Tangy Sweet Potato & Cannellini Bean Soup | Cook for Your Life
tangy sweet potato and cannellini bean soup - cook for your life

Tangy Sweet Potato & Cannellini Bean Soup

4.1
Rated 4.1 out of 5
4.1 out of 5 stars (based on 55 reviews)
Clock Icon for Prep Time 25 min prep
Clock Icon for Prep Time 60 min total
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 14 ingredients

This protein-packed, tangy-sweet potato and cannellini bean soup is a real winter warmer and the perfect energy boost on a chilly day. The irresistible taste of sweet potato laced with a sour kick of...

Ingredients

  • 1 tablespoon olive oil
  • 1 medium sweet potato, diced small, about 2 cups
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 3 cups water
  • 1 (15 ounce) can diced tomatoes
  • 1 (15 ounce) can cannellini beans (or other white bean), drained and rinsed
  • 1 tablespoon lime juice
  • 2 tablespoons hot sauce or to taste (optional)
  • ½ cup chopped cilantro
  • ¼ cup Greek Yogurt
  • salt to taste
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Nutrition Facts

Calories

236 cals

Fat

6 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

38 g

Sugar

7 g

Fiber

10 g

Protein

12 g

Sodium

1146 mg

*per serving

Directions

  1. In a large pot or Dutch oven, heat olive oil over medium heat. Add sweet potatoes and onion to the pot. Cook until onion becomes translucent, about 10 minutes.
  2. Add garlic, chili powder and cumin to the pot. Season with salt and stir to coat the spices.
  3. Add the water and diced tomatoes to the pot and bring to a simmer. Cook the soup for about 20 minutes, or until the sweet potatoes are tender.
  4. Add the cannellini beans, lime juice, and hot sauce, if using. Season with salt and cook for about 10 minutes, or until the beans are warmed through.
  5. Portion the soup into bowls and garnish with cilantro and a tablespoon of Greek Yogurt.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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