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!
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2 comments:
I love soup, especially when it's cold outside. And boy did it get a lot cooler!
Thanks for the recipe. It sounds yummy!
In late fall, Con and I begin the "soup wars" at our house. We try to outdo each other with our soup dinners once a week or so. With leftover, we usually have soup 2 or 3 times a week. He makes a killer chicken noodle and my best is probably pumpkin -- or maybe red pepper soup. Most of mine begin with my basic saute(dab of EVOO & water) onion, garlic, carrot, celery and whatever veggies are in the frig. Then go from there.
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