Sweet Potato, Black Bean, and Almond Butter Soup: Getting Ready for Fall
Well, I’m doing pretty good so far in my efforts to stock our freezer with meals for when things get super-busy this fall. I saved a big portion of the gumbo from last week for the freezer, and yesterday afternoon, I got to work cooking up this soup:
Yep, I had to wear my sunglasses inside as I cooked. The onion was crazy strong!
I know, I know—soup in August? Nope, not appealing to me either. But the idea of being able to just pull this soup out of the freezer on a chilly October day is VERY appealing. So I froze all of it, and when the season turns, it will be waiting!
Sweet Potato, Black Bean, and Almond Butter Soup
1 large onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
2 large sweet potatoes, peeled and chopped
2 cans black beans, drained and rinsed
4 cups chicken stock
1 tsp. cumin
1 tsp. paprika
1 tsp. cardamom
1 tsp. chili powder
salt to taste
1/3 cup creamy almond butter
Heat olive oil in a soup pot. Add onion and garlic, cook until softening (about 10 minutes). Add bell pepper and sweet potatoes and cook for another ten minutes. Add black beans and spices. Stir well to incorporate spices. Add chicken stock, then bring to a boil. Boil for ten minutes, the reduce heat and simmer for at least one hour. Stir in almond butter and simmer for another 5 minutes.
Eat, or cool totally and freeze!
Pictures of the process:
And the finished product:
Mmmmm…even though I froze it, obviously I had to taste it first. So good! It would be good even without the almond butter, but it really does make it SO creamy and rich. Delicious!
Hope you have a good Friday! We’re taking Lila to the pool, and then to a baseball game tonight—her first one!