A hearty soup

rice, bean, and sweet potato soup

Rice, Bean, and Sweet Potato Soup

8 cups Vegetable Broth
1 pound sweet potatoes (about 3 cups), peeled and diced
1 (15-ounce) can black beans, rinsed and drained
2 cups cooked brown rice
1/2 cup chopped celery
1/2 cup chopped onion
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
1 bay leaf
1 teaspoon thyme
1 teaspoon salt
1/8 teaspoon pepper

Place all ingredients in a large stock pot. Heat to boiling. Reduce heat, and simmer 20 minutes. Discard bay leaf. Place half of soup in a food processor or blender, and process until smooth. (You may need to do this in two batches, because filling your processor or blender more than half full could cause the hot soup to pop the lid.) Return to stock pot, and cook 10 more minutes.

Yield: 8 servings (serving size: about 1 1/4 cups)

Recipe Notes

  • Use cannellini beans, navy beans, or great northern beans instead of black beans.



  1. HMMMM. Maybe I’ll add a couple of cooked Sweet Potatoes to my vegetable soup.

  2. I know how you love those sweet potatoes!