Sweet Potato Salsa Soup

It is no secret; I love fall, rather, I am very passionate about fall.  I am failry certain fall is my top love language.
I love everything about fall: the flavors, pumpkins, football, sweaters, boots, caramel apples, the crisp air, the changing leaves, hay rides, bonfires, coffee, plaid.  The food.  Mainly, the food.  

Around this time of year, I start getting tagged in recipes on Facebook, I am sent pins on Pinterest and I love every second of it.  I would buy stock on fall things if I could.  I have a Pumpkin Salsa Soup that I make in bulk this time of year but my can of pumpkin is reserved for and ice cream recipe later this week.  I had extra sweet potatoes that needed to get used and I raided my cabinets to create something similar.  I always have salsa on hand so I made a twist on an old favorite.

Sweet Potato Salsa Soup
-3 large sweet potatoes, cooked and skinned (I cooked mine on 400 for an hour for a different recipe that I decided not to make)
-16 oz. jar of preferred salsa
-1 15 oz. can of salted black beans, drained
-32 oz. vegetable broth
-mixture of seasonings (I don’t actually measure things so bare with me)  I used garlic salt, pepper, nutmeg, onion powder, and cumin until I liked the taste of it.

Using a hand blender, mix together sweet potatoes and vegetable broth until it makes a baby food-type consistency, if it is too thick for you add some water until it makes you feel better.  I totally get that texture can be an issue for some.  Stir in salsa, black beans, and spices.  Simmer over medium heat until ready to serve.
That’s it.  So easy.
Garnish with cilantro, sour cream, or avocado.

I am little bit obsessed.  it makes about 8-10 servings, which is 8-10 meals for us single folk.  Thank the Lord for freezers otherwise I would be eating this for the next 5 days at every single meal.

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