Saturday, March 28, 2015

Chipotle and Honey Sweet Potato and Black Bean Soup

We are 8 days into Spring here in Maryland, and the high today only reached 41 degrees. We even saw flurries while we were out and about this afternoon. I sure wish it would get warm outside, but if it is not going to, then at least I have a good reason to eat more soup. I am loving this chipotle and honey sweet potato and black bean soup because it is healthy, sweet and spicy, and warming to the soul. Since it is so healthy, I can serve it with not-so-healthy tortilla chips smothered with melted cheese. Yum! Another reason to love it is that is is simple to make, fairly inexpensive, and it makes a lot of leftovers. I actually think it taste even a bit better the next day, as the flavors get a chance to meld together more in the fridge overnight. We topped our soup with the toppings listed below, but you can top yours with whatever you like. 

If you are not familiar with chipotle peppers in adobo sauce, here is a word of caution: they are hotter than you think! Since I love spicy, I added 4 peppers and a bit of the sauce into my batch of soup. If you like a little spice but not too much, I'd recommend adding 2 peppers to start with. Then you can taste and add in more if you think you can handle it. If it tastes too spicy, a little more honey can cut the heat and make it more sweet. Enjoy!

Chipotle and Honey Sweet Potato and Black Bean Soup

2 Tbsp. of extra-virgin olive oil
1 small red bell pepper, diced
1 small sweet onion, diced
2 cloves of garlic, pressed
2 cans of black beans, drained
5 Tbsp. of honey
3 - 4 chipotle peppers in adobo sauce, chopped finely (use more peppers for more heat)
2 Tbsp. of fresh cilantro leaves
Juice of 1 small lime
Salt and pepper
4 cups of chicken broth or vegetable broth
2 large sweet potatoes, peeled and cut into 1/4-inch to 1/2-inch cubes

Suggested toppings:
Toasted tortilla chips
Greek yogurt or sour cream

Put the olive oil into a large pot and set over medium heat. Once hot, add in the diced red pepper and onions. Cook, stirring often, for about 5 - 7 minutes. Then add in the pressed garlic and cook until fragrant, about 45 seconds. Adjust the heat to medium-low. Add in the black beans, honey, chipotle peppers, and lime juice. Add in a dash of salt and pepper. Pour in the broth and stir. Cook for about 15 minutes. Add in the cubed sweet potatoes and cook for about 15 - 20 minutes or until sweet potatoes have softened. Taste soup and adjust flavor by adding in salt, pepper, or more honey, if desired.

Ladle the soup into bowls. Let everyone choose their own toppings.

*One thing Greg and I loved as a side to this was chips and cheese! Preheat oven to 225. Spread chips in a single layer on a baking sheet and top with grated cheese. Place in oven and cook until the cheese is melted.

Recipe Source: The Faux Martha 

Recipe makes approximately 6 - 8 servings.