Whether you’ve overindulged in food, cocktails, shopping, or all of the above during the holidays — January is detox time!
I plan to do that with lots of good (and somewhat healthy) home cooking. The timing couldn’t be more perfect as the cold weather sets in.
This hearty soup is super fast and easy to whip up. It’s become a staple in my house. Coconut milk adds a rice creaminess to the soup, but if you prefer half and half or light cream works just as well. I like to stir on some green hot pepper sauce at the end. I like it because it has a refreshing tangy flavor and subtle heat that really rounds out the flavor of this soup. If you don’t have green pepper sauce, your favorite hot sauce will be fine, you may need to adjust the amounts depending on the heat level.
- 2 tablespoons vegetable oil
- 1 medium red bell pepper, coarsely chopped
- 1/2 teaspoon salt
- 1 bunch green onions, chopped and divided
- 1 clove garlic minced
- 1 tsp. ground cumin
- 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 4 cups vegetable stock or broth, you can use chicken broth as well
- 1 can 15.5 oz. black beans, rinsed and drained
- 2 cups fresh or frozen corn
- 1 cup coconut milk, you can substitute half and half or light cream
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon green hot pepper sauce or to taste
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Heat the vegetable oil in a large sauce pot over medium-high heat and cook red pepper and salt about 3 minutes or until softened.
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Add half the green onion, garlic and cumin and cook 1 minute.
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Stir in sweet potatoes and vegetable stock. Bring to boil, then reduce heat to low and simmer covered 10 to 15 minutes or until potatoes are tender.
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Stir in beans, corn and coconut milk and cook 2 minutes or until heated through. Stir in cilantro and hot pepper sauce.
