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Soups & stews

Navy Bean & Sweet Potato Soup
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
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Navy Bean & Sweet Potato Soup

Navy Bean & Sweet Potato Soup

Navy Bean & Sweet Potato Soup
Three Stars Guiding Stars
  • Servings:8 (437 g)
  • Prep Time:15 minutes
  • Cook Time:480 minutes
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.