Short due to cranky baby...

Little Bear has been unbearably clingy and fussy all day, so this will be short.

I made soup yesterday! A new recipe! It started with the base for roasted red pepper and zucchini soup, but then I added carrots and sweet potato instead...it was AWESOME. Here is the (approximate) recipe:


Olive oil
Several onions, chopped (I think I used 4)
Garlic, minced (I used 4 cloves, but we like our garlic)
2 or 3 carrots, chopped
Thyme to taste
2 cans low sodium broth (I used chicken)
1 can white kidney beans, drained and rinsed
2 sweet potatoes
Salt and pepper to taste

1. Preheat oven to 400 degrees. Pierce sweet potato skins in several places and bake in oven for about 1 hour. I've noticed that the more holes I make in the potato the better it turns out.

2. Heat olive oil in a large pot. Add onions and frizzle until soft. Add garlic, thyme, and carrots, and frizzle a bit more (yes, frizzle is a technical term, why do you ask? :-P)

3. Pour in beans and broth (adding water as instructed...I had 2 cans of broth and 1.5 cans of water). Bring to a boil.

4. Cook until carrots are tender and then remove from heat (I did this uncovered because I couldn't find the lid until it was almost done).

5. Add in the "meat" from the sweet potatoes. Let everything cool to room temperature.

6. Puree the entire works with a food processor/blender.

7. Heat and serve. Season as desired with salt and pepper. Oh, and this goes AMAZINGLY with corn chips. I don't know why, but it does. Or with a grilled cheddar cheese and caramelized onion sandwich. YUM.