Tag Archives: gluten free
Bean Sweet Potato Soup
Soup embodies everything I love about cooking. A couple of forgotten potatoes, that celery that’s been growing a little limp in the fridge, a few herbs and spices – somehow they all come together to create a warm, delicious and comforting dish without a lot of planning or effort. Everything about its creation appeals to my lazy side – which, admittedly, is a pretty big side.
Plus, soup and I go way back. The very first dish I ever learned to cook, it was an ever-present, yet unassuming, part of my culinary life – every holiday dinner, every snow day, every sick day somehow included a bowl of the steamy stuff. I think everyone has at least one childhood memory that involves Grandma’s soup. It’s a dish that’s practically synonymous with warmth and comfort, so it’s no wonder that when the temperature starts to dip, everything from food blogs to Food Network blows up with soup recipes.
As much as I do love soup, it’s not generally considered a hearty, stick-to-your-ribs meal. That’s where this Bean and Sweet Potato Soup comes in. It’s filling and satisfying – a soup’s soup, if you will – and is sure to fight the February blues with bold Southwest flavors.
By pureeing some of the dish and leaving the rest chunky, the textures are almost as interesting as the flavor combinations. Sweet chili powder and smoky cumin add a little depth to the top-notch trio of sweet potato, black beans and lime. This soup would be fantastic served alongside a few hot corn tortillas and topped with a generous dash of hot sauce.
I used two different beans in this soup, black and small red, but that’s just what I had on hand. Feel free to use whatever you have in the pantry, or whatever you need to use up – some chopped dark greens would be a delicious addition.
Bean & Sweet Potato Soup
Serves 4
1 medium red onion, diced
4 garlic cloves, pressed
1 medium sweet potato, diced
2 celery ribs
1 roasted red pepper
1 15oz. can black beans, drained
1 15oz. can small red beans, drained
Juice of 1 lime
4 cups vegetable broth
1-2 tablespoons ground cumin
1 teaspoon salt
1 teaspoon chili powder
1. In a non-stick pan, cook onion, garlic and celery until soft.
2. Add sweet potato, beans, vegetable broth, spices and lime juice. Stir.
3. Simmer 30-40 minutes until sweet potatoes are soft. Remove a third of the soup and set aside. Puree remaining soup and combine.
4. Garnish with hot sauce and a slice of lime.
Nutrition per Serving: 241 calories, 1g of fat, 56g carbohydrates, 15g protein.
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Pickled Apples and Ginger
I’m not exactly sure how my love affair with pickled foods began, but I’m willing to bet that it started out for more aesthetic reasons than gustatory.
I am absolutely a sucker for packaging – who knows if those “Bed Head” products are any better than the generic, but every time I see those bright, eye-catching bottles, I contemplate shelling out the 13 bucks just to have it on my shelf. I think the same thing happens when I see pickled foods – there’s something about those beautiful glass Ball jars that fills me with nostalgia. After all, pickling is a great way to preserve fruits, vegetables and other foods from seasons past – opening a jar of pickled peaches is a perfect way to get a little taste of summertime, even in the dead of winter.
Aside from the symbolic cucumber “pickle”, almost everything and anything can be pickled and canned. Most people know pickled ginger from the pink stuff alongside their sushi, but I love it so much that I can pop the little slices as a snack. The apples provide color, and also soak up all that tangy, spicy pickled ginger flavor.
You’re probably noticing a theme so far, too – I am a big fan of flavor combinations. This single Ball jar plays host to lots of different flavors and textures – sweet, tangy, spicy, crunchy – and the longer it sits, the better it gets.
I tend to plow through my pickled foods fairly quickly, swiping a handful or two every time I go to the fridge, but if you plan to keep these for a long time or give them as gifts, you’ll want to process your jars in a hot water bath. I plan on writing a more detailed post about canning in the future, but in the meantime, you can read about processing your canned fruits, veggies and other foods here.
Pickled Apples and Ginger
Fills One Quart Jar
1 lb. ginger, peeled and sliced thinly
1 red delicious apple, sliced thinly
2 cups apple cider vinegar
3/4 cup sugar
1 teaspoon salt
2 cinnamon sticks, whole
2 star anise pods, whole
1. Sterilize a one-quart glass jar in boiling water. Dry and set aside.
2. Bring 2 cups of water to a boil and cook ginger and apple slices until slightly softened. You should only need to cook it for about one minute. Drain in a colander.
3. In a saucepan, combine vinegar, sugar and salt. Stir until sugar and salt have dissolved and bring to a boil.
4. Make sure apple and ginger slices are dried well, and transfer them to the jar. Insert the cinnamon sticks and anise pods, then cover with the vinegar mixture. The ginger and apples should be completely submerged in the liquid.
5. Lid the jar and allow it to cool before refrigerating. Allow flavors to mingle overnight, then enjoy in stir-fries, marinades, sauces, on sandwiches, or straight from the jar. The ginger and apples will keep for about six months in the refrigerator.
