Kale Bean Sweet Potato Soup

Hi friends!

Don’t you hate it when the title of a recipe is like all of the ingredients? SAME HERE. And I am so sorry, I had no idea what else to call this soup! However, please don’t let that stop you from making this soup!

It’s one of our favourites and we probably make it every month. With the cooler weather settling in, you really have no reason not to!


  • 1 package chorizo sausage chopped into 1″ cubes
  • 1 bunch of kale, stems removed and chopped
  • 1 tbsp olive oil
  • 1 yellow onion, peeled and chopped
  • 1 clove garlic, minced in the garlic press
  • 1 sweet potato, peeled and cubed (substitute a regular potato if you need to)
  • 6 cups broth (bonus points if you use your homemade bone broth)
  • 2 cans white beans, very thoroughly rinsed
  • s&p to taste


In a large pot over medium-high heat, sauté chorizo until its cooked through and browned; about eight minutes. Then add the chopped kale and sauté for two minutes until wilted but still bright green. Remove to a plate and set aside for a bit.

In the same pot over medium heat, add olive oil, onion, and garlic. Sauté until onions are translucent, about five minutes.

Then add sweet potatoes, two cups of chicken broth and one can of the rinsed white beans; bring to a boil. Reduce the heat to a simmer and simmer for 10 minutes or until sweet potatoes are tender.

Next use an immersion blender to purée everything that has been simmering until it’s smooth. If you don’t have an immersion blender you can use a regular blender, just be super safe! The hot soup creates a lot of pressure in the blender – so make sure you use a tea towel to keep the lid slightly open to release some of the steam, but cover the opening with the towel so you don’t get soup on your ceiling #beenthere  You should purée it in the blender for about a minute. Then return the mixture to the pot and bring back to a boil.

Reduce heat to a simmer and add the remaining chicken broth, beans, chorizo and kale, taste it and see if you need some salt and pepper. Simmer for two minutes then serve. Pairs amazingly well with artisan bread.

Let me know how it goes! Happy souping!