Did you ever notice how chipotle peppers just LOVE sweet potatoes? It’s a match made in heaven, and when you throw in black beans and some avocado, you get a delicious, spicy, sweet potato soup that will warm you up all winter long.
You might know if you follow this blog that I recently moved to Arizona. I grew up in Chicago, moved to Boston after college, and after a very long time complaining about the cold, and the clouds that seemed to hang around for months at a time, and the 4:15pm sunsets all winter, I packed it up and moved southwest. And I LOVE it! Winter now means 5:30pm sunsets – very do-able, and today is a chilly 63 degrees with just a few puffy clouds. Like I said, LOVE it!
Everyone said I’ll miss the colors of fall. Can’t say that’s happened yet – ’cause I love not having to rake. And the first snowfall. Nope, ’cause I know once it starts, it doesn’t end. And grass. Mmm, maybe a little but I can get used to the pool instead.
Here’s what I do miss though – soup. Soup is the best part of fall and winter. I used to make a big pot every week starting in early September, and I loved the leftovers and those no-cook nights. It’s finally cool enough here that I started craving soup, and since I had a few sweet potatoes and some chipotle peppers, this is the first one of the season I came up with – Chipotle Sweet Potato and Black Bean Soup.
I’ll probably still make a pot of soup each week, but I guess now the season will be short – mid December through February I’m guessing. That’s OK – I can deal with it cause I don’t have to shovel!
- 1 medium onion chopped
- 1 tablespoon canola oil
- 2 pounds sweet potatoes peeled and cut into 1-inch pieces
- 6 cups low sodium vegetable stock
- 2 tablespoons chipotle peppers in adobo sauce more or less to taste
- 3 teaspoons salt to taste
- 1 can black beans drained and rinsed
- 3 tablespoons chopped fresh cilantro
- optional garnish: avocado
In a large stock pot, salute onion in oil over high heat, until wilted and started to turn golden.
Add vegetable stock and sweet potatoes. Bring stock to a boil, reduce heat, cover and simmer about 20-30 minutes, or until sweet potatoes are tender.
Add chipotle peppers.
Puree the soup with an immersion blender, or in batches in a regular blender.
Add black beans, and salt to taste.
Add cilantro just before serving.
If desired, garnish with avocado pieces.
Do you make soups in the winter? What’s your favorite?