White Bean & Sweet Yam Soup with Kale

This soup is hearty and perfect for a cold winter’s day. It’s a delectable combination of savory and sweet and so nutritious too!


  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 3 celery stalks, diced
  • 2 large garnet yams, peeled and cubed
  • 3 cans white beans, drained & rinsed
  • 1 tsp dried sage
  • 1 tsp thyme
  • 6 cups veggie broth or 3 bullion cubes with 6 cups water
  • 2 cups lacinto (dino) kale, finely chopped
  • 2 tbs nutritional yeast
  • sea salt to taste

In a soup pot over medium heat, sauté onion, garlic and celery in oil until soft. Add sage and thyme and stir to combine. Add yams, white beans & broth. Bring to a boil, then turn down to a simmer. Cover pot and simmer until yams are soft, about 20-30 minutes. Add kale and cover to let it wilt. Stir in nutritional yeast and add sea salt to taste.

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Showing 5 comments
  • Josy Ferraro

    Turning out to be a favorite in our home minus the nutritional yeast…gives a sweet taste that is not fully enjoyed. Is it an important ingredient in the soup? (Nutrition wise or juste for flavour)

  • Ryan Turner

    Hey Josy, the nutritional yeast adds a complete protein source (very common among vegans for cooking). It does add a "cheesy" flavor to most dishes but adds a little extra boost in the nutrients department.

  • ingrid

    how many servings this recipe calls for

  • ingrid

    how many servings this recipe calls for

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