Slow Cooker Spicy Sweet Potato & Bean Soup

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Cozy up to a belly-warming soup that couldn’t be more nourishing. A velvety, nutrient-dense broth of light coconut milk, sweet potato, and vegetable juice is filled to the brim with hearty bites of root vegetables and white beans. Add some warming spices, and you have yourself one tasty and filling soup.

Slow Cooker Spicy Sweet Potato & Bean Soup is completely vegan, containing no meat or dairy products. Though filling, it’s light enough for your body to digest into energy quickly. The medium-chained fatty acids found in the coconut milk are easy for the body to use, rather than store as fat, so you don’t need to fear coconut milk fat in recipes! Add to that the health benefits of sweet potatoes, and the vitamins, fiber, and protein of the beans.

Try it and do let us know your thoughts!

Other recipes you might like:
Sweet Potato Salad with Blood Orange Vinaigrette
Slow Cooker Sweet Potato and Kale Soup
Slow Cooker Hearty Vegetable and Bean Soup

Slow Cooker Spicy Sweet Potato & Bean Soup

Slow Cooker Spicy Sweet Potato & Bean Soup

Yields: 8 servings | Serving Size: 1 cup | Calories: 267 | Total Fat: 5 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 433 mg | Carbohydrates: 49 g | Dietary Fiber: 11 g | Sugars: 10 g | Protein: 8 g | SmartPoints (Freestyle): 9


  • 1 medium sweet potato
  • 1 tablespoon extra-virgin olive oil
  • 1 onion, diced
  • 4 medium carrots, peeled and sliced into 1/2" pieces
  • 1 (15 ounce) can Great Northern Beans
  • 1 cup vegetable juice, optional tomato juice
  • 2 1/2 cups vegetable broth
  • 1 cup canned lite coconut milk
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon cumin
  • 1/2 teaspoon black pepper
  • Kosher or sea salt to taste
  • 1 teaspoon freshly grated ginger


  1. Preheat oven to 400 degrees. Wrap sweet potato in foil, place on an oven safe pan and bake until tender, approximately 1 hour. Allow to cool slightly before peeling.
  2. In a medium skillet, add oil and sauté onion over medium-low heat until tender, approximately 5 minutes. Add onion, sweet potato, and all other ingredients to the slow cooker, stir to combine. Cover and cook on low 6-8 hours, or high 3-4 hours.
  3. Stovetop version: Follow the instructions above except add ingredients to a heavy pot, bring to a boil over medium-high heat, reduce heat to a simmer and cook until carrots are tender, approximately two hours. Add additional broth or water for a thinner soup consistency.


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8 Comments on "Slow Cooker Spicy Sweet Potato & Bean Soup"

  1. Lynn  September 20, 2015

    I am trying many of your recipes and everything is delicious, I am slowly losing weight.

    • SkinnyMs  September 20, 2015

      Good for you, Lynn! Losing weight slowly is the best route. I lost 30 pounds by following a clean eating program, which I still adhere to. I've been able to maintain my weight for quite a
      few years. My story:

  2. Vanessa  February 14, 2016

    This soup is delicious! I’m looking forward to trying your other recipes too. Thank you!

  3. Maria  April 3, 2016

    I am in Australia. What would our equivalent be to Great Northern Beans. The soup recipes all sound absolutely delish, especially with our winter coming along. Many thanks Maria

  4. Susan  December 15, 2016

    If you’re using a slow cooker, why not use dry beans? They’re much better for you than canned beans.

    • Nichole Furlong  December 17, 2016

      Hi Susan, you can substitute dry beans. However, even when cooking dry beans in a slow cooker they need to be soaked in water for 24 hours before using. The dry beans won’t cook in time otherwise!


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