Easy Sweet Potato and Bean Soup

Since the weather forecast calls for 4-8 inches of snow tonight, I thought it was time for a soup I’ve been enjoying this winter  It started out as a chicken and sweet potato soup, and turned into a Sweet Potato and Bean version which I like the best.  It’s easy to put together and is ready in an hour.


  • 1 Tblsp. olive oil
  • ½ cup onion, finely diced
  • ½ cup red bell pepper, diced
  • 1 clove garlic, minced
  • 4 cups homemade or canned chicken broth
  • 2 medium sweet potatoes, peeled and diced into 1-inch pieces (about 3 cups)
  • 1 can (14 oz.) diced tomatoes, undrained
  • 1/8 tsp. cayenne pepper
  • 1 tsp. dried basil
  • 1 tsp. salt
  • A few grindings of black pepper
  • 14 oz. can of cannellini beans (or Great Northern), drained and rinsed

In a large pot, heat oil over medium low heat and add onions and red pepper. Cook, stirring often, about 5-6 minutes, until softened. Add garlic. Cook 2-3 more minutes, stirring occasionally.  Add broth, sweet potato cubes, tomatoes, cayenne and basil. Stir well, bring to a low boil, reduce heat, and simmer, uncovered, for about 40-45 minutes, until the potatoes are tender but not soft.

Add salt and pepper to taste (depending on what kind of broth is used) and beans.  Simmer 10-15 minutes until piping hot.

Makes 4 servings.