Beef and Sweet Potato Soup gives you a hearty dinner with ground beef, sweet potatoes, white beans, kale, and plenty of vegetables. Each serving has 36 grams of protein, so a bowl can actually hold you over through the evening.
The beef broth and diced tomatoes make up the base, while carrots, celery, and onion add familiar vegetable soup flavor. Smoked paprika, thyme, oregano, and Worcestershire sauce add more depth without making the soup spicy. A little lemon juice at the end keeps everything from tasting too heavy.
This is a good fall dinner when the weather cools down and everyone wants something warm.
Serve it for a family meal, pack leftovers for lunch, or make enough to cover dinner for a couple of nights.
The sweet potatoes and cannellini beans make each bowl substantial without a long ingredient list of extras on the side.
Why You’ll Love This Beef and Sweet Potato Soup
High in Protein
Each serving has 36 grams of protein from lean ground beef and cannellini beans.
A Complete One-Pot Dinner
Ground beef, sweet potatoes, beans, kale, and vegetables make this a filling meal in one bowl.
Good for Meal Prep
Make a batch for dinner and save the remaining servings for lunches during the week.
Family-Friendly Fall Dinner
The familiar beef and vegetable flavors make this an easy choice for a cozy family meal.
A large Dutch oven and a wooden spoon make it easy to prepare the soup in one pot.
Ingredient Substitutions
Ground Beef
Use ground turkey or ground chicken instead of lean ground beef.
Cannellini Beans
Replace cannellini beans with great northern beans, navy beans, or chickpeas.
Kale
Use baby spinach or chopped Swiss chard instead of kale.
Beef Broth
Use chicken broth or vegetable broth if beef broth is unavailable.
Sweet Potatoes
Replace sweet potatoes with butternut squash or Yukon Gold potatoes.
Fresh Lemon Juice
Use a small splash of apple cider vinegar or red wine vinegar instead of lemon juice.
Fresh Parsley
Use 2 teaspoons dried parsley if fresh parsley is unavailable.
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High Protein Beef and Sweet Potato Soup
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 1 tablespoon olive oil
- 1½ pounds lean ground beef
- 1 medium yellow onion diced
- 2 medium carrots peeled and sliced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 5 cups low-sodium beef broth
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 1 can (14.5-ounce) no-salt-added diced tomatoes
- 1 can (15-ounce) cannellini beans drained and rinsed
- 2 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 2 cups chopped kale
- 1 tablespoon fresh lemon juice
- 2 tablespoon chopped fresh parsley
Instructions
- Heat olive oil in a large Dutch oven over medium heat.
- Add ground beef to the Dutch oven. Cook for 6 to 7 minutes, breaking the beef apart with a wooden spoon, until browned.
- Drain excess fat if needed.
- Add onion, carrots, and celery. Cook for 5 minutes, stirring occasionally.
- Add garlic, smoked paprika, thyme, oregano, salt, and black pepper. Cook for 30 seconds.
- Add beef broth, sweet potatoes, diced tomatoes, cannellini beans, tomato paste, and Worcestershire sauce. Stir well.
- Bring the soup to a boil. Reduce the heat to low. Cover the Dutch oven. Simmer for 20 to 25 minutes, or until the sweet potatoes are tender.
- Add kale. Simmer for 3 to 4 minutes, or until the kale wilts.
- Stir in lemon juice and parsley.
Notes
Tips and Tricks
Remove tough kale stems – Strip the leaves from thick stems before chopping so the kale stays tender. Check the largest sweet potato pieces – Test a larger cube with a fork to make sure the potatoes are soft throughout. Adjust thick leftovers – The beans and sweet potatoes absorb broth as the soup sits. Add a little extra broth before serving if needed.Storing and Reheating
Store in the refrigerator – Place cooled soup in an airtight container and refrigerate for up to 4 days. Freeze for later – Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator. Reheat on the stovetop – Place a serving in a saucepan over medium-low heat. Add a splash of broth if needed and heat until hot. Reheat in the microwave – Place a serving in a microwave-safe bowl. Heat in 1-minute intervals, stirring between intervals, until hot.Nutrition
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