans drained and rinsed
    Carrots, raw, 2 medium sliced
    Water, tap, 1.375 cup (8 fl oz)
    about 3 cups of no salt vegetable broth
    plus 1 can low salt chicken broth and 1 can of water
    1 tsp or so of Chipolte Chili powder

Tips

The beans in this will absorb a lot of the broth so if you want a more brothy soup you will need a lot more water or broth added. I used a combination of broths only because I didn't have enough vegetable broth on hand, although my intent had been to make this a vegetarian meal so play with different broths as suits you. Would be nice with some left over chicken bits thrown in as well.


Directions

put it all in a pot and simmer until potato and carrots are soft.

Serving Size: makes 5 dinner servings or more for appetizer

Number of Servings: 5

Recipe submitted by SparkPeople user CSTEVENSON.