This protein-packed, tangy-sweet potato and cannellini bean soup is a real winter warmer and the perfect energy boost on a chilly day. The irresistible taste of sweet potato laced with a sour kick of lime and hot sauce has made it a new favorite. It’s also very undemanding to make and freezes well, perfect for those with fatigue from treatment. Cannellini beans work great in this recipe however, you can use just any canned white bean for this soup, and, once all the prep work is done the actual cooking process almost takes care of itself. Enjoy!

4 servings

14 ingredients

15 min prep

60 min total

Ingredients
  • 1 tablespoon olive oil
  • 1 medium sweet potato, diced small, about 2 cups
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 3 cups water
  • 1 (15 ounce) can diced tomatoes
  • 1 (15 ounce) can cannellini beans (or other white bean), drained and rinsed
  • 1 tablespoon lime juice
  • 2 tablespoons hot sauce or to taste (optional)
  • ½ cup chopped cilantro
  • ¼ cup Greek yogurt
  • salt to taste

Directions
  1. In a large pot or Dutch oven, heat olive oil over medium heat. Add sweet potatoes and onion to the pot. Cook until onion becomes translucent, about 10 minutes.
  2. Add garlic, chili powder and cumin to the pot. Season with salt and stir to coat the spices.
  3. Add the water and diced tomatoes to the pot and bring to a simmer. Cook the soup for about 20 minutes, or until the sweet potatoes are tender.
  4. Add the cannellini beans, lime juice, and hot sauce, if using. Season with salt and cook for about 10 minutes, or until the beans are warmed through.
  5. Portion the soup into bowls and garnish with cilantro and a tablespoon of Greek yogurt.

Nutrition Facts (per serving)

Calories: 236; Fat: 6g; Saturated Fat: 1g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 3g; Carbohydrates: 38g; Sugar: 7g; Fiber: 10g; Protein: 12g; Sodium: 1146mg

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

This recipe was originally published on Cook for Your Life. It is used by permission.

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