Vegan Sweet Potato Soup with White Beans

This naturally sweet Vegan Sweet Potato Soup is bursting with flavor! It’s smooth and creamy and has chunks of soft sweet potato flavored with rich smoked paprika.

Though we love soup when it’s cold outside, this one is a favorite at my house all year long. It pairs well with dishes that are either savory or sweet. Serve with a side salad and call it dinner!

I love recipes where I can throw everything into one pot (or crockpot) like this sweet potato soup recipe. And it doesn’t hurt that it’s packed with fiber, protein, and antioxidants!

This sweet potato soup is amazing because it’s…

• Loaded with veggies
• Wholesome
• Bursting with flavor
• A one-pot recipe
• Delicious

How to make vegan sweet potato soup

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

In a large stockpot, saute onions and garlic in a few tablespoons of veggie broth for about 3-4 minutes until they become nice and brown. Add another tablespoon of broth or water and stir to incorporate that caramelized flavor.

Drain and rinse beans (if using canned) and dice the sweet potatoes. Some of the white beans I use in this recipe are navy or cannellini. Chickpeas don’t work well for this, in my opinion, because of their firmness even after being cooked.

If you’re a fan of white beans like the ones used in this recipe, check out this list of 16 Amazing White Bean Recipes.

Add beans, sweet potatoes, spices, and seasoning to stockpot with onions and garlic. This will be all of the soup ingredients except cilantro and spinach. Stir and allow to cook for 2 minutes.

Add veggie broth. Bring to a boil, then reduce heat to medium and cook for approximately 20-25 minutes, uncovered, until potatoes are tender.

Using a cup or ladle, scoop out 2 cups of the sweet potato and white beans and set aside. Use an immersion blender to blend the remaining ingredients in the pot until smooth.

NOTE: If you don’t have an immersion blender, simply pour the contents of the stockpot into a blender or food processor and blend until smooth, then return it to the pot.

Return the 2 cups of sweet potatoes and white beans to the pot with blended soup. Add the fresh spinach and cook for approximately 2 minutes. You just want the spinach leaves to wilt a bit.

Ladle into bowls and serve warm fresh cilantro. Sometimes we even add a slice of avocado. We have differing opinions when it comes to the bread to serve with this soup. I love crusty sourdough bread, and my husband prefers cornbread. Either way, you can’t go wrong.

Crockpot cooking directions

1. For the best flavor, I suggest sauteing the onions and garlic first. It adds so much to this soup, I believe it’s worth the extra effort.
2. Place all of the soup ingredients into your slow cooker (except the spinach and cilantro) and allow to cook for 4-5 hours. When it is done, add the fresh spinach leaves and close the lid until they wilt nicely.

*Originally published May 2016.

Tips for making this vegan soup recipe

• Though I’m sure this can be made in an Instant Pot, it’s just as fast to make it on the stovetop. Cooking time for an IP would likely be around 7 minutes, but it takes my IP approximately 15-minutes to come to pressure before the cooking time begins. Total cooking time in an IP would be 22 minutes (with a quick release), and stovetop about 25 minutes.
• I have a delicious Homemade Vegetable Bouillon Powder that is a wonderful addition to soups, beans, and so much more!
• I love to add sliced avocado and fresh cilantro before serving to really through this soup over the top.
• Serve with crusty sourdough bread or my Country Cornbread for a delicious complete meal!

Other great soup recipes

• Vegan Broccoli Cheddar Soup
• French Onion Soup
• Three-Bean Bulgur Chili

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Continue to Content

Sweet Potato Vegan Soup with Beans

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This naturally sweet vegan sweet potato soup is bursting with flavor! It's smooth and creamy and has chunks of soft sweet potato flavored with rich smoked paprika.

Print

Ingredients

• 1 medium onion, diced
• 3 cloved garlic, minced
• 3 cups sweet potatoes, peeled and diced
• 3 cups white beans (not chickpeas), 2 cans, drained & rinsed or fresh
• 2 tablespoons Braggs Aminos, or worcestershire sauce (without anchovies)
• 1 teaspoon cumin
• 1.5 teaspoon smoked paprika
• 1 teaspoon poultry seasoning
• 1 tablespoon nutritional yeast
• 1 teaspoon oregano
• 1/2 teaspoon crushed red pepper
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 6 cups vegetable broth
• 4-5 oz fresh spinach
• fresh cilantro (optional topping)
• avocado slices (optional topping)

Instructions

1. In a large stockpot, saute onions and garlic in a few Tbsp of veggie broth for about 3-4 minutes until they become nice and brown. Add another tablespoon of broth or water and stir to incorporate that caramelized flavor.
2. Drain and rinse beans (if using canned) and dice the sweet potatoes. Some of the white beans I use in this recipe are navy or cannellini. Chickpeas don't work well for this, in my opinion, because of their firmness even after being cooked.
3. Add beans, sweet potatoes, spices, and seasoning to stockpot with onions and garlic. This will be all of the soup ingredients except cilantro and spinach. Stir and allow to cook for 2 minutes.
4. Add veggie broth. Bring to a boil, then reduce heat to medium and cook for approximately 20-25 minutes, uncovered, until potatoes are tender.
5. Using a cup or ladle, scoop out 2 cups of the sweet potato and white beans and set aside. Use an immersion blender to blend the remaining ingredients in the pot until smooth.
6. NOTE: If you don’t have an immersion blender, simply pour the contents of the stockpot into a blender or food processor and blend until smooth, then return it to the pot.
7. Return the 2 cups of sweet potatoes and white beans to the pot with blended soup. Add the fresh spinach and cook for approximately 2 minutes. You just want the spinach leaves to wilt a bit.
8. Ladle into bowls and serve warm fresh cilantro. Sometimes we even add a slice of avocado. And, we have differing opinions when it comes to the bread to serve with this soup. I love crusty sourdough bread, and my husband prefers cornbread. Either way, you can't go wrong.

Crockpot Instructions:

1. For the best flavor, I suggest sauteing the onions and garlic first. It adds so much to this soup, I believe it's worth the extra effort.
2. Place all of the soup ingredients into your slow cooker (except the spinach and cilantro) and allow to cook for 4-5 hours. When it is done, add the fresh spinach leaves and close the lid until they wilt nicely.

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

Instant Pot Instructions:

Though I'm sure this can be made in an Instant Pot, it's just as fast to make it on the stovetop. Cooking time for an IP would likely be around 7 minutes, but it takes my IP approximately 15-minutes to come to pressure before the cooking time begins. Total cooking time in an IP would be 22 minutes (with a quick release), and stovetop about 25 minutes.

Recommended Products

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• 
  365 Everyday Value, Organic Great Northern Beans, 15 Ounce
• 
  365 Everyday Value Organic Low Sodium Vegetable Broth

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 311Total Fat: 2gCarbohydrates: 62gFiber: 13gSugar: 13gProtein: 16g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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