Black Bean & Sweet Potato Soup.

It seems as thought our winter weather has arrived. Well, actually, it’s usually our fall/winter weather, or at least our typical October-April weather, but we’ve been unseasonably on on the good side with the weather, and it saw fit to give us sun, snow, sun, more sun, then beautiful snow. Now, we are currently in the slush stages. You know, the post-snow rain that happens when the temperature hovers just above freezing, causing the cold rain to to pelt the snow but not enough to melt it, but just enough to turn it into a giant, town-wide slushie. But not the delicious kind; the gray, “oh-gosh-everything-is-wet-and-cold-and-I’m-staying-inside-forever” kind.

These are also known as “soup days.”

Black Bean & Sweet Potato Soup

Now I’ve said this before and I’ll say it again- I’m definitely ok with this weather! All those sunny days were making me feel guilty for holing up and reading all day, or spending all day inside baking. Slushie weather encourages me to stay inside with warm yoga pants, a book I just got from the library (reminder: all the cool kids go to the library), and some soup.

Gathering up some humble ingredients, this soup is incredibly easy, and very versatile. Let’s go!

IMG_2909carrotsceleryThe first time I had this soup was this past Christmas at my parents’ home in Missouri. Spending the Christmas season at with family was something so precious, and because we were there for three weeks, we didn’t have to cram in 116 activities into a short time there. We were able to spend time just hanging out and being, without people having to drastically alter their schedules. Because of this, we didn’t eat all our meals together. It was more of a “dinner is on the stove when you want it” sort of schedule. This black bean soup made it onto the stove a couple few times, which I was more than ok with! After the first few bites, Matt looked up at me and said, “We have to make this when we get home.” I concurred, whole-heartedly.

So here I am, in the slushie days, making soup that reminds me of family, creates a warmth for your soul, and is ridiculously delicious.

black bean and sweet potato soupDid I mention that cornbread is a must? Because it is. I mean, you could also use tortilla chips because, yum, but there is just something so wonderful and homey about cornbread. Need a cornbread recipe? Try this Rosemary Browned Butter Cornbread that I made last month. Some in your soup, some drizzled with honey. So. Good.

browned butter rosemary cornbreadI’ve altered the recipe quite a bit from the original, but it turned out just as hearty and delicious. Happy Slushie Days to you, friends!

Black Bean & Sweet Potato Soup

serves: approximately 6

2 tablespoons olive oil

1 medium onion, chopped

3-4 celery stalks, finely chopped

4 carrots, peeled and thinly sliced

1 large sweet potato (approximately 2 cups worth), scrubbed and cubed

5 cloves garlic, minced

3(15 ounce) cans black beans, drained & rinsed

1 (14 ounce) can chicken broth

1 teaspoon cumin

1 Tbsp. taco seasoning {recipe for amazing taco seasoning here!}

1/2-1 teaspoon salt (to taste)

ground black pepper to taste

1 cup shredded Cheddar cheese {topping}

1 cup sour cream {topping}

Heat the oil in a large pot over medium heat. Stir in the onion, celery, carrot, and garlic, and cook 5 minutes, until tender. Add sweet potato cubes. Mix in 1 1/2 cans black beans, a can’s worth of water, and chicken broth.

In a blender, puree remaining cans of beans until smooth. Mix into the pot. Bring soup to a boil. Reduce heat to low. Mix in cumin, taco seasoning, salt, and pepper. Simmer 20 minutes. Garnish with Cheddar cheese and sour cream to serve.

This soup is, as is with most soups, delicious the next day. It also freezes well! It also goes well over a bowl of rice. Basically, it’s versatile. Enjoy!

Source: adapted from my dear mother

Listening to: “Her” soundtrack


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