Mexican Sweet Potato and Bean Soup
One of my favorites, this vegetarian soup is easy to modify and its delicious!
2 tablespoons olive oil
2 cups sweet potatoes, cut into 1/2" chunks
1 medium yellow onion, finely chopped
1/2 cup celery, finely chopped
1 cup baby carrots, finely chopped
3 cloves garlic, minced
2 canned Chipolte peppers in adobo sauce, minced
2 tablespoons dried basil
2 tablespoons dried parsley
1 1/2 teaspoons cumin
1 (15 ounce) can diced tomatoes
10 cups water
2 tablespoons Better than Bouillon, vegetable
1 (15.5 ounce) can cannellini beans, drained and rinsed
1 (15.5 ounce) can red kidney beans, drained and rinsed
1 (16 ounce) package of frozen corn kernels
2 limes, cut into wedges
1 cup sour cream, for topping
1 (8 ounce) package shredded Mexican cheese
1. Heat the olive oil in a deep pot over medium-high heat, stir in carrots, onion and celery. Cook until onion is translucent, about 5 minutes.
2. Add the sweet potatoes and saute another 5 minutes
3. Stir in the garlic, chipolte peppers, basil, parsley and cumin; cook 2 minutes more.
4. Mix in the tomatoes, water and bouillon, reduce heat to medium and simmer until the vegetables are tender, about 30 minutes
5. Stir in the beans and the corn, cook just until heated through
6. To serve ladle the soup into bowls, squeeze lime juice over each bowl and top with a dollop of sour cream and a sprinkling of Mexican cheese
Notes
*This could be very easy to turn vegan by omitting the sour cream and the cheese or substituting the vegan equivalent.
*You can easily substitute butternut squash for the sweet potatoes, before you cook the onions, carrots and celery, saute the squash in the olive oil for 5 to 7 minutes to help often it up before adding the rest of the ingredients.
*You can also adjust the spiciness of the dish depending on how many chipolte peppers you put in the soup. I like 3 and it's hot without being overpowering. At least one is essential for the smoky flavor and bite that it adds. Also remember that adding the sour cream will help tone down the spice level if you get carried away.
*The lime juice is also really important in the overall flavor of the soup. It really helps to bring out the flavor.
*Really you can use any kind of beans you like, I also like black beans in this dish.
Mark didn't eat any so I need a guest nommer, I might have to ask one of my coworkers to volunteer for me. Or if you make it, I'd love your feedback!
2 tablespoons olive oil
2 cups sweet potatoes, cut into 1/2" chunks
1 medium yellow onion, finely chopped
1/2 cup celery, finely chopped
1 cup baby carrots, finely chopped
3 cloves garlic, minced
2 canned Chipolte peppers in adobo sauce, minced
2 tablespoons dried basil
2 tablespoons dried parsley
1 1/2 teaspoons cumin
1 (15 ounce) can diced tomatoes
10 cups water
2 tablespoons Better than Bouillon, vegetable
1 (15.5 ounce) can cannellini beans, drained and rinsed
1 (15.5 ounce) can red kidney beans, drained and rinsed
1 (16 ounce) package of frozen corn kernels
2 limes, cut into wedges
1 cup sour cream, for topping
1 (8 ounce) package shredded Mexican cheese
1. Heat the olive oil in a deep pot over medium-high heat, stir in carrots, onion and celery. Cook until onion is translucent, about 5 minutes.
2. Add the sweet potatoes and saute another 5 minutes
3. Stir in the garlic, chipolte peppers, basil, parsley and cumin; cook 2 minutes more.
4. Mix in the tomatoes, water and bouillon, reduce heat to medium and simmer until the vegetables are tender, about 30 minutes
5. Stir in the beans and the corn, cook just until heated through
6. To serve ladle the soup into bowls, squeeze lime juice over each bowl and top with a dollop of sour cream and a sprinkling of Mexican cheese
Notes
*This could be very easy to turn vegan by omitting the sour cream and the cheese or substituting the vegan equivalent.
*You can easily substitute butternut squash for the sweet potatoes, before you cook the onions, carrots and celery, saute the squash in the olive oil for 5 to 7 minutes to help often it up before adding the rest of the ingredients.
*You can also adjust the spiciness of the dish depending on how many chipolte peppers you put in the soup. I like 3 and it's hot without being overpowering. At least one is essential for the smoky flavor and bite that it adds. Also remember that adding the sour cream will help tone down the spice level if you get carried away.
*The lime juice is also really important in the overall flavor of the soup. It really helps to bring out the flavor.
*Really you can use any kind of beans you like, I also like black beans in this dish.
Mark didn't eat any so I need a guest nommer, I might have to ask one of my coworkers to volunteer for me. Or if you make it, I'd love your feedback!
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