Hearty One Pot Fall Soup
🍲 One Pot Sweet Potato & White Bean Soup — cozy, hearty, and perfect for fall transitions
This nourishing soup is packed with fiber, plant protein, and grounding veggies to keep your body strong as we shift seasons. In TCM, sweet potatoes strengthen Spleen Qi for steady energy, while white beans support Lung Qi—an ideal pairing for autumn wellness.
Nothing says comfort like a bowl of Sweet Potato White Bean Soup. Ready in about 30 minutes with the Instant Pot, it’s hearty enough to fuel you through cooler days, yet light enough to enjoy anytime. Think of it as a warm, grounding hug for your digestion and energy as we move through seasonal change.
Hearty One Pot Fall Soup
INGREDIENTS
1 large sweet potato, diced
1 can white beans, drained & rinsed
2 carrots, chopped
1 onion, diced
1 shallot, diced
2 cloves garlic, minced
½ cup barley
1 can diced tomatoes
4 cups vegetable broth (or bone broth if not strictly vegan)
2 cups kale, chopped
1–2 tbsp olive oil
Spices: salt, pepper, thyme, paprika (to taste)
*Feel free to adjust spices to fit your tastebuds
INSTRUCTIONS
Heat 1–2 tbsp olive oil in a large soup pot over medium heat.
Add onion, shallot, garlic, carrots, and sweet potato. Sauté 5–7 minutes until softened and fragrant.
Stir in diced tomatoes, barley, broth, and spices. Bring to a boil.
Reduce heat to low, cover, and simmer for about 15-20 minutes, until barley and sweet potatoes are tender.
Add white beans and kale. Simmer another 5–10 minutes until kale wilts and beans are warmed through.
Taste, adjust seasoning, and serve hot with bread or crackers!
photo and recipe inspiration to Bucket List Tummy
