Celery Sweet Potato and Bean Soup recipe

Source: Recipe and image kindly provided by Diabetes Australia.

Nutritional information per serving
  • Energy: 1052 KJ
  • Total fat: 5g
  • Saturated fat: 0.5g
  • Carbohydrates: 39g
  • DietaryFiber: 13g
  • Sodium: 220mg
40 mins
4 people


  • 5 stalks celery
  • 2 medium sweet potato
  • 1 tablespoon olive oil
  • 400g canned butter beans
  • 1 clove garlic
  • 4 tablespoons fresh coriander or parsley


  1. Trim the hard part of the celery and peel large stringy branches. Cut the celery into small pieces.
  2. Peel the sweet potatoes and cut into small pieces.
  3. Heat the oil in a non-stick saucepan. Add the celery and stir on medium heat for 3 to 4 minutes.
  4. Add the sweet potato and cover with water to about 3 cm over the vegetables. Season with a little salt and pepper, bring to the boil and cook for about 20 minutes.
  5. Add the drained and rinsed beans and simmer for 5 more minutes.
  6. Blend the soup to almost a purée, adding some boiling water if it is too thick. Stir in the finely chopped garlic and herbs of your choice and serve immediately.

Dietitian’s note: Caution if you have high potassium levels

Leave a Reply