Here's a favorite.
Crockpot Santa Fe Sweet Potato Soup
2 dried New Mexico chili peppers
2 cups boiling water
1 Tbsp. vegetable oil
2 onions, finely chopped
4 cloves garlic, minced
1 finely chopped jalapeno pepper, optional
1 tsp. salt, optional
1 tsp. dried oregano leaves
4 cups peeled, cubed sweet potatoes, about 1/2"
6 cups vegetable or chicken broth
2 cups corn kernels, thawed if frozen
1 tsp. grated lime zest
2 Tbsp. lime juice
2 roasted red peppers, cut into thin strips
finely chopped cilantro
In a heatproof bowl, soak chilies in boiling water for 30 minutes. Drain, discarding soaking liquid and stems. Pat dry, chop finely and set aside.
In a skillet, heat oil over medium heat. Add onions and cook, stirring, until softened. Add garlic, jalapeno pepper and salt, if using, oregano, and reserved chilies and cook, stirring, for 1 minute. Transfer mixture to a crockpot. Add sweet potatoes and broth and stir to combine.
Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours, until sweet potatoes are tender. Strain vegetables, reserving broth. In a blender or food processor, puree vegetables with 1 cup reserved broth until smooth. Return mixture, along with reserved broth, to crockpot. Or, using a hand-held blender, puree the soup in the crockpot. Add corn, lime zest and juice. Cover and cook on HIGH for 20 minutes, until corn is tender.
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