Happy Tuesday everyone! September is just flying right by, isn't it? I'm here with a recipe post today and am linking up with Emily & Mary, so make sure you check up their linkups for more great recipes!
I cut the recipe in half because my husband usually isn't a fan of white beans, but even he really enjoyed it & I imagine it would freeze well.
2 15.5 oz can of white beans
1/2 red pepper
1/2 sweet potato*
1/2 jalapeno (seeds or no seeds depending on your heat preference)
1/2 yellow onion
2-3 cloves garlic
~2 cups of vegetable broth
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon cumin
*I should have used a full sweet potato but I was having the most difficult time chopping it, so I ended up only using half.
The above ingredients are what I used to make half of the original recipe. I will also add that I ended up just using minced garlic you find in the spices aisle because my hand hurt so much from chopping everything else by that point. A food processor would have really come in handy! I poured enough broth in to cover the bottom while I added in the ingredients I was chopping. At the end I added in the white beans and then poured in enough broth to cover the entire mixture. I ended up going back about an hour later and adding a second can of beans since I didn't use as much sweet potato.
You're instructed to dice up the ingredients-- going back to the fact that I don't have a food processor and I hate chopping things, my version of the soup was more chunky; I liked the added color!
Robin used dry beans in her recipe but I wasn't able to find the ones I needed at the grocery store so I just used canned and it worked out fine. If you use dry beans make sure you soak them for at least 24 hours in advance!
The directions are simple-- you just dice/chop everything up and add it into the crock pot and it's ready in 4-6 hours. [see the original/full recipe here]
While we're on the subject of soups. I also made this potato soup recipe Katie posted last year. I've tried quite a few different potato soup recipes and this is the only one that actually turns out! I made this again a couple of weeks ago and it was just as good. The only changes I make to the recipe is I use southern style hash browns (the little squares) instead of shredded & when I make it again I think I'll use cream of celery instead of cream of chicken. I would go as far as to say it's a pretty good copycat recipe for Panera's potato soup.
What are some of your favorite soup recipes?