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
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
- 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.