Sweet Potato and Bean Soup

I buy locally grown sweet potatoes. Some former tobacco growers in southwestern Ontario grow this crop—and if you’re lucky, you might find them at a market, where you can quiz the vendor about the different varieties. There is more than one kind of sweet potato.

My friend Fern gave me the recipe for this delicious and creamy soup, a recipe she credits to the Toronto Star.

While it calls for white beans, dry beans from the vegetable garden—cooked till they’re tender—work well too.

Sweet Potato Bean Soup
Ingredients

• 1 tbsp each butter and vegetable oil
  
  
• ½ onion, chopped
  
  
• 1 tsp curry powder
  
  
• 2 sweet potatoes, diced
  
  
• ~ 5 cups stock and/or water
  
  
• 19 oz (540 ml) can white beans (navy or kidney), rinsed and drained
  
  
• 1 tbsp each balsamic vinegar and maple syrup
  
  
• Sea salt and freshly ground black pepper to taste
  
  
• Plain yogurt
  
  
• Chopped fresh parsley

Preparation

• Add butter and oil to large saucepan, over medium-low heat;
  
  
• Add onion; cook about 4 minutes until soft but not brown;
  
  
• Bring stock to boil;
  
  
• Add curry powder. Cook, stirring, about 1 minute;
  
  
• Add sweet potatoes. Cook, stirring, 1-2 minutes;
  
  
• Add hot stock. Bring combined contents to a boil then reduce heat to low;
  
  
• Cover, simmer about 20 minutes or until sweet potato is soft;
  
  
• Add half the beans. Purée until smooth (using hand blender, food processor or blender);
  
  
• Add remaining beans;
  
  
• Taste. Add vinegar and maple syrup, salt, and pepper;
  
  
• Reheat to serve. Garnish each bowl with yogurt and parsley.

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