Sweet Potato & White Bean Harvest Soup

Name: Sweet Potato & White Bean Harvest Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 6 slices bacon (chopped); 1 medium yellow onion (chopped); 2 garlic cloves (minced); 3 cups peeled sweet potatoes (cut into cubes); 2 (15.5-oz cans) Great Northern beans; 4 cups chopped kale; 3 ½ cups chicken broth; ½ teaspoon smoked paprika; ½ teaspoon Italian seasoning; Salt and pepper (to taste)

September 30, 2026
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This cozy Sweet Potato White Bean Soup is loaded with tender sweet potatoes, creamy white beans, kale and smoky bacon for an easy fall dinner.

Easy Sweet Potato White Bean Soup with Kale & Bacon

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Soup season is officially here, and I’m celebrating with this Sweet Potato & White Bean Harvest Soup! There’s something about that first real hint of fall weather that immediately makes me want to pull out my favorite soup pot and make something warm and comforting for dinner.

This soup has everything I want in a cozy fall meal: smoky bacon, tender sweet potatoes, creamy white beans, hearty kale and plenty of savory flavor in every spoonful. The sweet potatoes are definitely the star of the show.

Their naturally sweet flavor balances the salty, smoky bacon beautifully, while the smoked paprika adds another layer of warmth that makes this soup taste like it was made for a chilly evening. And because everything comes together in one pot in about 45 minutes, it’s also the kind of dinner I can realistically make during the week.

What Makes This a Harvest Soup?

“Harvest soup” is one of those names that immediately makes me think about all of the cozy ingredients we start reaching for when the weather cools down. Sweet potatoes and hearty greens like kale fit perfectly into that fall-inspired theme.

This recipe combines those seasonal flavors with creamy Great Northern beans and smoky bacon to make something that feels rustic, hearty and comforting. It’s simple enough for a weeknight but cozy enough for a Sunday dinner.

How to Make Sweet Potato & White Bean Harvest Soup

This soup comes together in one pot and doesn’t require any complicated cooking techniques.

1. Cook the bacon.

Place a large soup pot or Dutch oven over medium heat. Add the chopped bacon and cook for approximately 2 to 3 minutes, stirring occasionally, until it begins to brown and release some of its fat. You don’t necessarily need the bacon completely crisp at this point because it will continue cooking with the onion.

2. Add the onion and garlic.

Add the chopped yellow onion and minced garlic directly to the pot with the bacon. Cook over medium heat for approximately 4 to 5 minutes, stirring occasionally, until the onion becomes soft and translucent. This creates the savory base for the soup and allows the onion and garlic to pick up some of that smoky bacon flavor.

3. Add the remaining ingredients.

Add the:

Cubed sweet potatoes
Great Northern beans
Chopped kale
Chicken broth
Smoked paprika
Italian seasoning

Stir until everything is evenly combined.

4. Bring the soup to a boil.

Increase the heat and bring the soup to a gentle boil.

5. Simmer.

Reduce the heat to low and cover the pot. Let the soup simmer for approximately 15 to 20 minutes, or until the sweet potatoes are fork-tender. You want them tender enough to easily pierce with a fork but still firm enough to hold their shape.

6. Season and serve.

Taste the soup and season with salt and freshly ground black pepper as needed. Because bacon and chicken broth already contribute salt, I recommend tasting before adding additional salt. Ladle the soup into bowls and serve warm.

Tips for the Best Sweet Potato Soup

Cut the Sweet Potatoes Evenly

Try to keep your cubes roughly the same size. Smaller pieces will cook much faster than larger chunks, so evenly sized pieces help everything become tender at the same time.

Don’t Overcook the Sweet Potatoes

We’re making soup, not mashed sweet potatoes! Check them after about 15 minutes of simmering. They should be fork-tender but still maintain their shape.

Taste Before Adding Salt

Bacon, canned beans, and chicken broth can all contribute sodium. Taste the finished soup before adding extra salt so you don’t accidentally over-season it.

Drain and Rinse the Beans

Drain and rinse the Great Northern beans before adding them to the soup.

Adjust the Broth to Your Preference

I like this soup hearty, but you can absolutely add additional chicken broth if you prefer a brothier soup. Start with the 3½ cups in the recipe and add more as desired.

