When you need a comforting, nourishing dish, this Hearty Northern Bean and Sweet Potato Soup is the perfect choice. Packed with creamy northern beans, tender sweet potatoes, and a fragrant broth spiced with herbs, it’s a satisfying meal that’s as good for you as it is delicious.
This recipe is naturally vegetarian (and easily vegan), gluten-free, and made with pantry-friendly ingredients. It’s perfect for chilly evenings, meal prep, or whenever you crave something warm and filling.
Why You’ll Love This Recipe
- Nutritious and Filling: Loaded with plant-based protein, fiber, and vitamins, it’s as wholesome as it is tasty.
- Quick and Easy: Ready in under an hour with simple, accessible ingredients.
- Customizable: Add your favorite veggies or greens to make it your own.
- Meal-Prep Friendly: Stores and reheats beautifully for easy meals throughout the week.
Ingredients
Here’s what you’ll need to make this delicious soup:
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 medium sweet potatoes, peeled and cubed
- 4 cups vegetable broth
- 2 cans (15 oz each) northern beans, rinsed and drained (or great northern beans)
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- Juice of 1 lemon (optional, for brightness)
- Optional garnish: fresh parsley, chopped kale, croutons, or Parmesan cheese
Kitchen Equipment
To prepare this recipe, you’ll need:
- A large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and sharp knife
- Ladle for serving
Step-by-Step Directions
1. Sauté the Vegetables
- Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until softened.
- Stir in the garlic and cook for another 1–2 minutes until fragrant.
2. Add Sweet Potatoes and Spices
- Add the cubed sweet potatoes, cumin, smoked paprika, thyme, and bay leaf to the pot. Stir to coat the vegetables in the spices.
3. Build the Soup Base
- Pour in the vegetable broth and stir in the northern beans. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, or until the sweet potatoes are tender.
4. Blend for Texture (Optional)
- For a creamier soup, use an immersion blender to puree a portion of the soup directly in the pot. Alternatively, transfer 1–2 cups of the soup to a blender, blend until smooth, and return it to the pot. Leave some beans and sweet potato chunks intact for texture.
5. Season and Serve
- Stir in the lemon juice for a bright finish, and adjust the seasoning with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley, kale, croutons, or Parmesan cheese as desired.
Tips for Success
- Bean Substitutions: Cannellini beans or chickpeas work well in place of northern beans.
- Sweet Potato Shortcut: Save time by using pre-cubed sweet potatoes from the store.
- Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for a bit of heat.
- Boost the Greens: Stir in fresh spinach or kale during the last 5 minutes of cooking for added nutrition.
Storing & Reheating
- Refrigeration: Store leftover soup in an airtight container in the fridge for up to 4 days.
- Freezing: This soup freezes well! Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop over medium heat or in the microwave, stirring occasionally. Add a splash of broth if the soup thickens too much.
Serving Suggestions
This hearty soup is filling on its own but pairs beautifully with these sides:
- Bread: Serve with warm cornbread, crusty sourdough, or garlic bread for dipping.
- Salad: Pair with a crisp, tangy salad like arugula with lemon vinaigrette.
- Drinks: A glass of light white wine, sparkling water with lime, or chamomile tea complements the soup’s flavors.
FAQ
Can I use dried beans instead of canned?
Yes, but you’ll need to soak and cook them beforehand. Use about 1 1/2 cups of cooked beans in place of the canned variety.
Is this soup vegan?
Yes, this recipe is naturally vegan if you skip the Parmesan cheese garnish or use a vegan alternative.
Can I make this in a slow cooker?
Absolutely! Sauté the onions, garlic, and spices first, then add everything to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.
How can I thicken the soup?
Blending a portion of the soup or adding a tablespoon of cornstarch mixed with water during cooking will make it thicker.
A Bowl Full of Comfort
This Hearty Northern Bean and Sweet Potato Soup is the perfect balance of comforting and nourishing. Whether you’re looking for a weeknight dinner or a meal-prep-friendly recipe, this soup is sure to become a family favorite.
If you give this recipe a try, we’d love to hear how it turned out! Share your experience in the comments, and don’t forget to subscribe to our blog for more cozy, delicious recipes. Enjoy every spoonful! 🥔✨🍲