Easy Sweet Potato and Bean Soup

Since the weather forecast calls for 4-8 inches of snow tonight, I thought it was time for a soup I’ve been enjoying this winter  It started out as a chicken and sweet potato soup, and turned into a Sweet Potato and Bean version which I like the best.  It’s easy to put together and is ready in an hour.

• Servings: 4
• Print

• 1 Tblsp. olive oil
• ½ cup onion, finely diced
• ½ cup red bell pepper, diced
• 1 clove garlic, minced
• 4 cups homemade or canned chicken broth
• 2 medium sweet potatoes, peeled and diced into 1-inch pieces (about 3 cups)
• 1 can (14 oz.) diced tomatoes, undrained
• 1/8 tsp. cayenne pepper
• 1 tsp. dried basil
• 1 tsp. salt
• A few grindings of black pepper
• 14 oz. can of cannellini beans (or Great Northern), drained and rinsed

In a large pot, heat oil over medium low heat and add onions and red pepper. Cook, stirring often, about 5-6 minutes, until softened. Add garlic. Cook 2-3 more minutes, stirring occasionally.  Add broth, sweet potato cubes, tomatoes, cayenne and basil. Stir well, bring to a low boil, reduce heat, and simmer, uncovered, for about 40-45 minutes, until the potatoes are tender but not soft.

Add salt and pepper to taste (depending on what kind of broth is used) and beans.  Simmer 10-15 minutes until piping hot.

Makes 4 servings.

The Best of 2010

It’s been another fun year of blogging and on this last day of 2010, I revisited the 10 most popular of the past year’s posts.

Farmer’s Wife Sampler Quilt

Round Patchwork Tablecloth

The Next Best Thing to Robert Redford Dessert

Irish Lemon Blackberry Sponge Pudding

Pork-Apple-Sweet Potato Casserole

Peach Crumble Pie

Creamy Ham Tetrazzini

Vintage Hanky Heart Pillow

Light Pineapple Cheesecake

Tasty Gingerbread Muffins

Happy New Year to All!

A November Sunday Dinner

In the past 9+ years, I’ve been able to find Concord grapes at my supermarket only twice.  This past Friday was one of those days and although I had told my daughters we wouldn’t be having pie for Sunday dinner until after Thanksgiving (to whet their appetites for holiday pies), I couldn’t pass up the opportunity to make one of my favorites.  I posted about my Streusel Concord Grape Pie back in 2007, when I had just begun blogging.  It’s a messy looking pie, but the flavor of the grapes is just incredible.

Back in the 1980s and 1990s, my husband and I lived on a two-acre plot of land that included every type of fruit that grows well in our southwestern Ohio area, including Concord grapes.  I used to have five-gallon pails of them setting in the kitchen waiting for me to cook up something delicious.  The grape jam and jelly were good but the pie was a family favorite from the beginning.  It takes some time to make, but is well worth it.  Check out the recipe.

Streusel Concord Grape Pie

Our meal was also an old standby – grilled pork tenderloin, sweet potato patties, and Spinach and Mushroom Casserole.

Spinach and Mushroom Casserole

I did try out a different recipe for a marinade, based on one I saw on All Recipes.  It was delicious.

PORK TENDERLOIN MARINADE

• 2 Tblsp. olive oil
• 1/4 cup plus 2 Tblsp. teriyaki sauce
• 1 Tblsp. liquid smoke
• 1/8 tsp. garlic powder
• 1/8 tsp. onion salt
• Grating of black pepper

Mix ingredients in a 9×9 square baking dish.  Add 1/2″ thick slices of pork tenderloin and toss until coated.  Cover and refrigerate for several hours, turning occasionally.  Remove from marinade and grill – I use a stovetop grill.

Above recipe is enough to marinate about 2 lbs. of sliced pork tenderloin.

I served dinner with some fresh homemade potato rolls and enjoyed a beautiful autumn day with my family.

Easy Potato Yeast Rolls