Sweet Potato & White Bean Soup
This is a perfect, hearty fall or winter soup!
6 cups water
2 cubes vegetable bouillon (salted) – I used Rapunzel Organic Vegetable Bouillon with Sea Salt.
1 – 15oz. can Eden Organics cannellini beans or equivalent in cooked beans – I choose Eden Organics because their cans are BPA free, and they don’t add extra salt to the beans.
1 large peeled sweet potato, approximately 6″ across
1 large white onion
3 cloves garlic
1 large carrot
1/2 teaspoon turmeric
1/2 teaspoon ground yellow mustard seed
1/2 teaspoon thyme
1 In a large pot bring 6 caps of water to a boil over high heat.
2 While water is coming to a boil, clean and peel the sweet potato. Cut into approximately 1″ pieces. Peel and chop the onion.
3 Once water boils, add onion, potato, bouillon and spices. Boil for 10 minutes.
4 While that is boiling, peel the garlic cloves. Clean and chop the carrot. Rinse and drain the beans.
5 Add the garlic, carrot and beans, and reduce to a simmer. Allow to simmer for about 20 minutes, stirring occasionally.
6 Shut the flame and blend with an immersion blender until mostly smooth. No immersion blender? No problem! Just allow the soup to cool first and blend in batches in a normal blender.