Spicy Sweet Potato and Black Bean Soup

Written for The River Current publication, October 24, 2013 

I have recently started a new thing that I am fondly calling, Soup for Seniors.  The seniors in this case being my father and my mother’s sister, who recently relocated to the Marysville area.  Both of them live alone and are not exactly too frisky when it comes to getting around. 

My thought is that if I take them a little care package offering a hearty soup, some sort of muffin or bread, and a fruit, that I will have ensured at least a couple of meals for them that they would not have to prepare for themselves.

Another motivating factor is that I will be able to prepare some things for them that will be healthier than what they might be fixing for themselves from a can or a box….pretty clever, huh? 

Making soup is typically an easy thing to do and as you know, one can never seem to make a small pot of soup!  This way, we all benefit from my efforts.  With the weather quickly cooling off, what could be better to warm their hearts than a steamy bowl of comforting soup? 

Spicy Sweet Potato and Black Bean Soup

This soup guarantees energy in a bowl from the hearty combo of nutrient-packed ingredients:  sweet potatoes, black beans and corn.  This recipe is a keeper; just the right amount of heat for a chilly fall evening!

1/2 lb. spicy sausage

1 Tbsp. oil

2 medium sweet potatoes, peeled and cut into 1-inch pieces

1 medium red pepper, seeded and cut into ½-inch pieces

1 medium onion, diced

1 fresh jalapeno pepper, seeded and chopped

1 clove pressed garlic

1 Tbsp. chili powder

1 tsp. cumin

3 cups vegetable broth

2 cups water

1 – 15 oz. can black beans, rinsed and drained

1 – 14.5 oz. can diced tomatoes

1 cup frozen corn

¼ cup fresh cilantro, chopped

Salt & pepper, to taste

*As you know, I always like to promote using fresh and organic ingredients, whenever possible.

1. In a large pot, brown sausage.  Remove from pan and set on paper towel to drain while you sauté the veggies in the 1 Tbsp. oil:   sweet potatoes, red pepper, onion, and jalapeno.  Cook 5 minutes; adding garlic during last minute of cooking.

2. Stir in chili powder and cumin; reduce heat to medium-low.  Cover and cook for approximately 10 minutes or until sweet potatoes are tender.

3. Add broth, beans, tomatoes and browned sausage.  Bring to boiling; stir in frozen corn, reduce heat and simmer uncovered for an additional 30 minutes or so. 

4. Before serving, stir in cilantro.  Season to taste with salt and pepper.