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Warm your bellies with this delicious sweet potato and white bean soup! It’s packed with veggies and topped with crispy bacon! The whole family will love this nourishing soup.

I think I can OFFICIALLY call it soup season…we’ve had so much snow this week! Of course, this coincides nicely with my husband also being out of town. I guess he really hates shovelling the driveway. Ha! Luckily I have 3 little “helpers”. Insert cringe.

Anyway, as soon as the clocks roll back and it’s dark out at dinner, I start craving soup. Not only is it warm and cozy, it’s also SO easy to pack in all the goodness. This sweet potato and white bean soup is full of nutrition! It’s also pretty customizable, if there is a particular ingredient you might not be a fan of.

Recipe Ingredients

This soup recipe has a fairly long list of ingredients, but don’t be intimidated. Most items are just pantry staples! You’ll need:

bacon
yellow onion
carrot
celery
garlic
sweet potato
navy beans
dried thyme
Italian seasoning
salt
chicken (or veggie) stock
fresh kale
optional: parmesan rind for flavour

Bacon: If you want to keep this soup vegan or vegetarian, or if you just aren’t a fan of bacon, you can definitely leave it out and just skip the first step, using 1 tablespoon of olive oil instead. If you ARE using bacon, I recommend a smoked bacon, thin or thick cut is fine.

Navy Beans: Really, any white bean will work here. You can use navy beans, cannellini beans, white kidney beans or something similar.

Kale: Feel free to leave it out if you have some picky eaters, but the texture and colour are great in this soup, plus it is SO GOOD for you!

Parmesan Rind: A parmesan rind added to the soup when cooking adds so much flavour! It’s absolutely not necessary but it is delicious if you have it around.

Sweet Potato and White Bean Soup Directions

1. Begin the recipe by sautéing the chopped bacon in a soup pot over medium heat, cooking until brown and crispy! Use a slotted spoon to remove the bacon to a plate lined with paper towel. Reserve a tablespoon of the grease in the pot.

2. Add the onions, carrots and celery to the pot and cook for about 5 minutes or until the onions are translucent. Add the garlic and cook for a minute or so, then add the sweet potatoes, followed by the seasonings. Stir everything together, then add in the broth to deglaze the pot a bit.

Note: If you’re using a parmesan rind, add it now to the pot.

3. Next, add the beans to the pot and turn the heat up to boil, then down to a simmer for about 15 minutes or until you can easily poke a sweet potato with your fork. Add in the chopped kale, and cook for 1-2 minutes before serving!

Don’t forget to top the soup with the cooked bacon. You can add it all in to the pot at the end, or you can just top each individual bowl (my preference). Adding it to each bowl will ensure it stays crispy!

Recipe Tip

Other than that delicious crispy bacon, I love topping this soup with extra parmesan and some cracked black pepper! So good!

You could definitely add some croutons to the soup as well!

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What To Serve With Sweet Potato And White Bean Soup

The soup itself is very hearty, but if you’re like me, you might want some biscuits or buns on the side. Try a few of these ideas:

Can You Make This Soup In The Slow Cooker?

You’ll get the best results making this soup on the stovetop, but you can definitely make this soup in the slow cooker!

After following step one, save the reserved bacon in a container for later and store it in the fridge.
Continue with step two, then add in the beans and transfer everything to the slow cooker.
Turn the slow cooker to low and cook for 6-8 hours. Add in the chopped kale about 5-10 minutes before serving, and don’t forget the bacon!

Can This Soup Be Made Vegan?

Absolutely! This soup can easily be made vegan. Simply omit the bacon and use about a tablespoon of olive oil to sauté the vegetables instead.

Also, ensure you use vegetarian soup stock rather than chicken stock. Do not add parmesan cheese or use vegan cheese at the end for topping!

Other Recipes From The Blog

Soup fan? Try one of these other soup recipes from the blog!

Sweet Potato and White Bean Soup

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Author: Katherine | Love In My Oven
Total Time: 45 minutes
Yield: 5–6 servings 1x

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Description

Warm your bellies with this delicious sweet potato and white bean soup! It’s packed with veggies and topped with crispy bacon! The whole family will love this nourishing soup.

Ingredients

Scale

3 slices bacon, chopped*
1/2 yellow onion, diced
1 carrot, diced
1 celery, diced
3 cloves garlic, minced
2 small sweet potatoes, peeled and cubed
1/2 tsp dried thyme
1 tsp Italian seasoning
1 tsp salt**
5 cups chicken (or veggie) stock
2 cans (15 oz) white navy beans
2 cups finely chopped kale
optional: parmesan rind

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Instructions

Begin the recipe by adding the chopped bacon to a soup pot over medium heat, cooking the bacon until it is brown and crispy. Use a slotted spoon to remove the bacon to a plate lined with paper towel to absorb the excess grease. Reserve a tablespoon of the grease in the pot and discard the rest.
Next, add onions, carrots and celery to the pot and cook for about 5 minutes or until the onions are translucent. Add the garlic and cook for a minute or so, then add the sweet potatoes, followed by the seasonings. Stir everything together, then add in the broth to deglaze the pot a bit. *Note* if you’re using a parmesan rind, add it now to the pot.
Add the beans to the pot and turn the heat up to boil, then down to a simmer for about 15 minutes or until you can easily poke a sweet potato with your fork. Add in the chopped kale, and cook for 1-2 minutes.
Serve the soup, adding the cooked bacon to the top of each bowl and topping with parmesan cheese and cracked black pepper.

Leftover soup can be stored in an airtight container in the fridge, for 4-5 days in the fridge. You can also freeze the soup in airtight containers for up to. 2 months, thawing overnight in the fridge.