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.
199...Finally under 200
180...No longer obese!!
150....Body will be baby ready