top down view of healthy sweet potato kale soup in a bowl with items surrounding.

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5 from 11 reviews

Sweet Potato & Kale Soup with white beans, sun-dried tomatoes in a flavorful broth is hearty, healthy, and delicious!


Units Scale
  • 1 tablespoon olive oil (or 1/4 cup water, for water saute)
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 3 oz. package sun-dried tomatoes (about 1 cup), chopped
  • 2 teaspoons herbes de provence or thyme
  • 2 large sweet potatoes, cut into 1/2 inch cubes (or use your favorites)
  • 2 cans (15 oz) cannellini beans, drained and rinsed, or 3 cups cooked
  • 56 cups vegetable broth or water (or combo)
  • 1 small bunch of kale (about 7 cups), center stem removed and chopped
  • 2 tablespoons nutritional yeast
  • mineral salt & fresh cracked pepper, to taste


Saute: In large pot or dutch oven, heat oil/water over medium heat, add onion and saute for 5 minutes. Add garlic, sun-dried tomatoes and herbes de provence, saute 1 minute.

Simmer: Add potatoes, beans and broth, bring to a boil, cover, turn down heat to low and simmer for 15 to 20 minutes, or until potatoes are tender. Just before soup is done, about 5 minutes beforehand, add kale and continue to cook.

Season: Remove from heat, add nutritional yeast and give a good stir. Season with salt & fresh cracked pepper to taste.

Serve: Ladle into individual serving bowls and top with a light dusting of almond parmesan for extra flavor. Soup pairs well with homemade artisan bread for soaking up the juices.

Makes 4 – 6 servings

Store: Leftovers can be kept in the refrigerator for up to 4 – 5 days, in a covered container. To keep longer, store in the freezer for up to 2 – 3 months, let thaw before reheating.


Use any potatoes you like, using about 5 cups worth. Leave the skin on for added fiber, or remove it before chopping.

Replace the sun-dried tomatoes with one can (14oz) of diced tomatoes with the juices.

If using baby kale, add a few large handfuls in place of large leaf chopped kale.

Herbes de provence is an excellent herb blend for the pantry. I use them quite often in my soups, like this Parsnip & Split Soup and Chickpea Ratatouille. It won’t go to waste if you love soups and cook often enough. And if you can’t find it, the thyme is a great herb all by itself. Even Italian seasoning would be great.

Nightshade Free: In place of tomatoes, add 1 cup of chopped celery when sauteing the onions. Or omit them altogether.