The weather has turned deliciously cool around here again,which, as I’m sure you can guess, is an obvious reason why the crock pot belongs out on my counter. I’ve made quite a variety of crock pot recipes, from Chicken Noodle Soup, to a Simple Lentil Soup, to a hearty Lentil Chili. The other day I was feeling another vegetarian soup, but I wanted to change it up a bit, maybe make something a little smoother. So after touring my kitchen to see what ingredients struck inspiration, I ended up with this delightful, subtly flavored, pureed sweet potato soup. I hope you enjoy it, too! I killed off those leftovers faster than you can say sweet potato soup, and that speaks volumes because normally leftovers and I have a rather tepid relationship.
P.S. Ross? The husband? He enjoyed this soup, too. Mr. I-only-eat-sweet-potatoes-in-fry-form ate this soup and he knew it had sweet potatoes and he still liked it! Again…we’re talking volumes about this soup, here, folks!
Sweet Potato Soup (serves 6-8)
- 2 very large (about 1.5 pounds worth) sweet potatoes, peeled and cubed
- 1 can cannellini beans, rinsed and drained
- 4 cups water
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon chili powder.
If not already done, peel and chop the sweet potatoes and rinse and drain the cannellini beans. In the crock pot, place the prepared sweet potatoes and beans, along with the water and spices. Cook on low for five to eight hours (you can let it go longer if need be). Before serving, puree the soup, either by means of an immersion blender, or transfer the soup into a blender and blend away. Enjoy!
At eight servings and using 26 ounces of sweet potatoes, which is what I had, this soup is around 110 calories per serving.
Oh, that is such a great and simple recipe! I need to try that next time I get some Sweet potatoes!
I love sweet potatoes but I’ve never put them in a soup before, this looks so good
I need recipes like this to keep me warm now that the cold weather is coming!