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This Sweetpotato White Bean Soup is a nourishing, cozy year-round soup, with sweetpotatoes, white beans, veggies and barley. When you need something fast, this instant pot white bean soup comes together in only 30 minutes. Pair with bread or enjoy it on its own!

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I’ve written before about how I used to be a soup hater, and I’m now a converted soup lover. Broth, beans, veggies, flavor.

Especially when it’s a white bean and barley soup – those two pair so beautifully together, I’m telling ya! Instant pot white bean soup is a recipe you’ll want to come back to over and over.

While this is superb on a cool and rainy day, it really is great all year round. Mostly because the instant pot does all the work.

It’s a lot lighter than my kale meatball soup, but not any less delicious. Adding sweetpotatoes to soup is just another one of its versatile uses – so many delicious sweet potato recipes we love!

When we’ve got garlic, shallots, onion and bone broth involved, there’s so much flavor.

Why You’ll Love Sweetpotato and White Bean Soup

• Quick – This entire white bean barley soup with sweetpotatoes is ready in the time it would take you to just cook your barley. It’s totally a great use of your time!
• Full of veggies – If you’re someone who is trying to add more vegetables to your diet, then this sweetpotato barley soup with beans is the way to go! This soup is also a high iron food for babies.
• One pot – You can make this in your instant pot or also on the stove.
• Easy to freeze – Make a batch, and freeze it for the future in souper cubes. This would be a nourishing postpartum freezer meal for you, a friend or family member. It’s easy and quick, but full of nutrition to help rehydrate and recovery. Just freeze it in a tupperware, souper cubes or freezer bag or container.
• Modifiable – If you’re out of white beans, you can use garbanzo beans or kidney beans. Swap out the veggies. Add more protein through shredded chicken, beef or pork.

Ingredients

Here’s what you’ll need to make this white bean sweetpotato soup.

• sweetpotato
• white beans
• carrots
• onion
• shallot
• barley
• kale
• canned tomatoes
• olive oil
• spices
• broth – I love bone broth for the extra protein and nutrients. Vegetable or chicken broth also work.

How to Make White Bean Sweetpotato Soup

First, dice any veggies you need for the soup – carrots, onions, shallow and sweetpotato.

Then, turn on your instant pot to “SAUTE” and saute the shallot, garlic, onion, carrots and diced sweetpotatoes in some olive oil.

We don’t add the kale until later since it wilts so quickly. However, if you want it to take on more flavor, you could add it at this step.

Once the onions and garlic start to soften and become fragrant, cancel the “SAUTE” function and add your canned tomatoes, barley, broth and spices.

Then, set your instant pot to the “PRESSURE COOK” setting for 15 minutes.

Once the instant pot timer is done, you can let it naturally release before pushing the button to release the rest of the pressure.

Finally, add the drained white beans and kale in. Stir well, until everything is warm and mixed, and the kale starts to wilt.

If you don’t have an instant pot and want to make this on the stove or in a dutch oven, just scroll down to the “NOTES” section. It still just requires one pot!

Storage

Store your white bean sweetpotato kale soup in the fridge for up to 4 days.

It also freezes well, for up to 3-4 months. My favorite way to freeze them is in souper cubes, and you have control over the serving sizes to heat up quicker, too!

Servings 4 -6

Sweetpotato White Bean Soup

Sarah Schlichter, MPH, RDN

This Sweetpotato White Bean Soup is a nourishing, cozy year-round soup, with sweetpotatoes, white beans, veggies and barley. When you need something fast, this instant pot soup comes together in only 30 minutes. Pair with bread or enjoy it on its own!

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Ingredients  

1x2x3x

• 2 Tbsp olive oil
• 1 small white onion, diced
• 1 shallot, diced
• 2 garlic cloves, minced
• 2 carrots, peeled and chopped
• 1 medium sweetpotato, peeled and diced
• 1 tsp salt
• ¼ tsp ground black pepper
• ½ tsp smoked paprika
• 4 cups bone broth/vegetable broth
• 1 cup pearled barley
• 1 can diced tomatoes
• 2 cans cannellini beans
• 1-2 cups chopped kale, optional
• parsley, for serving
• grated cheese, optional, for topping

Instructions 

1. Click SAUTE mode on instant pot and add olive oil. Once oil is warm, add in onion, shallot, garlic, carrots and sweetpotatoes. Saute for 3-5 minutes, or until onions start to brown and garlic is fragrant.
2. Hit CANCEL on instant pot, and add in spices, broth, barley and canned tomatoes.
3. Set the timer for 15 minutes and hit PRESSURE COOK or manual. Note that it will take 5-10 minutes to warm up.
4. Once the instant pot is done, let it manually release for 5 minutes, and then release the rest of the pressure by pushing the quick pressure release button.
5. Remove the lid of the instant pot and add drained beans and kale. Give it a good stir and let it sit for 2 minutes for the beans to warm and kale to start to wilt.
6. Serve with grated parm cheese and parsley, if desired.

Notes

To make in regular dutch oven:

1. In a large cooking pot or dutch oven, heat olive oil over medium high heat. Add in shallots, onions and garlic, sauteing for 2-3 minutes.

2. Add in diced carrots, sweetpotatoes and spices, and continue to sautee for 3-5 minutes, or until vegetables start to soften.

3. Add in broth and canned tomatoes and bring the mixture to a boil.

4. Once the mixture is boiling, add in pearled barley. Cover and reduce the heat to a simmer for 15-20 minutes.

5. Once the barley is cooked, add in rinsed and drained beans and chopped kale. Give everything a stir and let the kale soften. Add more spices in as necessary.

6. Serve warm, adding grated cheese as desired. Serve with sourdough or french bread. 

Equipment

Instant Pot

Nutrition

Serving: 1Calories: 370kcalCarbohydrates: 62gProtein: 16gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 881mgPotassium: 714mgFiber: 12gSugar: 8gVitamin A: 13891IUVitamin C: 21mgCalcium: 100mgIron: 3mg

Did you make this recipe?Let us know how it was!