Black and White Bean Sweet Potato Soup with Chipotle Chilies (WFPBNOGF)*
Prep Time
30 minutes
Prep Notes
For easier digestion, you can soak the beans overnight with one sprig rosemary, garlic, and a bay leaf. Cover with a plate.
Cooking Time
Six Hours in a Slow Cooker
Yields
6 servings
Ingredients
2 medium red onions, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
2 sweet potatoes, peeled and chopped
2 medium carrots, sliced
6 garlic cloves, minced
4 teaspoons cumin
10 ounces dried black beans
6 ounces dried great northern beans
1 tablespoon chopped canned chipotle chilies
7 cups water
2 tablespoons fresh lime juice
2 teaspoons coarse sea salt
1/4 teaspoons ground black pepper
Directions
1. Dry saute onions for 8 minutes stirring constantly on medium-high heat.
2. Add bell peppers and saute until beginning to brown, about 5 more minutes.
3. Add garlic and cumin. Stir one minute.
4. Transfer mixture to a 6-quart slow cooker. Add beans, sweet potatoes, carrots and chipotles, then 7 cups of water. Cover and cook on high until beans are very tender, about six hours.
5. Transfer 3 cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker.
6. Stir in lime juice, salt, and pepper.
7. Ladle soup into bowls. Spoon a dollop of cashew sour cream on top of soup and sprinkle with chopped green or red onions, lettuce, tomatoes, avocado, chives, and cilantro as desired.
Notes
This spicy Mexican-inspired soup is a wonderful alternative to traditional chili. It packs a lot of flavor and can make a meal all by itself.