It's the end of the produce season and my CSA loot has been incredible.
I had a bunch of veggies to use and cold, chilly fall day on my hand.
I could only think of one thing I wanted.
Fall Harvest & Bean Soup
2 cups fingerling potatoes (sliced)
1 sweet potato (sliced)
1 can black beans (drained and rinsed)
1 can pinto beans (drained and rinsed)
1 can kidney beans (drained and rinsed)
2 bell peppers
6 heirloom tomatoes, chopped
Juice of half a lime
1 bunch cilantro, chopped (some set aside for garnish)
- Slice onion and chop garlic. Saute in a stockpot until soft.
- Add chopped bell peppers. (I added some sweet Italian frying peppers I got in my CSA as well for a little extra)
- Add chopped tomatoes and potatoes and simmer while you open, drain and rinse beans. Then add those as well.
- Simmer soup covered until potatoes are able to be pierced with a fork.
- In a food processor (or blender), puree avocado with lime juice.
- Still mixture into soup along with chopped cilantro.
- Serve hot. Garnish with mashed avocado and chopped cilantro.
This was a food experiment that just happened to go right. And one I plan on making again this season.
It goes perfect with rainy days, chilly temps and cozy blankets.