Sweet potato and Bean Soup

9 Reviews
67% would make this recipe again

A delicious soup that's a meal in itself.

Preparation : 10 min Cooking : 15 min
420 calories/serving
  • Can be done in advance
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Kid-friendly
  • Bone-healthy


1/2 onions, finely chopped 100 g
1 stalk celery, finely chopped 70 g
1 green peppers, chopped 150 g
2 sweet potatoes, diced 360 g
1 tbsp canola oil 15 mL
1 tsp ground cumin 3 g
1 tsp coriander seeds, ground 1 g
1 tsp gingerroot, grated 4 g
1 dried chili peppers, minced 0.4 g
90 g rice sticks (noodles)
1 1/2 cup white "navy" beans (canned), rinsed and drained 375 mL
3 cups chicken broth 750 mL
1 tbsp fish sauce (nam pla) 15 mL
3 small bok choy 460 g
1/2 tbsp fresh cilantro, finely chopped [optional] 1 g

Before you start

Individual 500 ml (2 cups) serving bowls are needed.


  1. Prepare the vegetables: Finely chop the onion and celery; chop the pepper; peel the sweet potato then dice it. Set aside.
  2. Heat the oil in a saucepan over medium heat. Add the onion, celery and pepper, then sauté until softened, about 5 min. Stir in the cumin, ground coriander, ginger, and chili pepper. Cook 1 min with stirring.
  3. Meanwhile, cook the rice sticks then set aside.
  4. Add the potatoes, beans, broth and fish sauce. Bring to a boil, then reduce the heat, cover and simmer 10 min. Add the bok choy and continue to cook until the vegetables are cooked al dente, about 5 more min. At the very end, stir in the cooked rice sticks. Warm up and adjust the seasoning.
  5. Portion out the soup into the individual serving bowls, garnish with chopped cilantro leaves, and serve.

Nutrition Facts Table

per 1 Serving (710 g)


% Daily Value




8 g

12 %

Saturated 0.8 g
+ Trans 0.1 g

5 %


0 mg


1370 mg

57 %


76 g

25 %


12 g

49 %


10 g

Net Carbs

64 g


14 g

Vitamin A

225 %

Vitamin C

131 %


24 %


39 %


This recipe is :
Diet-related health claims  :
Excellent source of  :
Fibre, Folacin, Iron, Magnesium, Manganese, Potassium, Vitamin A, Vitamin B1, Vitamin B6, Vitamin C, Vitamin K
Good source of  :
Calcium, Copper, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin B2, Vitamin E, Zinc
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4
Vegetables 1
Meat and Alternatives 1
Fats 1

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Members' Reviews

9 Reviews (9 with rating only ) 67% would make this recipe again

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