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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
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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.

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!

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Hearty Sweet Potato Kale Soup


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5 from 3 reviews

  • 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.


Ingredients

Scale
  • 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 ½ teaspoons cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1/8 to 1/4 teaspoon cayenne (optional)
  • ½ 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

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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26 Comments

  1. Stefanie says:

    Super delicious! I added a can of chicken and an extra can of black beans, and used turkey broth. Thanks for the recipe!






  2. Anne-Marie Regish says:

    Fabulous recipe ~ have made it multiple times now… everything about eating it feels good! Super healthy and, of course, warming/comforting… 5*****s






    1. Alex Overhiser says:

      So glad you enjoyed!

  3. Angela says:

    Can you freeze it and eat it in a week? Would it taste the same?

    1. Alex Overhiser says:

      Hi! It should freeze pretty well, but the sweet potato texture won’t be quite as good.

  4. Christy Reed says:

    Thank you for this recipe. I didn’t have vegetable broth so I used bone broth with lemongrass and jalapeño. It was sooo good!

  5. BRANDY KNIGHTING says:

    I love this recipe and have made it so many times. I add andouille sausage when sauteing my onion. It’s quick, easy, and delicious!

  6. Mindy McGowan says:

    I made this soup for lunch today, and it was delicious! I didn’t have any radishes, but followed the recipe otherwise. I will definitely make this one again!

    1. Alex Overhiser says:

      So glad you enjoyed!

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