Sweet Potato Bean Soup

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Sweet Potato Bean Soup

Nutritive Information

Per Serving

  • Calories: 250 Kcal
  • Fat: 3.5 g
  • Carbohydrate: 42 g
  • Protein: 15 g
  • Fiber: 10 g.


  • 2 cartons (32 oz.) low-sodium chicken broth
  • 1 lb.(3-4 medium) sweet potatoes, peeled, cut into 1/2-inch pieces
  • 1 medium onion, chopped
  • 3 stalks celery, sliced 1/4-inch thick
  • 1 can (6 oz.) tomato paste
  • 1/2 tsp. paprika
  • 1/4 tsp. ground cumin
    Salt and freshly ground black pepper
  • 2 cans (15.5 oz.) cannellini (white kidney beans), drained and rinsed
  • 1 can (15.5 oz.) chickpeas, drained and rinsed
  • 1/3 cup fresh basil or parsley, coarsely chopped


  • In large pot over high heat, pour in broth and add sweet potatoes, onion, celery, tomato paste, paprika and cumin and bring to a boil. Add salt and pepper to taste. Reduce heat and simmer until vegetables are tender, about 20-25 minutes.

  • Stir in beans and chickpeas. Cover and simmer until beans are heated through, about 3-4 minutes.
  • Gently stir soup until well mixed and ladle into soup bowls. Garnish with basil or parsley and serve.
  • For creamy soup, purée a portion of the soup, return to the pot and combine well before serving.


8 Servings.

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