Crock Pot Sweet Potato Pepper Bean Soup

Nothing beats a big bowl of soup on a cold wintery day. This is a simple yet very filling soup.

Chop up a spanish onion and add to the crock pot.  Drain and rinse the two cans of navy beans and add to the crock pot.  Add the chopped peppers and cumin and black pepper,  Add half a carton  of the stock and stir.  Add the lid to crock pot and set to low for 4 hours.

After the 4 hours, use an immersion blender and puree the soup.  I like the soup a little chunky so I didn't puree it smoothly.  If it is too thick add some more stock.  Stir and taste for seasonings and serve up in a bowl.  Good with some olive oil drizzled on top and a piece of crusty bread.

INGREDIENTS:

1 large spanish onion, chopped

2 cans of navy beans, drained and rinsed

10 assorted mini peppers, seeded and chopped( I used red, yellow and orange peppers)

2 small sweet potatoes, peeled and chopped

1 teaspoon ground cumin

1/2 ground black pepper

1 carton no salt added chicken stock (to make vegan use vegetable broth)

DIRECTIONS:

To the crock add the chopped onion, navy beans, peppers, sweet potato, cumin, pepper and 1/2 of the carton of stock.  Stir and put the lid on the crock pot and set  to low for 4 hours.  After 4 hours, use an immersion blender and puree to desired smoothness.  I like it a little chunky.  If it is too thick add more stock if needed.  Taste for seasonings and adjust if needed.  Serve in a bowl with a drizzle of olive oil and some crusty bread. Enjoy :)