More specifically, the soup I ate all week. It was inspired by Mama Pea’s “Peas and Thank You” Spicy African peanut slow cooker soup.
It was inspired, but when it came down to the ingredients I had, and what I would and wouldn’t purchase the outcome is very different.
INSERT- Sweet Potato and White Bean SOUP!
For about 3-5 servings depending on size.
About four 1.5 cup servings.
3 organic sweet potatoes
1 can white beans
2 Stalks celery
1 large carrot
It probably is more suited to be classified as a chili, it thickens as it sits, but I add more water after to have something my bread can absorb as I inhale.
Chop onion and sauté.
Add sweet potatoes that have been chopped to quarters.
Add white beans- reserve part of the liquid to add.
Add approximately 2.5 cups water.
Add diced carrots and celery.
Add all spices to taste.
You can see how precise I was as I prepared this.
It tastes great on its own, BUT– it also tastes really good with mozzarella and avocado added on top.
I’m off to dance class!