I've been making this soup for quite a few years now. My brother once referred to it as "dang hippie food" and the name just sort of stuck. No meat, tons of veggies....I guess it kind of is hippie food! We love Dang Hippie Soup in our house. My 5 year old has recently decided that he is a soup lover, however, he was taken aback by this soup with chunks in it. He hesitated, but ultimately gobbled up his bowl saying he didn't know chunks could be so delicious! I've got to stop serving so many pureed soups I suppose! My husband was quite pleased to have this family favorite on the table. It is definitely one of my favorites and always hits the spots on those cold, dreary days of fall and winter.
Ingredients
1 large white onion, diced
3 celery stalks, sliced
2 pounds sweet potatos, peeled and diced
2 cloves garlic, crushed
2 tsp paprika
2 tsp ground mustard
1 tsp basil
1 tsp salt
1/4 tsp cinnamon
1/4 tsp cayenne pepper
4 cups chicken or vegetable broth
1 1/2 T soy sauce
1 bay leaf
2 large tomatoes, diced
1 can black beans, drained and rinsed
Instructions
1. Heat the olive oil in a large pot over medium-high heat. Add in the onion and celery and saute for 5 minutes.
2. Add in the garlic, paprika, ground mustard, basil, salt, cinnamon, and cayenne. Toast for 1-2 minutes.
3. Pour in the chicken or vegetable broth, add in the mustard and soy sauce and stir. Add in the sweet potatoes. Bring to a boil over high heat.
4. Reduce the heat to medium-low and add in the bay leaf. Simmer on medium-low heat for 10 minutes.
5. Add in the diced tomato and black beans. Simmer until sweet potatoes are tender (about 5 more minutes).
6. Serve hot.
