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Hearty Beet Soup with Sweet Potato
Boost your immune system with my soul-warming Beet Soup! It’s overflowing with nutrient-dense vegetables like red beets, sweet potatoes, carrots, and fresh ginger and garlic. This simple, 100% vegan recipe packs a punch – you’ll be reaching for it all winter. *This recipe formally called for 1 tablespoon of vegetable bouillon paste or 1 bouillon cube. As of 10/26/25 I have edited it to include 2 tablespoons of paste, or 2 cubes. Feel free to use the old measurement and add more bouillon to taste once the soup is cooked.
Servings: 6 servings
Ingredients
- 1 tbsp extra virgin olive oil
- 1/2 medium yellow or red onion diced
- 4 cloves garlic minced
- 1 jalapeño pepper seeded and minced
- 2 tbsp ginger minced or grated (about 1 ½-inch knob)
- 1 cup chopped celery about 2 stalks
- 1/2-1 cup chopped beet green stalks or swiss chard stalks
- 1 cup diced carrot about 1 large carrot
- 2 cups cubed beets Peeled. about 2 large beets
- 6 cups vegetable broth or water plus 2 tablespoon Better than Bouillon Vegetable paste or 2 bouillon cubes
- 1 tsp black pepper
- 2 cups cubed sweet potato about 2 small sweet potatoes
- 2 cups chopped beet greens or swiss chard greens
- 3-4 tbsp red wine vinegar
- 1 cup chopped fresh parsley for garnish
Instructions
- Warm the oil in a large Dutch oven or soup pot over medium heat. Add the onion, garlic, jalapeño, ginger, and celery, and beet green stalks, and sauté for about 5 minutes until the onions are translucent.
- Add the beets and carrots, and sauté for another 3 minutes.
- Add the vegetable broth (or water and bouillon) and black pepper. Increase the heat to medium-high and bring the soup to a boil. Reduce the heat to medium and simmer the soup with the lid ajar for 10 minutes, adding more vegetable broth to thin the soup if preferred.
- Add the sweet potatoes and cook with the lid ajar for another 20 minutes or until the beets and sweet potatoes are tender.
- Stir in the beet greens, and cook another 5 minutes until they are tender.
- Remove the soup from the heat and stir in the red wine vinegar. Season with salt to taste and serve hot, garnished with chopped parsley.
Video
Notes
Storage Directions
- Refrigerating: In the fridge, leftover beet soup keeps covered in an airtight container for up to 5 days. Before transferring, allow the soup to cool down completely.
- Freezing: In the freezer, the beet soup will stay fresh for up to 3 months. Store in a freezer-safe, airtight container. Thaw the soup overnight in the fridge or on the stovetop over low heat.
- Reheating: Reheat on the stovetop over medium heat or microwave in 1-minute bursts.
- Chop vegetables small and uniformly. Larger, uneven chunks take longer to cook through. Cut them on the smaller side for consistent texture.
- Use all parts of the beet, including the green leaves and red stems. By leaving them out, you’ll lose serious flavor, texture, and nutritional value. Plus, it prevents food waste!
- If you have more beet greens than the recipe calls for, feel free to add them all to the soup. They will cook down. Add more greens.
- Don’t overcook. Bring the vegetables and broth to a simmer over medium to medium-high heat. Too high of a heat will cause the beets to lose their signature vibrant color, turning them brown.
- Keep beet stains off your cutting board by coating or spritzing the board with a little oil. This stops the beet juice from seeping into the wood.
Nutrition
Calories: 114kcal | Carbohydrates: 21g | Protein: 2g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.4g | Sodium: 1061mg | Potassium: 500mg | Fiber: 4g | Sugar: 9g | Vitamin A: 11362IU | Vitamin C: 11mg | Calcium: 49mg | Iron: 1mg