Unfailingly, on the first fall-ishly chill day, I am seized by acute hankerings for meat and/or great, redolently steamy pots of soup. Happily, I was able to indulge both last week with a slow-burn batch of Chipotle Sweet Potato Black Bean Soup rustled up in my tiny kitchen. The recipe was originally conceived in the grocery aisle when I grabbed the pureed sweet potatoes next to the intended pumpkin. Not being a part of my standard repertoire at the time, the sweet potatoes lingered in my cupboard for over a year, until through luck of the draw, on an evening particularly open to possibility, it ended up next to the corn, black beans and diced tomatoes on my shelf—a culinary Scrabble moment! The cans were played. A new soup was born. Check out my Vittles page to try a bowl. For the Veggie-tarians among you, the recipe can be easily and, dare I say, as tastily amended to suit. Bon appétit! I ladled up a bowl for myself and pondered my present situation.
See you soon!