Hearty Sweet Potato Kale Soup

This sweet potato kale soup features black beans and is flavored with cumin and lime; it’s a hearty gluten-free and vegan soup recipe.

Hearty Sweet Potato Kale Soup | A Couple Cooks

This post was created in partnership with ALDI. All opinions are our own.

We’ve said it before and we’ll say it again: soups on repeat in the winter months. When we talk to people about getting started with cooking healthier foods at home, soup is generally where we start. Why? Soups are a tasty, easy way to eat a ton of vegetables without realizing it, and they’re simple to put together. Keep reading for this hearty sweet potato kale soup.

Related: 12 Easy Dutch Oven Recipes

Hearty Sweet Potato Kale Soup | A Couple Cooks
Hearty Sweet Potato Kale Soup | A Couple Cooks

How to make sweet potato kale soup

This sweet potato kale soup combines ingredients we use quite a bit in our cooking in a new way. It’s a vaguely Mexican stew, with black beans thrown in and flavored with oregano, cumin, and just enough lime juice so that it pops. Sliced green onions stirred in at the end of cooking keep it tasting fresh, and with sliced radish and a dollop of Greek yogurt as a garnish, it’s a delicious way to load up on nutrients. (Want more ideas? Here are some of our favorite soup recipes.)

We developed this sweet potato kale soup recipe using ingredients available through our partner, ALDI, who is committed to carrying better-for-you ingredients and expanding their organic product offerings. ALDI’s new Hello, Healthy blog has healthy living resources including recipes, tips, meal plans, videos, and eating guides. ALDI is working to source healthy ingredients that are easy to find and easy on your budget. We’re happy to be a part of this effort and hope you’ll head over and check out their new online resource!

Related: 12 Best Kale Recipes

Hearty Sweet Potato Kale Soup | A Couple Cooks

Video: How to cut kale

Are you wondering how to stem kale or chop kale for this sweet potato kale soup? Alex and I have toyed with various methods over the years, but we’ve finally ended up with one that is slick and simple. We use this method all the time, like when we make this soup, or another soup like our Tuscan soup with white beans and kale. Using this method changed the game for us, and we hope it will for you too! Here’s our step by step guide for how to cut kale, including a video of me cutting kale in our kitchen.

Related: 20 Knife Skills Videos: How to Cut Everything!

Make it a meal

Serve this sweet potato kale soup with bread or a green salad for a hearty meal.

This recipe is…

This hearty sweet potato kale soup recipe is vegetarian, vegan, gluten free, plant based, dairy free, naturally sweet, and refined sugar free.

Hearty Sweet Potato Kale Soup

Looking for more healthy and easy soup recipes?

Outside of this healthy sweet potato kale soup, here are a few of our favorite delicious healthy and easy soup recipes:

Related: Try using our Homemade Vegetable Broth for this recipe!

Print

Hearty Sweet Potato Kale Soup


1 Star2 Stars3 Stars4 Stars5 Stars (12 votes, average: 4.67 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 6 1x

Description

This sweet potato kale soup features black beans and is flavored with cumin and lime; it’s a hearty gluten-free and vegan soup recipe.


Scale

Ingredients

  • 1 large yellow onion
  • 4 medium garlic cloves
  • 1 15-ounce can SimplyNature Organic Black Beans
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/8 to 1/4 teaspoon cayenne (optional)
  • 1/2 teaspoon kosher or sea salt
  • 1 pound sweet potatoes (3 cups cubed)
  • 1 quart (4 cups) SimplyNature Organic Vegetable Broth
  • 4 cups chopped SimplyNature Organic Kale (about 3 ounces)
  • 3 green onions
  • 2 radishes, thinly sliced
  • 1 tablespoon lime juice
  • 6 tablespoons Friendly Farms plain Greek yogurt, as a garnish (optional)
  • Hot sauce (optional)

