Wednesday, December 26, 2012

Sweet Potato Rice and Bean Soup

This soup could also be called "pantry soup" because it's great for those days when you haven't been to the store in a while and need to use up your food storage. I originally got this recipe from here: I was looking for a recipe with sweet potatoes, rice, and beans, and this one had all three listed. It wasn't until I started making the soup that I realized that the sweet potatoes were just supposed to be a side dish!

However, I think the sweet potatoes are they key to this creamy and mellow tasting soup. They neutralize the acidity of the tomatoes and tomato sauce and lend a very mellow and delicious flavor.

Ingredients:
1 can red beans
1 can black beans
1-2 cups uncooked rice
1 can diced tomatoes
1 8 oz can tomato sauce
1 can (1 cup frozen) corn
1 can sweet potatoes (you can use fresh, but the canned ones worked nicely)
3 cloves smooshed garlic
2 T olive oil
salt and pepper
6 cups of water (add more as necessary)
Spices to taste (I used my own random concoction of chicken spice and Italian spice)


I just threw everything in the pot and added rice and water until it looked like a good consistency. I like my soups less "soupy" and more "meaty," so I added more rice and less water. It's pretty bland without the spices so I recommend a liberal dose of whatever spices you want.

And seriously, the sweet potatoes add a really nice mellow flavor. This is a great autumn or winter dish.

(And sorry, I didn't add a picture because it tastes much better than it looks!)
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