Tuesday, December 10, 2013

Chipotle Sweet Potato and Black Bean Soup

Now that I have moved to Portland Oregon all I want is soup. It's warm, it's cozy, and it tastes like love. This hearty and nutritional soup is packed with flavor and the chipotle peppers will be sure to keep you warm this winter. The soup is of course gluten free, wheat free, organic, and vegan (just not all that delicious feta in the picture). 

Ingredients: (Serves 2 Main or 4 starters)
-2 Cups Vegetable Broth *Make sure your broth is gluten free, broths can be a hidden source of gluten. Most organic or free range broth is gf, but always check labels.
-1 Can Black Beans, Drained 
-1 Large Sweet Potato, peeled and cut into small chunks
-2 Cloves Garlic, minced
-1/2 Small Red Onion, chopped
-1 Small Zucchini, Cut into small chunks
-1 Cup Kale, Chopped Roughly 
-1/2 Cup White Corn
-1 Chipotle Pepper in Adobo Sauce, chopped *Be careful! Some adobo sauce contains gluten, The Embasa brand contains wheat flour. La Costena is a gluten free brand, but always check labels. 
-2 TBSP Adobo Sauce from the chipotle peppers
-1 TBSP Coconut Aminos (Braggs or Tamari could work too)
-1/2 TSP Chipotle Pepper Powder
-1/4 TSP Cumin
-1/8 TSP Sea Salt
-1 TBSP Olive Oil

I have a crush on my soup. It's just so darn pretty and colorful. 

Prepare your ingredients.
-In a large pot heat 1 TBSP olive oil over medium heat. Add the onions and garlic and sauté until the onions are translucent. 
-Reduce the heat and add chipotle pepper, adobo sauce, cumin, chipotle powder, and sauté for another minute.
-Add the vegetable broth, sweet potato, kale, zucchini, corn, coconut aminos, sea salt, and black beans. Bring to a boil and then lower the heat and cook uncovered stirring often for about  1 hour to 1.5 hours.
-Serve and garnish with toppings such as cheese, sourcream, cilantro, greek yogurt, green onions,  more hot sauce, or gf croutons. 


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