Easy Black Bean Sweet Potato Soup

        This soup definitely won't be winning any beauty awards. It's chunky and fairly unattractive, especially after spending a bit of time in the pot or fridge. It might, however, contend well in an easiest-not-out-of-a-can-soup-to-make contest, so don't dismiss it too quickly! This is an easy recipe. I was feeling like something healthy and warm for dinner last night and decided I'd do something with the 2 cans of black beans in the pantry. I love black bean soup.  It feels hearty and yummy without tons of weighty calories. It's high in fiber and protein and so great for you. With a hint of cumin, a few delightful dices of sweet potato, and a final dollop of sour cream on top, this one turned out great. I kind of haphazardly tossed things in the pan for this recipe (this, i rarely do. i tend to fit in the by-the-book, measure-everything-out-to-the-tea baker category; thus, i must say i'm proud of my experimental efforts), so my ingredient list is a bit of a rough estimate. It takes maybe 20 minutes or so to prepare and cook, and requires little cooking skill. I say this mostly because two coworkers of mine, Danae and Jessica, recently said they needed something uncomplicated that they felt like they could do. I think this recipe fits that description, girls, so you should try it! Really. No, really. You can do it!

Easy Black Bean Sweet Potato Soup

serves 4

ingredients:

2 tablespoons butter

1 medium onion, diced

1 clove garlic, minced

3-4 cups chicken broth, low sodium

2 15-ounce cans black beans, rinsed and drained

1 sweet potato, peeled, cooked, and diced (i was lazy and didn't peel mine this time)

1/2 teaspoon cumin

salt and pepper, to taste

a few dashes celery seed, optional

sour cream, optional

directions:

1. Prep onions, garlic, and potato. To cook sweet potato, peel it, then wrap it with saran wrap and cook in microwave for about 3 minutes. Remove saran and dice potato as big or small as you'd like (it's ok if still a bit firm in the middle). Set aside.

2. Melt butter in medium soup pot on medium heat.

3. Add onions and saute until translucent (around 3 minutes), then add minced garlic and saute for another minute.

3. Add drained beans, diced sweet potato, and broth, stirring all together gently. Bring to boil on high heat. 

4. Once boiling, turn heat to low, add cumin, salt, pepper, and celery seed, cover, and let simmer for about 10 minutes.

6. Add more seasonings to your personal taste. When ready to serve, pour into bowls and top with sour cream. Chopped, fresh cilantro would be a great addition, as well.

Creamy Potato Leek Soup

     

       I can't believe it's almost Thanksgiving. I'm still stuck in July with recipes for popsicles and ice creams I never got to try out. Is there a way to slow down time instead of watching every year whisk by faster than the last? Oh, to master the art of enjoying the passage of time instead of sprinting through it, wishing for the next good thing. Especially as the holidays approach and demands come at us from every corner of our lives, I do hope we might let our hurried selves be still and allow these passing days to be enjoyed instead of rushing through to the finish.

       I made soup last week and am finally getting around to sharing it---a lovely, inexpensive, yummy recipe I'll definitely make in colder days to come. In contrast to the bustle and noise of the season, this soup is refreshingly simple, quiet, humble. It does involve a whir or two in a blender, but is, otherwise, seamless and easy. Just chop, saute, blend, and season. I love mine topped with chives and parmesan. 

       To change the subject a bit...I started a wee "business" over the last couple weeks! The word "business" may only be used in the loosest of terms, as I know little to nothing about running one; but, I decided that if I didn't do something now, at least start something, I might never do it at all, so…I started meredith lane photography, through which I intend to offer myself as a Portrait Photographer to Nashville and the surrounding areas. I love natural light, capturing a beautiful moment, playing with color and texture, helping others document a happy time. This is the very small beginning, but I'm eager and hopeful that it will be a fun, creative outlet. I'm still tweaking its blog, but you can check it out here. That said, I'm available for Christmas photos, if you're interested. :) 

Creamy Potato Leek Soup

adapted from epicurious.com

serves 4 large bowls

ingredients:

3 tablespoons butter

3 large leeks (white and pale green parts only), halved and thinly sliced (~4 1/2 cups)

3 large yukon gold potatoes (about 18 ounces), peeled and diced

2 cups chicken stock (low salt if from the store. more or less for thinner/thicker soup)

salt and pepper, to taste

1/2 cup heavy cream, optional

2 tablespoons chopped fresh chives, optional

grated parmesan, chedder, gruyere, or other cheese of choice, optional

directions:

1. Melt butter in large, heavy saucepan over medium heat. 

2. Add leeks and stir to coat with butter. Cover saucepan and let cook until leeks are tender, about 10 minutes, stirring often.

3. Add potatoes and cover again. Cook until potatoes begin to soften but do not brown, about 10 minutes, stirring often. 

4. Add broth and bring to boil. Reduce heat, cover, and simmer until vegetables are very tender, about 30 minutes. 

5. Puree soup in a couple batches in blender or food processor until smooth. Return to saucepan. Add cream, if using, and season with salt and pepper. Top with chives and cheese as desired.