Happy Friday my friends!
My SOUP-er de-DUPER friends! 😀
Guess what, guess what, guess whaaaaaaaaaaaaaaaat!
I FINALLY USED MY CROCK POT!!!!!
I know, I know, it’s only two weeks until SPRING (yay!)…better late than never, right? What can I say, not only did Meghan MOTIVATE me with her delicious soup, but she also INSPIRED me to make one of my own! And well, by the title of this post, I’m guessing you know where the other bit of inspiration came from! 😉
But for now, forget about the #STRANGE
butgood...you wanna know what I absolutely love, yet frequently forget, about making soup?
It’s SO flippin’ EASY!
And if you plop your ingredients in a slow cooker, it’s virtually IMPOSSIBLE to mess up…even if, say you forget all about it while you become totally engrossed in your very first episode of Downtown Abbey…hypothetically speaking of course!
Now it’s time for some #strangebutFUN…
I’m gonna learn ya the ways in how to be SOUPER! 😉
First, gather up your ingredients…
One ginormous sweet potato…check!
Half a red onion (and plenty of curse words for chopping)…check!
A can of black beans…check!
Some expired canned tomatoes…umm, check?
Hey, we’re building antibodies here, people! 😉
An array of your favorite spices…check!
And don’t forget the cinnamon!
Hey, I did say your FAVORITE spices! 😉
And last but not least, a little seeeeeeeeeecret ingredient…the one thing that will turn the contents of your slow-cooker into something rich…something creamy…something
You may think I’m a little “nuts” but just trust me on this one folks! 😀
Because this soup…
Sweet & Spicy Sweet Potato Soup
Prep Time: 15 minutes
Cook Time: 3-4 hours
Keywords: slow-cooker entree soup/stew high fiber high protein vegan vegetarian low-sodium
Ingredients (Serves 6)
- 1 large sweet potato, chopped (about 3 cups)
- 1/2 large red onion, chopped (1 cup)
- 1 15oz can black beans, rinsed and drained
- 1 28oz can no-salt-added whole plum tomatoes, crushed with hands
- 2 cups low-sodium vegetable broth
- 1 cup water
- 1 Tablespoon cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne (optional)
- 1/2 teaspoon cinnamon
- 1/3 cup unsalted creamy almond butter
- 3 cups fresh spinach
- fresh cilantro for garnish
1. Combine all ingredients except for almond butter and spinach in a slow cooker.
2. Cook on high for 3-4 hours or low for 5-6.
3. Just before serving, stir in almond butter and fresh spinach.
4. Garnish with fresh chopped cilantro.
I really canNOT sing the praises of this soup enough!
It smells like Heaven, tastes like a dream, and…
Well, as my girl Brittany would say, “Isn’t it purrrrrdy?”
Seriously, you have GOT to make this!
No really, you HAVE to…because if you don’t then I’ll NEVER make it through my surgery today…and c’mon, do you REALLY want that on your conscience? 😉
Now, go forth, live long, and
prosper be SOUPER…strange!
Oh, and be sure to hop on over to Sprint 2 The Table and check in with all the other weirdos!