Trying to keep up with weekday meals can be chaotic. Doing a little prep work on the weekend can save you time…. chop up an onion, wash your greens, trim the herbs, bake a sweet potato… Yes, a sweet potato! You can use it in a smoothie or put it in a food processor with some plain Greek yogurt for a tangy and sweet dip or use it as a sweet thickener for soup.
Speaking of soup, (nice segue way, huh?) I made this spicy bean soup because I noticed an abundance of canned cannellini beans in my pantry and being a “Chopped” addict, I decided to put myself to the test.
Here’s what you’ll need:
2 cans of cannellini beans rinsed
1 large cooked sweet potato mashed
1 cup sliced mushrooms
1 medium onion diced
2 cups of vegetable broth
1 tablespoon butter or vegan butter
2 tablespoons olive oil
1 tablespoon adobo sauce
Sea salt and fresh pepper
Here’s what I did: Sautee the diced onion and sliced mushrooms in a deep stock pot with a little butter and olive oil on medium heat. (Don’t worry about your perfect knife cuts, we’re not being judged, most of this will be blended anyway.) Once the onions are soft, add the sweet potato, one and half cans of rinsed beans (reserving the other half can for later), salt and pepper. When the beans are heated through, add 2 cups of vegetable broth.
Now this is where I add the spice….with adobo sauce. You can buy it (a little pricey), make your own (nah, not today) or use the sauce from a small can of Chipotle peppers. I usually do the latter and put the rest in an airtight container that I store in the fridge. It gives a smoky, mellow heat to the soup. Take the soup off the heat and let cool slightly. In small batches, in a blender, carefully puree the soup until smooth and return to the pot. Add the rest of the beans to the puréed soup for a little extra texture, reheat and serve. For extra fall flair, drizzle some pumpkin seed oil and add a few pumpkin seeds! If you can’t find pumpkin seed oil, you can get it online (affiliate link).
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