Hi Friends! Sorry I have been a little MIA the past couple days. Just settling back in to “normal” life. I have a couple more Foodbuzz Recap Posts, I owe you! Promise they will be on the blog this weekend.
This week I have been getting back to clean eats and sweating it out like crazy! I have 6 days till we leave to Maui and I want to feel good while lying on the beach My back is ALL BETTER, so glad I took a week of to recover and I am actually more motivated then ever!
I am TRYING to get back to my early morning routines (5am runs) and with the time change, I think that might be possible!!!
Ok Ok…time for an amazing recipe! When I spotted this African Bean & Sweet Potato Soup Recipe on Pinterest, I just knew I had to recreate it and make it my own! I have a ton of produce in my fridge from a local CSA that I had to use up before it all went bad.
This is probably the best crock pot soup I have ever made, hands down!
African Bean and Sweet Potato Soup
2 teaspoons olive oil
1 1/2 cups chopped onion
1 garlic clove, minced
4 cups (1/2-inch) cubed peeled sweet potato (about 1 1/2 pounds)
1 1/2 cups can small red beans (I just used a can of mixed beans I had on hand)
1 1/2 cups vegetable broth
1 cup chopped red bell pepper
2 cups of fresh broccoli
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 (14.5-ounce) can diced tomatoes, drained (or 3 fresh diced tomatoes)
1 (4.5-ounce) can chopped green chiles, drained
Heat oil in a nonstick skillet over medium heat.
Add onion and garlic; cover and cook 5 minutes or until tender.
Place onion mixture in a 5-quart electric slow cooker. Add sweet potato and next 10 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender.
I added a dollop of plain Chobani Yogurt and avocado and it was perfect!
I have been doing a few other Pinterest fun around the house.
Painting everything with chalkboard paint…
Grey and Mustard.
Brown with Black.
Question: What crock pot soup have you been enjoying this fall??