Three Bean-Sweet Potato Soup

As I mentioned in my recent post “The B-Word” one of my favorite ways to eat beans is in soup.  Since I promised that I’d share a picture of my soup for this week, I decided to make my favorite soup!  Disclaimer: My mom doesn’t like my picture but it was late and  I had no desire to whip out the pretty bowls, blame it on her for not having a prettier pot.  Anyways. I renamed this soup the Three Bean-Sweet Potato Soup only because I think its a more appetizing name.  The taste is sweet and spicy (this time I made it REALLY spicy hoping it will warm me up).  It makes a great soup for the winter and it is really filling.  Sometimes I use different beans and leave out  or add ingredients, it really depends on my mood.  If you are going to give this recipe a try do not feel hard pressed to use every ingredient- play with the recipe and make it your own!

Three Bean-Sweet Potato Soup

via Gluten-free Goddess

1 tablespoon light olive oil or peanut oil
1 tablespoon red or green Thai Kitchen curry paste  hot or mild, to taste (start with less if you prefer it mild)
1/2 teaspoon cinnamon
1 medium red onion, peeled, diced
4 cloves garlic, minced
1 medium sweet potato or yam, peeled, diced
1 large yellow bell pepper, cored, seeded, diced
1 jalapeño or other hot chile pepper, seeded, diced fine
1 14-oz. can black-eyed peas, rinsed, drained
1 14-oz. can white beans, rinsed, drained
1 14-oz. can black beans, rinsed, drained
1 quart light broth
1/2 cup 100% natural peanut butter melted in a half cup of boiled hot water (for one cup total)
1/2 teaspoon crushed hot red pepper flakes, or more, to taste
2 tablespoons chopped fresh cilantro
Juice from 1 big juicy lime
2-3 teaspoons organic brown sugar or raw agave nectar, to taste
Sea salt and black pepper, to taste
For garnish:
Chopped fresh cilantro or parsley
Heat the light olive oil in large soup pot. Add the curry paste and cinnamon; stir for a minute to infuse the oil with spice. Add the onion, garlic, sweet potato, yellow pepper and jalapeño. Stir and cook the veggies for 5-7 minutes, until softened.
Add the black-eyed peas, white and black beans, broth, melted peanut butter, red pepper flakes and cilantro.
Bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.
Stir in the lime juice and brown sugar or agave. Season with sea salt and ground pepper, to taste. Warm through and taste for seasoning adjustments.
Serves 4 as a hearty meal.