Sweet Potato and Bean Soup with Yogurt

Updated: Jan 03, 2022

Sweet Potato and Bean Soup with Yogurt
General Information
  • Soups & Stews
  • Savory
  • 31 minutes
  • Vegetarian
  • Gluten-Free
  • 4 servings


  • 1 bean (15 oz. can; cannellini or other white variety; drained)
  • 1 sweet potato (medium; peeled and cubed)
  • 2 tablespoons of sage (fresh; chopped)
  • Parsley (fresh; for garnish)
  • 1 onion (small; chopped)
  • Black pepper (to taste)
  • 1 tablespoon of olive oil
  • Salt (to taste)
  • 3 cups of water (or veggie stock)
  • 4 tablespoons of greek yogurt
  • 2 tablespoons of tomato paste


This soup will not only fill you up, but will also give you plenty of macro- and micronutrients. Sweet potato boats anti-inflammatory beta-carotene, and, along with protein-rich beans, it provides a good dose of dietary fiber, necessary for maintaining healthy digestion and normal blood sugar levels. Sage, on the other hand, is a recognized medicinal herb, known to soothe indigestion and improve cognitive functions.

  1. In a pot, sauté onions until translucent on medium heat.(2 minutes)
  2. Add sweet potatoes and cook them for three minutes, stirring occasionally.(3 minutes)
  3. Add the spices and the tomato paste. Mix to coat.(1 minute)
  4. Pour in the water or veggie broth, cover the pot, and bring it to a boil. Then lower the heat to medium-low and simmer until potatoes soften.(20 minutes)
  5. Mix in the beans and let them warm up in the liquid for a few minutes.(5 minutes)
  6. Serve garnished with parsley, whole cumin seeds, and a dollop of Greek yogurt. Enjoy!