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Smoky Black Bean & Sweet Potato Soup

Smoky Black Bean & Sweet Potato Soup via Alaska from Scratch

Weather: 27 degrees, powdered sugar is falling from the sky 
What I’m listening to:  
Lord of the Rings Soundtrack

Happy Halloween! Snow has been falling steadily here all day. This will be our first white Halloween as a family and we are much looking forward to the adventure that promises to be snowy trick-or-treating tonight.

But, before we can go trick-or-treating (and try to hide those long-johns underneath the kids’ costumes and bust out the snow boots and gloves!), we all need bellies full of steamy, warm-you-up-all-the-way-to-your-toes soup. Something that’ll keep us full and toasty while we brave the snowy night. And, it wouldn’t be suitable Halloween fare if it weren’t black and orange. Black beans meet smoked sausage meet yams. Yesssssss. But this is so delicious and filling that you’ll want to have it several more times a year than just Halloween!

Smoky Black Bean & Sweet Potato Soup

  • 1lb smoked sausage, chopped (I used hardwood smoked chicken sausage)
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1/2lb yam or sweet potato, peeled and chopped
  • 2t chili powder
  • 2T ketchup
  • 2t worcestershire sauce
  • splash of liquid smoke
  • salt and pepper
  • 1 (14oz) can chicken broth
  • 1 (14oz) can diced tomatoes
  • 4 (14oz) cans black beans, drained
  • 1/2c cilantro, chopped
  • juice of half a lime
  • Toppings (optional):
  • Sour Cream
  • Green Onions, thinly sliced
  • Grated Cheese
  • Fritos

In a large pot over medium-high heat, brown the smoked sausage. Add onions and cook until tender. Add garlic and cook about 1 minute.

Toss yams in the pot and add chili powder, ketchup, worcestershire, liquid smoke, salt and pepper. Stir until everything is coated.

Pour in all the canned ingredients. Stir, cover, and bring to a simmer over medium-low heat. Simmer until yams are tender, about 15 minutes.

Turn off heat. Add cilantro and lime juice. Taste for seasoning. Serve hot with toppings.

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