It’s that time of year when people gather in droves. Sweaters, Bing Crosby, bubbly drinks, and twinkly lights fill center stage. In the background, the haggard hostess dances around the kitchen for hours, prepping a meal for many—the ones she loves most. Near meal time, it’s inevitable. She questions the depth of her love due to the stress, sweat, and need for another shower.
That’s usually me. Biting off more than I can chew, making an elaborate meal, working right up until the last minute, and missing out on a years worth of conversations and twinkly lights. This year, I’m working smart, not hard. Light, not heavy. Outside the box, not inside. Fresh, not tired.
I have a habit of turning our favorite meals into the ease of soup. Sweet Potato Tacos, inspired by Naturally Ella, fell under the spell. They win over the leaf-eaters and the meat-lovers, while marrying the fresh flavors of summer with the deep, smoky notes of winter. Best of all, it leaves you feeling full without feeling heavy. Garnish as you wish. Make ahead or not. Serve with quesadillas or a simple side salad with a cilantro vinaigrette.
Either way, reclaim meal prep for the masses. This time of year, it comes once, it comes fast. Cook smart, not hard. Pour a glass of bubbly, and dance on centerstage with Bing under the twinkly lights. The soup, it’ll take care of itself.
This soup wins over the leaf-eaters and the meat-lovers, while marrying the fresh flavors of summer with the deep, smoky notes of winter. It’s light yet filling. And best of all, it leaves you feeling full without feeling heavy. Garnish as you wish. Make ahead or not. For a crowd, double or triple the recipe.
Ingredients
Scale
1 bell pepper, diced
1 sweet onion, diced
2 cloves garlic, minced
1 tbsp. olive oil
1 can (15 oz.) black beans, drained
1/4 c. honey
2–3 chipotle peppers in adobo, chopped finely
2 tbsp. fresh cilantro, plus more for garnish
juice of 1 lime
4 c. Pacific Organic Vegetable Broth
3 c. sweet potatoes, diced
Garnish
monterray jack cheese
avocado
tortilla chips
Instructions
Prep vegetables. In a stock pot, heat olive oil until hot. Add in pepper, onion, and garlic. Cook on medium-high heat for about three minutes. Salt to taste.
Turn heat to medium-low. Add in beans, honey, chipotles, cilantro, and lime. Salt to taste. Stir. Top off with 4 cups of Pacific Organic Vegetable Broth and cook for 10-15 minutes to allow the flavors to deepen.
15 minutes before serving, add in sweet potatoes and cook until just softened. Taste and add more salt as needed.
Garnish with cheese, avocado, tortilla chips, and fresh cilantro. Serve.
Notes
• This soup can easily be made ahead of time. Follow steps 1-2 and freeze or refrigerate for later. Reheat to a rolling boil and add sweet potatoes, cooking until just softened.
• Can’t part with meat? Keep it easy by adding in pulled rotisserie chicken with the beans and spices.
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Absolutely beautiful presentation! I had my first plate of Sweet Potato Tacos a few months ago & I was practically licking the plate, so I can only imagine tacos in soup form would be even more delicious! 🙂 Xo, Alison
I love your mindset! Whenever I have people over I rush and rush and stress. There is always way too much food anyways and complicated doesn’t mean better. Sometimes simple is perfect, along with bubbly and twinkles. This soup looks amazing!
This soup sounds like a crowd pleaser! I love the of serving soup for a holiday party especially one with friends and family that all have different eating habits! Thanks for sharing and best of luck this year!
Absolutely beautiful presentation! I had my first plate of Sweet Potato Tacos a few months ago & I was practically licking the plate, so I can only imagine tacos in soup form would be even more delicious! 🙂 Xo, Alison
http://www.simplyfairbyalisonjeanine.com
I am VERY excited about making this, it looks soo good! I think my meat loving family will love it! thanks for posting this 🙂
I love the sweet potato in this soup–such a great idea. I have to try this one out.
I love how chunky this looks! Such a pretty soup!
I love your mindset! Whenever I have people over I rush and rush and stress. There is always way too much food anyways and complicated doesn’t mean better. Sometimes simple is perfect, along with bubbly and twinkles.
This soup looks amazing!
Mmm, love sweet potato but never had it in soup before!
http://www.liquidgrain.co.uk
Yum! I would use more healthy, hearty, warming meals that don’t feel like a load of mashed potatoes in my tummy. Sounds delicious!
This soup sounds like a crowd pleaser! I love the of serving soup for a holiday party especially one with friends and family that all have different eating habits! Thanks for sharing and best of luck this year!