Monday, October 25, 2010

Sweet Potato Soup

My friends, soup weather has officially arrived.  But not the heavy potato cheese soup or beef stew weather.  Not quite.  Those soups don't come into season for me until my tomato plants get frozen, and currently they are still hanging in there.  No, the soup that I'm loving lately is light and fresh and still tastes just enough like summer to help me not miss my favorite season too much.  May I present Sweet Potato Soup.  Mmm, I love this stuff.  I got the recipe from a Relief Society meeting for my church.  You can make it as spicy as you want and since I am such a spice sissy I made it pretty mild using only half a jalapeno and no adobo or chipotle sauce, but it was still lovely.  I hope you enjoy it too!

Sweet Potato Soup
Printable Recipe

1 green pepper, chopped
1 med. onion, chopped
2 cloves garlic, diced small (I just used my garlic press)
2 lg. sweet potatoes, cut small
3 cups cooked black beans (I used canned, rinsed)
1 can diced tomatoes
2 cups frozen corn
1 T. adobo or chipotle sauce (optional)
1 whole jalapeno (optional, I used half)
2 t. extra virgin olive oil
1 T. chili powder
1 1/2 cups water
1 1/2 t. coriander (optional)
1 1/2 t. cumin
1 1/2 t. salt

Peel and chop sweet potatoes into small cubes (keep wet so they don't go brown) and set aside.  Dice:  onion, green pepper, garlic, and jalapeno; place in a large saucepan and cook till onions are translucent.  Stir in seasonings--cook 1 minute more.  Stir in sweet potatoes and add remaining ingredients.  Bring to a boil, stirring occasionally.  Lower heat and simmer 40 minutes or until sweet potatoes are cooked through.  Adjust seasonings to taste.  We garnished ours with a dollop of sour cream.  Although I didn't have any avocados, this would be divine with an avocado garnish too.

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