Sweet Potato Bean Soup

Makes 8 servings. Per serving: 250 calories, 3.5 g total fat ( 42 g carbohydrate, 15 g protein, 10 g dietary fiber, 480 mg sodium.


  • 2 cartons 32 oz. low-sodium chicken broth
  • 1 lb. sweet potatoes peeled, cut into 1/2-inch pieces
  • 1 medium onion chopped
  • 3 stalks celery sliced 1/4-inch thick
  • 1 can 6 oz. tomato paste
  • 1/2 tsp. paprika
  • 1/4 tsp. ground cumin
  • Salt and freshly ground black pepper
  • 2 cans 15.5 oz. cannellini (white kidney beans), drained and rinsed
  • 1 can 15.5 oz. chickpeas, drained and rinsed
  • 1/3 cup fresh basil or parsley coarsely chopped


  1. In large pot over high heat, pour in broth and add sweet potatoes, onion, celery, tomato paste, paprika and cumin and bring to a boil. Add salt and pepper to taste. Reduce heat and simmer until vegetables are tender, about 20-25 minutes.
  2. Stir in beans and chickpeas. Cover and simmer until beans are heated through, about 3-4 minutes.
  3. Gently stir soup until well mixed and ladle into soup bowls. Garnish with basil or parsley and serve.
  4. For creamy soup, purée a portion of the soup, return to the pot and combine well before serving.