Sweet Potato and White Bean Chowder - Capital Area Food Bank
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Sweet Potato and White Bean Chowder

By cafb February 27, 2019

184 calories | 19g carbs | 8g fat (1.2g sat fat) | 6g protein | 438mg sodium | 6g fiber per serving

Serves 6 for $8.35


  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 medium celery stalks, diced
  • 2 cloves garlic, minced
  • 2 pounds sweet potatoes (2 to 3 medium potatoes), peeled and dice
  • 1 (15 ounce) can white beans, rinsed and drained
  • ½ teaspoon ground cumin
  • ½ teaspoon dried sage
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 6 cups low sodium chicken stock


  1. Heat the oil in a large soup pot over medium heat.
  2. Add the onion and celery and cook until the vegetables are tender, 6 to 8 minutes.
  3. Stir in the garlic and cook for 1 minute more.
  4. Add the sweet potatoes, white beans, sage, salt, and pepper; stir to combine; and cook for 1 minute.
  5. Add the stock and bring to a boil. Reduce the heat and simmer until the sweet potatoes are tender, 10 to 15 minutes.
  6. Using a potato masher, mash about half of the mixture and keep the remaining mixture chunky.

Key Ingredients:

Keeping chicken stock, onion, celery, carrots or sweet potatoes, and spices in the cupboards during the colder months make homemade soup easy to prepare.

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