Kale, Butter Bean and Sweet Potato Soup

Sandra McGrath


I am always trying out different combinations for a good soup, especially in the cold weather. This recipe was so delicious and really nutritious as well. The butter beans have a meaty texture and are very satisfying.

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15 Min


30 Min


Stove Top


2 box
32 oz each chicken broth or vegetable broth
2 can(s)
15.5 oz butter beans (i use hanover)
1 can(s)
(14.5 oz)petite diced tomatoes
peeled and cubed sweet potatoes
4 c
kale, washed and chopped, tough stems removed
1 tsp
italian seasoning
salt and pepper to taste
1 medium
onion, peeled and chopped

Directions Step-By-Step

Saute onions in a little butter, olive oil or just a bit of broth on the bottom of your soup pot.Add broth and bring to a boil. Add sweet potatoes and kale and lower heat to slow boil for 5 minutes, then add the rest of the ingredients. I add the liquid with the tomatoes and the beans. If you can't find butter beans you can use lima beans or cannellini beans.Once the potatoes are cooked and kale is soft the soup is done.Can top with grated cheese if you like.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: Quick & Easy