Sweet Potato and Black Bean Soup

 Sweet Potato and Black Bean Soup

Happy 2013! 2012 was a big year for me with a new job, big move, and an engagement! With all of those changes, I didn't get to blog as often as I wanted to. A new year means a fresh start though, and that includes the blog. I'm hoping to post easier recipes with more seasonal ingredients. Now that I am in a new place with better lighting, I hope to have higher quality pictures as well.

My first recipe for the year is a Sweet Potato and Black Bean Soup.  This is a new favorite of Josh, who considers soup to be one of his favorite foods. The sweet potato and rice keeps it filling, while it's smokey spice is perfect for a bitterly cold January day.  Since the main ingredients are sweet potato and black beans, it is easy to convert this to a vegetarian recipe by omitting the bacon and using vegetable broth.  I find it more convenient to used canned beans, but they do contain a lot of sodium. I try to combat that  by using reduced sodium beans when possible and fully rinsing the beans and draining them in a colander before using.

The ingredient that creates the biggest flavor influence here though is the chipolte peppers in adobo sauce.   Although the flavor can be very subtle at first, it has a heat that builds in your mouth. If you haven't used these before, I suggest that you gradually add it to the soup in 1/2 tablespoon portions to make sure you don't make it too spicy for your taste.  The peppers are generally canned whole, so you will want to remove them and chop them before adding.  2 tablespoons is equal to about 2 -3 whole peppers, or a 1/3 of the can.


Sweet Potato and Black Bean Soup:

Servings: 4-6                          Time: 45 - 50 minutes      

Ingredients:

• 2 tablespoons Olive Oil
• 1 small Onion, diced
• 1 Green Pepper, diced
• 2 Celery Stalks, diced
• 2 Garlic Cloves, minced or pressed
• 1 large Sweet Potato, peeled and diced
• 3 pieces of Bacon (optional)
• 1 15 oz can Diced Tomatoes, undrained
• 2 tablespoons Chipotle Peppers in Adobo Sauce, chopped
• 1 15 oz can Black Beans, rinsed and drained
• 1 cup Brown Rice, pre-cooked or instant
• 2 1/2 cups of Vegetable or Chicken Broth 
• 1/2 tsp Cajun Seasoning 
• Cilantro, for garnish
• Sour Cream or Greek Yogurt, for garnish

Steps:

1.) Add olive oil to a dutch oven over medium heat.  Add onion, green pepper, celery, garlic and sweet potato. Saute for 3-4 minutes, stirring occasionally until sweet potato becomes tender.
2.) If adding bacon, cook strips in skillet on medium high heat until crispy. Drain on paper towel and crumble into dutch oven.

3.) Add tomatoes, chipotle peppers,  black beans,  and broth. Bring to a boil , then cover and reduce to a simmer for 30 minutes, stirring occasionally.
4.) Add rice and simmer for an additional 10 minutes
5.) Serve with cilantro and sour cream or yogurt.

Soup without Garnish