A Southern Grace: black and tan orange

October 24, 2015

black and tan orange


Any dish made using black beans and sweet potatoes seems extra appropriate for Halloween (or for fans of the Bengals, Beavers, or Orioles). What luck that sweet potatoes are at their finest in late October and November!

This timely soup is so good for you, and as a small huge bonus, it tastes wonderful too. I've always been a big fan of black beans--they're just so perfectly toothsome and they have a terrific flavor all their own. I didn't always love sweet potatoes, as you may recall; I preferred regular ol' white spuds for the longest time. Now I can go either way, though sweet potatoes are definitely the best choice for this soup.

In addition to the textures and flavors provided by those two main components, there are elements providing both brightness and spice. Lime is a magnificent addition to this soup, as it makes the otherwise solely-soul-warming soup pop. Chipotle peppers in adobo sauce are like ninjas--you never see them coming and they'll knock you flat on your derrière if you're not careful. I added kale to this batch, though I'd leave it out in the future and didn't include it in the recipe. I'm sorry, world. I just don't like that stuff.

All told, this soup is nutritious and delicious, and it'll satisfy your cravings for all things spicy, filling, flavorful, and comforting. Now's the perfect time to order your copy of The Casual Veggie, which came out on Monday! We're having a virtual potluck of delicious vegetable dishes--look below to find some great ideas from some other contributors:

Family Food on the Table: Fall Harvest Rice Salad
Family For Health: Autumn Squash Chicken Stew
My Happy Belly: Sweet Roasted Squash
Parsley and Pumpkins, Kohlrabi Cranberry Salad
Real Simple Good: Kale and Cabbage Salad
The Delicious Balance: Cauliflower Stuffed Acorn Squash
The Weekly Menu: Italian Veggie Popover Pizza
Treble in the Kitchen: Kale Salad with Acorn Squash and Spiced Walnuts
Where is my Spoon?: Cauliflower in Tomato Sauce

Bengal Beaver Oriole Halloween Soup
(printable recipe)
Serves 8-10
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 tablespoon finely chopped canned chipotle pepper in adobo sauce (remove seeds)
  • 3 cloves garlic, minced
  • 1 large sweet potato, peeled and diced into 1/2" cubes (about 2 cups)
  • 1 roasted red pepper, chopped (you can use jarred, about 2 tablespoons worth)
  • 2 (15-ounce) cans chicken or vegetable broth
  • 2 cups water
  • 3 (15-ounce) cans black beans, drained and rinsed
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 2 (10-ounce) cans diced tomatoes with green chiles
  • 1 tablespoon onion powder
  • 2 teaspoons cumin
  • 1/2 teaspoon red pepper flakes
  • 1/2 bunch of cilantro, chopped
  • 1 lime, juice and zest
  • Salt and pepper, to taste
In a large soup pot, heat the olive oil over medium high heat.
Add in the onion and cook until tender and translucent. Add in the garlic and cook for about 2 minutes. Add the chipotle, and cook about another minute, until chipotle is fragrant and softened.
Stir in the sweet potato and roasted red pepper. Cook for 5 minutes.
Add in the broth, water, beans, and tomatoes. Stir well.
Add the onion powder, cumin, and red pepper flakes.
Cover and bring to a boil. Reduce to a simmer and cook covered for 25 minutes over low heat.
Season with salt and pepper.
Turn off heat then add the cilantro, lime juice and lime zest.
Mix well and serve with sour cream, avocados, limes, cilantro, and anything else that sounds good.


Alicia Foodycat said...

That looks so good! Seriously hearty.

Angie Schneider said...

It looks hearty and very delicious!

Sue/the view from great island said...

That looks absolutely luscious!

Deana Evans said...

Sounds wonderful! Hearty & delicious!

Rachel Norman said...

This soup is right up my ally! And perfect for the cooler weather...and Halloween! Yay for the cookbook! :)

Adina said...

This is exactly what I need right now, something really warming, I am freezing here.

Beth said...

I'm not a fan of any of those teams, but I love the combination of black beans and sweet potatoes. That cookbook looks terrific, and I'll be sure to check it out!

Rosa's Yummy Yums said...

So comforting and scrumptious!



Mushbir Nidhal said...

This post very good read for the public as an additive insight. Thanks for sharing..........

Lorraine @ Not Quite Nigella said...

Oooh I absolutely love hearty and warming soups! They make my heart sing! :D

Natalie @ Obsessive Cooking Disorder said...

black beans and sweet potatoes are a cozy mix for fall :) So excited - the weather is getting cold finally here

Barbara said...

Too funny....I don't like kale either. But, must admit in soups it's not bad. Surprised you didn't like it. I detest kale salads etc.
Your soup looks exactly what I'd like to have on the stove on a cold and rainy day. (If cold will ever make an appearance down here!)

Velva said...

You are right this soup is perfect for Halloween. Makes for a beautiful fall soup too. Love it!


Katerina said...

Believe it or not is quite chilly around here these days and this soup is perfect! Does it matter that we don't celebrate Halloween?

Sandy Waddle said...

I've made a turnaround with sweet potatos too! I like the festive colors of this soup, maybe spinach instead of kale for more fall colors...

Big Rigs 'n Lil' Cookies said...

This sounds really good. I would have never considered adding sweet potato to this kind of soup, but you are super smart, with great taste buds so I will try it!