Sweet Potato and Baked Bean Soup

I love love love this soup featuring sweet potatoes (from the market!) and maple baked beans. It's a lovely thick soup that's perfect in the fall. And, this recipe makes a huge batch of soup, so you can get several freebie meals out of it. Not even midterms can stop us from eating well!

Sweet Potato and Baked Bean Soup

What you'll need

- 1 diced onion

- 2 cloves of garlic, minced

- 5 cups diced sweet potatoes (or about 4 medium-sized sweet potatoes)

- 2 cans (540 ml each) of maple-style baked beans

- 5 cups of vegetable broth*

- Fresh-cracked black pepper

Ingredients for Sweet Potato and Baked Bean Soup

How to make it

1. In a large pot, saute the onion and garlic until softened.

2. Add the rest of the ingredients and simmer until the sweet potatoes have softened (about 20 minutes). 

3. Puree until smooth.

4. Garnish with fresh cracked black pepper. 


*Note: I make my vegetable broth by boiling vegetable scraps, following this Tasty video.