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overhead shot of the quinoa white bean sweet potato soup in a bowl

Southwestern White Bean, Quinoa, and Sweet Potato Soup

  • Author: Allison


Delicious and hearty vegan soup with southwestern spices, sweet potato, quinoa, and white beans. 


  • 1 tbsp extra virgin olive oil 
  • 1 medium yellow onion, diced
  • 5 medium garlic cloves, minced
  • 3 ribs of celery, diced
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp coriander
  • 1 tsp oregano
  • Pinch of cayenne 
  • Sea salt and freshly ground black pepper, to taste
  • 3 heaping cups diced peeled sweet potato (from 2 medium sweet potatoes)
  • 1/2 cup quinoa, rinsed and drained
  • 3 cups cooked white beans (navy, great northern, or cannellini)
  • 6 cups vegetable broth 
  • 1/4 cup salsa verde
  • Juice of 1 lime 
  • Cilantro for garnish 


  1. Warm the olive oil in a soup pot over medium heat. Add the onion, garlic, and celery. Cook, stirring often, until nicely browned, about 8 minutes. Add the spices, salt, and pepper. (I started with 1/2 tsp of salt and added more to taste at the end.) Cook for a minute more. 
  2. Next, add the sweet potato, quinoa, white beans, and broth. Bring to a simmer over medium-high heat, then turn down to medium low and cover. Simmer, stirring occasionally, until the sweet potatoes are tender and the quinoa is cooked. 
  3. Puree half of the soup, leaving the other half chunky for texture. Stir in the salsa verde and lime juice right before serving. Taste and add additional salt if desired. 
  4. Ladle soup into bowls and garnish with cilantro and additional salsa.