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!

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

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. 

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