It might be getting too warm to have soup simmering in the crock pot on the counter all day long, but I couldn't resist trying this new recipe. I'm so glad I did. It was delicious, and I'd totally make it again. We are eating less meat these days, so I skipped the chicken called for in the original recipe. We didn't miss it.
Sweet Potato Soup
2 raw sweet potatoes, peeled and chopped
1 can black beans, drained and rinsed
1 can of petite diced tomatoes
1 cup grain (like quinoa or rice)
1 teaspoon minced garlic
1 batch of homemade chili seasoning
5 cups chicken stock
top with:
sour cream
chopped avocado
Put all of the ingredients (except the sour cream and avocado) into your crock pot. Cook on low for 5-7 hours. I happened to have a package of brown rice with chia and kale in the pantry that I subbed for the grain. Topping with the sour cream and avocado is a must! I've been eating the leftovers for lunch all week.
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This looks delicious...I'll have to try it! Thanks for sharing....I really enjoy your blog and view on Motherhood :)
ReplyDeleteMine came out mooshy, like the rice and veggies just soaked up all the stock, any ideas?
ReplyDeleteMine came out mooshy, like the rice and veggies just soaked up all the stock, any ideas?
ReplyDeleteit sounds like maybe it cooked for too long. mine was almost mooshy, too, but i must have turned off the crock pot just in the nick of time. try it again! it's worth another shot.
DeleteI am sure that's it, I started it before church and then had meetings after and just let it go too long. I think next time I may just add in cooked rice before serving it. We've been trying to cut way back on meat too so this one is perfect.Thanks!
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