Sunday's have quickly turned into fresh bread and soup days. I'm not sure what I am going to do when it gets too warm out for soup because it is now routine. Friday's are often DIY pizza nights and Sunday's are for soup. I wake up on Sunday's and make the dough for bread and english muffins. I let it rise all day and by the evening, I've baked a fresh loaf of bread and a batch of English muffins that get it us through the week. While bread isn't a ton of work, I most definitely attribute the increase in homemade bread to the Kitchen Aid we got at Christmas. It makes bread-making incredibly simple and easy, so easy in fact that you don't do any kneading; the dough hook does it all for you. Anyways, I digress. The point is, what goes better with fresh bread than soup. So soup it is, at least for now. This week was black bean and sweet potato soup, pureed into a thick and tasty soup, topped with fresh avocado and cheddar cheese, and served alongside a piping hot piece of bread. Life doesn't get much better, does it?
Sweet Potato & Black Bean Soup
- 28 oz black beans
- 1/2 large yellow onion, chopped
- 3 cloves garlic
- 1 ancho chili
- 1 tbsp lime juice
- 2 tsp cayenne pepper
- 2 medium sweet potatoes, peeled and cubed
- 1 tbsp olive oil
- 1 cup vegetable stock
- 1 avocado
- Fresh grated cheddar cheese
- Heat olive oil in a large pot.
- Add garlic and onion and sautee until translucent, 3-5 minutes.
- Add sweet potato cubes and stir. Let cook for 10 minutes or until sweet potatoes begin to brown.
- Add remaining ingredients and stir. Cover and let cook on low-medium heat for 30 minutes, stirring occasionally.
- Check to ensure sweet potatoes are thoroughly cooked. If they are not, continue to let simmer for another 10 minutes.
- Transfer ingredients into a blender or food processor and puree until smooth. Add 1/4 cup of water at a time, continuing to blend until the soup has reached your desired consistency.
- Top soup with thinly sliced avocado and freshly grated cheddar cheese.