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Navy Bean & Sweet Potato Soup

Three Stars Guiding Stars

  • Servings:

    8 (437 g) as an appetizer

  • Prep Time:

    15 minutes

  • Cook Time:

    480 minutes

Ingredients

Using a rich flavor palette of vegetables, this simple, smooth bean soup tastes incredible.Tip: If you don't have an immersion blender, blend in a regular blender in small batches, leaving the top cap off the cover and making sure not to fill the blender more than halfway. You can cover the top vent with a clean kitchen towel to reduce splatter.
2 cups dry navy beans
6 cups water
1 onion, chopped
2 cloves garlic, minced
1 carrot, sliced
3 celery stalks, sliced
1 large potato, scrubbed and diced
1 large yam, peeled and diced
2 bay leaves
1/4 tsp. thyme
1 tsp. salt
1/4 cup chopped fresh parsley
1/4 tsp. pepper
Navy Bean & Sweet Potato Soup

Directions

1. Rinse beans and soak in cold water overnight (6-8 hours).
2. Pour off soaking water, rinse beans, and place in a pot with 6 cups water. Add onion, garlic, carrot, celery, potato, yam, bay leaves, thyme, and salt. Bring to a simmer and cook, loosely covered, until beans are tender (1-2 hours).
3. Remove bay leaves and add remaining ingredients. Using an immersion blender, puree until smooth. Add extra water as needed to reach desired texture.

Nutrition

Nutritional Facts
Servings 8 (437 g)
Base Nutrients
Calories 226 kcal (11%)
Calories from Fat 8 kcal (0%)
Total Fat 1 g (1%)
Saturated Fat 0 g (1%)
Cholesterol 0 mg (0%)
Sodium 336 mg (14%)
Total Carbohydrates 43 g (14%)
Dietary Fiber 10 g (40%)
Protein 13 g (22%)
Vitamins
Vitamin A n/a
Vitamin C 11 mg (12%)
Minerals
Calcium 112 mg (9%)
Iron 4 mg (19%)
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