This is a super comforting, delicious and easy to make soup that hugs and cuddles you like a warm hand-knit blanket on a crisp November day. Makes the house smell amazing. Adapted from Fresh From the Vegetarian Slow Cooker by Robin Robertson. (You don't have to cook it in a slow cooker).
1 Tbsp oil
1 medium yellow onion, chopped
1 bell pepper or pasilla pepper, remove seeds and chop
2-3 garlic cloves, minced
1-2 sweet potatoes, cut into approximately 1-inch chunks
1/8 tsp. red pepper flakes
2 tsp. fresh ginger, grated
2 cans white beans (such as cannellini or navy beans)
1 can diced tomatos in their own juice
1 tsp. brown sugar (or agave nectar)
1/2 tsp. ground allspice
1/4 tsp. ground cumin
2 bay leaves
4 cups water
4 bullion cubes (beef, chicken, or veg flavor)
Freshly ground black pepper
2 cups chopped kale
1. In a big stewpot, heat the oil over medium heat. Add onion, bell pepper, and garlic and cook about 5 min.
2. Add the sweet potatoes, ginger, can of tomatoes, red pepper flakes, cans of beans, sugar/agave, allspice, cumin, bay leaves, pepper, water, and bullion cubes.
3. Bring to a boil, then lower heat to simmer, covered, for about 15-20 min or until sweet potatoes are soft. (If you want to do it in a slow cooker, cook on Low for 4-6 hours).
4. Add the kale and push it under the soup so its immersed and stir until bright green and tender.
5. Serve with rustic french bread, gruyere cheese, and red wine or a dark beer! I recommend something like Moose Drool (brown ale) from Big Sky Brewing or the Ryerish (Irish stout) from Berryessa Brewing Co.