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African Sweet Potato and Collard Green Soup

After some brilliant potato and kale soup Tayler made, I became inspired for more...Its cold here in Boise and nothing warms the soul like a great, hearty soup. This concoction really came as a shock to me! There are really no words to describe how amazing this soup is...just try it!  


Side Note: I opted out of using the chili pepper in my soup (even though spicy is my thing) so my daughter can enjoy it with me! Instead I just sprinkle a bit of cayenne in my servings...which by the way are around 220 calories per bowl!



What you'll need:

1 medium yellow onion — chopped
1 small red bell pepper — seeded and chopped
2 cloves garlic — minced
1 pound sweet potatoes — peeled and cut into 1-in chunks
1 hot chili pepper — (optional)
1 teaspoon ginger
1 14.5 oz can diced tomatoes — with juice
3 cups white beans, cooked — (cannelloni or other, may use 2 cans)
1 teaspoon light brown sugar — or a natural sweetener
1/2 teaspoon ground allspice
1/4 teaspoon ground cumin
2 bay leaves
3 cups vegetable broth, fat free
salt and pepper — to taste
2 cups collard greens — chopped


What to do:

Heat a large non-stick skillet over medium heat. Add the onion, bell pepper, and garlic. Cover and cook, stirring often, until softened, about 5 minutes. Check often to prevent burning.

Transfer the mixture to a 4 to 6 quart slow cooker. Add the sweet potatoes, chili, ginger, tomatoes, beans, brown sugar, allspice, cumin, bay leaves, and stock; season with salt (if desired) and pepper, cover, and cook on Low for 6 to 8 hours.

Close to serving time, cook the collard greens in simmering water until they are tender. Stir them into the crock pot. Taste to adjust the seasonings. Remove the bay leaves and serve.

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