November is a month for soup.
Soup steaming from a bowl resonates with chilly winds and gray skies, and a crock pot can get plenty of use between now and abundant turkey left-overs!
I fixed a wonderful blend today ~ a sweet potato and peanut stew. (See recipe section of this blog)
What I love about soups is you can vary the ingredients, depending on what you have on hand.
I've written a number of times about the value of having a food pantry ~ with such items as canned tomatoes, beans, and broths.
Those are employed in this recipe, along with a few diced sweet potatoes, some spices like cinnamon and cumin, mixed with garlic and red pepper flakes ~ and peanut butter!
It can all go into the crock pot at once, or if you want to fix it quicker on stove top, saute the spices and garlic in a dab of olive oil, and then add it to the pot with everything else.
The blend of spices warms the spirit, as well as the palette.
As with any dish that combines a host of nutritious ingredients, you shouldn't crave more once you've eaten a hearty bowl of this soup!