With Punxsutawney Phil declaring six more weeks of winter, today is a great day to make this warm and hearty soup! Made with mostly pantry staples. this soup is healthy, easy to make, and delicious! Perfect for cold winter days!
Well, Punxsutawney Phil declared six more weeks of winter today. While the Northeast is being pummeled with snow right now, we are enjoying weather that feels more like early spring. Even the bulbs in our flower bed out front are starting to poke their way out of the ground. It does not feel like winter here. Maybe we will still get some snow sometime in the next couple of weeks. And when we do, this soup might just make it's way back into our dinner rotation.
Saturday was busy with other things, so we never made it to the grocery store. Sunday came and that meant that we had to make do with what we had on hand. We have lots of sweet potatoes just waiting for for us to use them. So that narrowed down my ideas. And soup felt like an easy thing to throw together. Everything else was a pantry staple for us. Thanks to a fantastic combination of spices, this was soup was really delicious!
This soup turned out pretty delicious. It's almost a hybrid of a soup and a chili. It's warm, healthy, and cozy. It's healthy and filling, hearty and delicious. It's gluten free and can be made vegetarian. It's also pretty quick to put together.
2 tablespoons olive oil
1/2 yellow onion, diced
2 teaspoons coriander
1 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon chipotle chili powder (optional)
3 tablespoons tomato paste
2 large sweet potatoes, cut into chunks (about 4-5 cups)
32 ounces chicken broth (or vegetable if making vegetarian)
1 cup frozen corn yellow or white
2 15 ounce cans black beans drained and rinsed with cold water
Optional: avocado, grated cheese, sour cream, tortilla chips
Heat the olive oil in the bottom of a large pot over medium high heat. Add diced onion, and sauté until onion is translucent. Add spices to the bottom of the pot and sauté for 30 seconds. Add tomato paste and stir. Add sweet potatoes and stir to coat in tomato paste and spices. Add chicken broth to the pot and stir. Add corn and black beans.
Bring soup to a boil. Reduce to a simmer and cook for 25-30 minutes, or until sweet potatoes are cooked through, stirring occasionally. If the liquid gets low, feel free to add a cup or more of the chicken broth or water as needed. Serve with desired toppings. Makes about 6 servings.
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