Instructions

  1. Dice the onion. Mince the garlic. Dice the sweet potato. Drain and rinse the beans.
  2. In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the onions and sauté 4 minutes, until translucent. Reduce the heat to medium, add the garlic, oregano, cumin, garlic powder, black pepper, and cayenne (optional), and sauté for 30 seconds. Stir in the sweet potatoes, then add the vegetable broth, beans, and kosher sea salt and bring to a simmer.
  3. Once boiling, reduce to a simmer and simmer 15 minutes until the sweet potato is tender. While simmering, roughly chop the kale. Thinly slice the green onions and radishes.
  4. When the sweet potatoes are tender, remove from the heat and stir in the kale, green onions, and lime juice. Allow to cool slightly before serving. Taste, and if desired add additional kosher sea salt to taste. Serve garnished with radishes, a small dollop of Greek yogurt (optional), and hot sauce.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Latin

Keywords: Soup, Vegan Soup, Vegetarian Soup, Gluten Free, Vegetarian, Vegan, Sweet Potato, Kale, Black Beans, Black Bean Soup, Sweet Potato Soup

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

14 Comments

  • Reply
    Chris
    January 23, 2017 at 8:20 pm

    Beautiful soup. It took us a while to have the lightbulb moment of Greek yogurt instead of sour cream, but now that we are there, we all love it. It is suprisingly similar to sour cream, and gives just the right amount of tart creaminess to tacos, burritos, chili, soup… The list is endless and the no guilt makes it very, very satisfying. We always have a large container on hand, and it’s usually from Aldi.

    • Reply
      Sonja
      March 30, 2017 at 9:41 pm

      Ooo thank you! Yes, we love Greek yogurt on all the Mexican foods — along with a little Mexican hot sauce, right?!

  • Reply
    Joy R-B
    January 26, 2017 at 10:46 am

    Looks delish! bonus…!’m pretty sure i have all the ingredients on hand. I think it will be nice topped with some avocado as well. My Aldi usually has organic ones handy.
    Thanks for a new twist on kale and potato soup!

    • Reply
      Sonja
      March 30, 2017 at 9:42 pm

      Good call on the avocado! We heartily agree.

  • Reply
    Eliza
    March 3, 2017 at 3:16 am

    Any recommendations for making it in a slow cooker instead? Thanks!

    • Reply
      Sonja
      March 5, 2017 at 7:38 pm

      Hmm, we haven’t tried this in a slow cooker (we actually don’t use ours too often, haha!). Since it simmers pretty quickly, if you’re looking to save time, I’d chop the ingredients in advance. It should come together in about 20 minutes if everything is already prepped!

  • Reply
    Heather
    January 8, 2018 at 8:06 pm

    So delicious! Thank you! I substituted oregano for cilantro and really enjoyed it as a garnish for the soup.

    • Reply
      Sonja
      January 14, 2018 at 1:13 pm

      Great idea to use oregano instead of cilantro! It still “fits” in the vibe — so glad you had that idea!

  • Reply
    Teagan
    January 20, 2018 at 4:25 pm

    So so good. Added canned sweet corn and it turned out great!

  • Reply
    Mary Beth
    February 18, 2018 at 4:57 pm

    Making this again for the fam (and just rated it, too)! I love it, the hubs loves it, and our toddler can’t get enough! Having to modify (again!), cause I don’t have radishes, green onion, or yogurt. But such is life when you decide to whip it up last-minute. Even modified, it’s still yum-o! Thanks for the inspiration, y’all!

    • Reply
      Sonja
      March 14, 2018 at 1:40 pm

      Oh we’re SO glad to hear this, and thanks for the rating! Don’t worry about the modifications — a recipe is just a template anyway, right?! So glad to hear that your toddler loves it too — that is the best compliment!

  • Reply
    Pat
    February 10, 2019 at 9:59 am

    It is redundant to say that something is vegetarian and vegan. Anything that is vegan is, by definition, vegetarian.

  • Reply
    Mary Anne
    April 21, 2019 at 5:45 pm

    This looks good. What is 11/2 teaspoons cumin?

    • Reply
      Sonja
      April 22, 2019 at 9:04 am

      It’s 1 1/2 — we’ve updated the recipe! Thanks so much and let us know if you try it!

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