Want a Creamier Sweet Potato White Bean Soup?

You can create a slightly creamier broth without adding any cream at all. Once the sweet potatoes are tender, scoop about 1 to 1½ cups of soup into a separate bowl. Mash the beans and sweet potatoes with a fork or potato masher, then stir the mixture back into the pot. The mashed beans and sweet potatoes will naturally thicken the broth while leaving plenty of whole ingredients for texture.

Easy Recipe Variations

Add More Vegetables

This soup is very flexible.

You could add:

Carrots
Celery
Bell peppers
Cabbage
Mushrooms

Use Another White Bean

Cannellini beans or navy beans can be substituted for Great Northern beans.

Swap the Greens

If you don’t have kale, another sturdy leafy green can work.

Make It Spicy

Add a pinch of crushed red pepper flakes or cayenne pepper.

Add Fresh Herbs

Fresh rosemary or thyme would be delicious with the sweet potatoes and white beans.

Make It Extra Smoky

Add a little more smoked paprika if you love that smoky flavor.

Is Sweet Potato White Bean Soup Healthy?

Rather than putting foods into strict “healthy” or “unhealthy” categories, I like looking at what a recipe contributes nutritionally. And this soup has a lot going on!

The sweet potatoes provide carbohydrates, fiber, potassium and vitamin A. The Great Northern beans contribute plant-based protein and fiber. The kale adds another vegetable along with vitamins, minerals and fiber. And because beans and sweet potatoes both contain fiber, this soup is especially satisfying. The bacon adds flavor and richness, which means a relatively small amount can season an entire pot of soup.

What to Serve With Sweet Potato White Bean Soup

This soup is hearty enough to stand on its own, but I love serving it with something simple on the side.

Try it with:

Crusty bread
Cornbread
A simple green salad
Dinner rolls
Garlic bread
A grilled cheese sandwich
Fresh fruit

A thick slice of crusty bread for dipping into that smoky broth is probably my favorite!

How to Store Leftover Sweet Potato White Bean Soup

Let the soup cool before transferring it to an airtight container. Store leftovers in the refrigerator for approximately 3 to 4 days. The beans and sweet potatoes will continue absorbing some of the broth as the soup sits, so you may want to add a splash of chicken broth when reheating.

How to Reheat the Soup

Stovetop

Add the soup to a saucepan and warm over medium-low heat, stirring occasionally, until heated through. Add additional chicken broth if needed.

Microwave

Place an individual serving in a microwave-safe bowl and microwave until hot, stirring halfway through.

Can You Freeze Sweet Potato White Bean Soup?

Yes! Allow the soup to cool completely before transferring it to a freezer-safe container. Freeze for approximately 2 to 3 months. Leave a little room at the top of the container because liquids expand when frozen. Thaw overnight in the refrigerator before reheating. The sweet potatoes may become slightly softer after freezing and reheating, but the soup will still taste delicious.

Can I Make This Soup Ahead of Time?

Absolutely. In fact, soups like this often taste even better the next day because the ingredients have more time to mingle. Prepare the soup as directed, cool it and refrigerate it in an airtight container. When you’re ready to serve, gently reheat it and add additional broth if it has thickened.

Frequently Asked Questions

What kind of white beans are best for sweet potato soup?

Great Northern beans work especially well because they’re mild and creamy without completely falling apart during cooking. Cannellini or navy beans are also good substitutes.

Do I need to peel sweet potatoes for soup?

You don’t technically have to, but I prefer peeling them for this recipe because it gives the soup a softer, more uniform texture.

Can I use canned sweet potatoes?

I recommend fresh sweet potatoes for this recipe. Canned sweet potatoes are already cooked and can become too soft during simmering.

Can I make sweet potato white bean soup in advance?

Yes. This is a great make-ahead soup and can be refrigerated for several days.

Can I make this soup thicker?

Yes. Mash a small portion of the cooked beans and sweet potatoes and stir them back into the soup. This gives you a creamier texture without needing to add cream.

What can I substitute for Great Northern beans?

Cannellini beans and navy beans both work well.

Can I use vegetable broth instead of chicken broth?

Absolutely. Vegetable broth can be substituted one-for-one if that’s what you have available.

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