Sweet Potato Vegetable Soup is a comforting bowl full of warmth and natural sweetness. It’s packed with tender sweet potatoes, colorful veggies, and a cozy broth that feels like a gentle hug on chilly days. The sweetness of the potatoes pairs perfectly with the earthiness of other vegetables, making it a satisfying, wholesome meal any time.
I love making this soup when I want something simple but nourishing. It’s one of those recipes that’s easy to customize—you can toss in your favorite veggies or add a pinch of spices to suit your mood. I usually simmer it slowly so all the flavors blend together nicely and the sweet potatoes get soft and silky, which is my favorite part.
This soup is great on its own or with a slice of crusty bread for dipping. I find it makes a lovely lunch or a light dinner, especially when the weather starts to turn cool. It’s also a crowd-pleaser that even picky eaters tend to enjoy, probably because of that gentle sweetness that feels fresh and comforting at the same time.
Key Ingredients & Substitutions
Sweet Potatoes: These are the heart of the soup, adding natural sweetness and creaminess. If you want less sweetness, you can try using butternut squash instead.
Vegetable Broth: A good-quality broth brings depth to the soup. If you don’t have broth, water with a veggie bouillon cube works well too.
Green Beans and Corn: These add nice texture and color. Frozen versions are handy and just as tasty as fresh.
Herbs and Spices: Thyme and oregano give a subtle earthiness. Smoked paprika is optional but adds a lovely smoky touch. Feel free to swap it with a pinch of cumin for a different flavor.
How Do I Make Sure the Vegetables Cook Evenly in the Soup?
Since the soup has different veggie sizes and types, timing is key to get everything tender but not mushy.
- Start by cooking onions and harder veggies like celery and bell pepper first—they soften and build flavor.
- Add the diced sweet potatoes and potatoes next because they take longer to cook.
- Simmer until those are almost tender, then add quicker-cooking veggies like corn and green beans last.
- Check veggies with a fork as they cook to avoid overcooking.
This method helps keep all the veggies just right—soft but with some bite. I always enjoy that mix of textures in each spoonful.
Equipment You’ll Need
- Large stock pot – perfect for cooking all the veggies evenly and simmering your soup without spills.
- Sharp chef’s knife – makes chopping sweet potatoes and other vegetables quick and safe.
- Cutting board – a sturdy surface helps keep your prep organized and easy.
- Wooden spoon – great for stirring without scratching your pot.
- Ladle – lets you serve the warm soup neatly into bowls.
Flavor Variations & Add-Ins
- Add cooked chickpeas or white beans for extra protein and a creamy texture that pairs well with the sweetness of the potatoes.
- Include chopped kale or spinach toward the end of cooking for a boost of green and added nutrients.
- Stir in a splash of coconut milk for a richer, slightly sweet twist that enhances the soup’s natural flavors.
- Sprinkle in a pinch of chili flakes or add a diced jalapeño if you like a little heat balancing the sweetness.
Sweet Potato Vegetable Soup
Ingredients You’ll Need:
Vegetables & Base:
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 2 medium sweet potatoes, peeled and diced
- 2 medium potatoes, peeled and diced
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 cup corn kernels (fresh or frozen)
- 1 cup green beans, cut into 1-inch pieces
- 6 cups vegetable broth
Spices & Garnishes:
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prepare your vegetables and about 35 minutes to cook. Overall, you should set aside around 45 minutes from start to finish, giving you a warm, hearty meal with little fuss.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened and fragrant, about 5 minutes. Next, stir in the minced garlic, chopped celery, and green bell pepper. Cook them together for 3 to 4 minutes until they start to soften.
2. Add the Potatoes and Tomatoes:
Throw in the diced sweet potatoes and regular potatoes and stir well to mix everything. Pour in the diced tomatoes with their juice and vegetable broth. Sprinkle the dried thyme, oregano, smoked paprika (if using), and season with salt and black pepper.
3. Simmer the Soup:
Bring the pot to a boil, then lower the heat to a simmer. Let the soup cook uncovered for about 20 minutes, until the potatoes soften.
4. Finish with Corn and Green Beans:
Add the corn kernels and green beans to the soup. Cook for an additional 10 to 15 minutes, until all the vegetables are tender but still bright and fresh.
5. Serve and Garnish:
Give the soup a taste and adjust seasoning if needed. Ladle it into bowls and sprinkle with freshly chopped parsley and a dash of black pepper. Enjoy it warm with crusty bread or your favorite side!
Can I Use Frozen Vegetables for This Soup?
Absolutely! Frozen corn, green beans, or even diced tomatoes work well. Just add them at the same cooking stages as fresh veggies. Thawed frozen veggies help keep the cooking time consistent.
How Do I Store Leftover Sweet Potato Vegetable Soup?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly. You can also freeze for up to 3 months—just thaw overnight in the fridge before reheating.
Can I Make This Soup Spicier?
Yes! Add a pinch of chili flakes when you add the spices, or toss in a diced jalapeño with the bell pepper. Adjust to your heat preference for a spicy kick that balances the sweetness.
Is It Possible to Add Protein to Make This Soup More Filling?
Definitely! Stir in cooked chickpeas, white beans, or even shredded cooked chicken near the end of cooking. They blend nicely without changing the soup’s cozy vegetable flavor.
