Sweet Potato Bean Soup

This is a nice twist on typical bean soup by adding the sweet potato and bay leaf.  Great flavor!


2 lbs. dried Northern Beans, rinsed & soaked
32 oz. veggie stock
8 cups water
1 large red onion, diced
3 stalks celery, finely diced
1 cup shredded carrots
1 large sweet potato, peeled & shredded
1 t. thyme
½ t. red pepper flakes
4 cloves garlic, minced
1 bay leaf
½ t. parsley
½ bunch kale, finely chopped
Salt & Pepper to taste


Rinse and soak the beans either overnight or using the quick soak method on package.

Place onion in a large stock pot over medium high heat.  Cook for approximately 4 to 5 minutes before stirring.  The onion will begin to brown nicely and become translucent.  Add the celery, carrots, sweet potato, beans, veggie stock, water, thyme, red pepper flakes, garlic, bay leaf, parsley and salt & pepper if desired.  Bring soup to a boil then reduce heat to low.  Cover and cook for 1 to ½ hours until beans are thoroughly cooked.  Add kale 15 minutes before serving.

Serve with a side salad and crusty hard bread.