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bowl of white beans, greens and sweet potato soup
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Kid-Friendly White Beans, Greens, and Sweet Potato Soup

White beans, greens, and sweet potato soup features simple, healthy ingredients in a naturally sweet broth that kids will love.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 6
Calories: 296kcal

Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 cup carrots, diced to ½-inch pieces
  • 1 cup celery, diced to ½-inch pieces
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 2 cloves garlic, chopped
  • 1½ pounds sweet potatoes, rough chopped to ¾-inch pieces
  • 6 cups vegetable stock
  • 2 (15-ounce) cans great northern beans, drained and rinsed
  • 1 bunch collard greens, stems removed, leaves torn to 1-inch pieces

Directions

  • Heat olive oil in a large soup pot over medium-low. Add carrots, celery, salt and pepper, and sauté for 7 minutes, stirring occasionally. Add garlic and cook for an additional 30 seconds. Stir in sweet potatoes, and then add beans and vegetable stock.
  • Raise heat to high and bring to a boil. Reduce heat to low and simmer, partially covered, for 10 minutes.
  • Add the collard green (the pot may be very full but the greens will cook down), and return the lid to partially cover the pot. Simmer for an additional 10 minutes, or until the vegetables are tender.
  • Season with salt and pepper to taste and serve hot or warm.
  • Store in an airtight container chilled for 3 to 4 days or frozen for up to 4 months.