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Southwestern Sweet Potato and Zucchini Soup
with bacon

Active: 40 Total: 40
Packed with colorful vegetables and topped with crisp bacon, this chowder offers a great way to make use of fresh summer produce. Tahini adds richness and gives the chowder a creamy base.
Smarts: Soups make great freezer meals, so be sure to freeze any leftovers for an easy and quick meal later this season.


Southwestern Sweet Potato and Zucchini Soup:
  • Cumin - 1 tsp
  • Coriander, ground - 1 tsp
  • Paprika, smoked - 1/2 tsp
  • Salt - 1/2 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Garlic - 2 cloves , chopped
  • Sweet potatoes - 12 oz , peeled and cubed
  • Carrots - 8 oz , chopped
  • Zucchini - 8 oz , cubed
  • Bacon - 12 strips , chopped
  • Chives - 1 Tbsp , chopped
  • Stock, any type - 3 1/2 cups
  • Tahini - 3 Tbsp


  1. Make spice blend - Combine cumin, coriander, paprika, salt, and red pepper flakes. (Can be done up to 5 days ahead)
  2. Garlic / Sweet potatoes / Carrots / Zucchini / Bacon - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Chives - Chop chives.

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  1. Heat a large Dutch oven over medium heat. Add bacon and saute until crisp, 8 to 10 minutes. Use a slotted spoon to set bacon out on a paper towel-lined plate.
  2. Drain all but 1 Tbsp / 15 mL (for 4 servings; adjust if customizing) of bacon grease from the pan.
  3. To remaining bacon grease in the pan, add carrots and saute for 4 to 5 minutes to get them started cooking. Add zucchini and saute for 2 to 3 minutes more.
  4. Add spice blend and garlic and saute until fragrant, ~1 minute.
  5. Add in stock and sweet potatoes. Bring to a boil, scraping up any browned bits on the bottom of the pan.
  6. When chowder is boiling, reduce heat to a low simmer and cover with a lid. Simmer, covered, until sweet potatoes are tender, ~15 minutes.
  7. When potatoes are tender, remove lid. Stir in tahini. Taste and season with some salt and pepper.
  8. Ladle soup into bowls. Top with bacon and chives. Enjoy!



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