The calendar says soup – and the thermometer is finally catching up.  It ain’t freezing, but it’s cold enough for a big bowl (or two) of soup.

Victor had mentioned bean soup the other day, and I had a couple of sweet potatoes that needed using up, so I merged concepts and came up with a sweet potato bean soup!  This was an easy one.  I’m always picking up a couple of cans of beans at the grocery store, and when I opened the cabinet today, I noticed I had enough to open a restaurant. The creative juices started flowing…

Sweet Potato Bean Soup

  • 1 onion, diced
  • 4 cloves garlic
  • 2 large sweet potatoes, peeled and cubed
  • 2 qts chicken broth
  • 1 can diced tomatoes
  • 2 cans pink beans
  • 2 cans pinto beans
  • 1 can black beans
  • 4oz pancetta
  • 2 tsp herbs d’provence
  • salt and pepper
  • sour cream for topping

Saute the onion and garlic in a bit of olive oil.  Add the broth and the sweet potatoes.  Cook until very soft.

Puree potatoes and onion with an immersion blender.

Add tomatoes, beans, (I added three cans undrained and 2 cans drained) and seasoning.  Bring to a boil.

Taste for salt and pepper, and add as necessary.

Ladle into bowls and top with sour cream.

Victor made excellent garlic toast to go with it.