It's definitely fall. On my second post of pot of soup to have for my lunches. This week's soup: black bean, sweet potato & spinach, adapted from this recipe and another one that I can't find.
Serves 6-8 and if the recipe is correct a serving (about 1 1/2 cups is 5 Weight Watchers points)
1 tablespoon olive oil
1 yellow onion, chopped
1 clove of garlic
4 little peppers that hubby bought for another dish (1 red bell pepper would do)
3 sweet potatoes, peeled and cubed
1 quart vegetable broth
1 can black beans
1/2 bag frozen spinach
1 tablespoon brown sugar
sea salt, black pepper, cumin & lime juice to taste (I didn't measure this stuff)
1. Heat oil, saute onion and garlic till soft. Add sweet potatoes and stir to coat. Add broth. Bring to a boil, reduce heat, cover and simmer for about 20 minutes until sweet potatoes are tender.
2. With a slotted spoon, remove about 2 cups of sweet potato cubes; set aside. Puree soup in batches until smooth. Return soup to pot, add sweet potato cubes and black beans, cook for 5 minutes.
3. Cook frozen spinach according to directions, then add to soup. Cook for 5 more minutes and serve.
FYI, LMN will be rebroadcasting Sins of the Mother, the movie based on Orange Mint and Honey, this weekend.