cook it: back bean and sweet potato soup

go ahead and drool.
i promise this meal is worth it!

I loved the cool weather this past weekend!  It made me so excited about soup season this fall.  I found this recipe on Pinterest last week and thought it sounded like the perfect quirky alternative to regular old vegetarian chili.  I don't know if its the blend of spices or the addition of sweet potatoes, but this soup is great!  This recipe serves about 8-10, so invite over a few friends and enjoy!

ingredients:

1 1/2 onions chopped

2 gloves garlic minced

1 poblano pepper diced* (optional)

1 tablespoon olive oil

1 1/4 teaspoon cumin

1 tablespoon chili powder

28 ounces petite diced tomatoes (in juice)

8 cups of broth (i make my own veggie broth)

1 teaspoon seasoned salt

1/2 teaspoon pepper

1/2 teaspoon dried oregano

1 large carrot peeled and diced

1 large sweet potato peeled and diced

1 cup frozen corn

2 cans of black beans, rinsed and drained

1/2 cup fire roasted salsa

1/4 cup corn starch

directions:

1) heat olive oil over medium-high heat, add onion and saute for 5 minutes (until tender and golden)

2) add garlic and poblano pepper and saute for another minutes (until frgrant)

3) add cumin and chili powder and saute for another 2 minutes

4) lower heat to medium-low and add tomatoes and broth (save 1/4 cup broth), make sure to loosen any browned bits in pan

5) add all remaining ingredients except cornstarch and reserved broth

6) in a small bowl whisk together cornstarch and remaining broth until smooth.  add this to the chili pot and stir until well mixed.  bring to a boil for 2 minutes.

7) simmer over low heat uncovered for 1 hour. the continue to cook with a lid for 30 minutes.

serve topped with fresh cilantro, monterrey jack cheese and crusty bread.