Since the weather over here is confused about if it is spring or winter or summer, it was the perfect time to prolong soup season {although if we’re being honest, every month is soup season around our house}. I wanted to use up some sweet potatoes I bought from the farmer’s market, and I had some dried black beans, so I tossed them in a crock pot with a few extra ingredients and wound up with a really hearty sweet potato soup!
The piping hot soup was amazing, but I also loved eating the leftovers over rice the next night. It’s a score when you can stretch one meal into many and it tastes just as good as the original meal! Yum, yum!
Ingredients
3 medium sweet potatoes, cubed
1 {16 oz} jar corn salsa
1 cup of dried black beans
4 cups water
Directions
Toss all ingredients into a crock pot. Cook on low for 6 hours or high for 4 hours.
Seriously. That’s it. And it’s freakin’ fantastic!!
~Mavis
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