4 tablespoons olive oil
1 large white onion, 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
3 celery stalks, sliced
2 pounds sweet potatos, peeled and diced
4 cups chicken or vegetable broth
1 1/2 T soy sauce
1 bay leaf
4 roma tomatoes, diced
1 can black beans, drained and rinsed
1. Heat the olive oil in a large skillet over medium-high heat. Add in the onionand saute for 5 minutes.
2. Add in the garlic, paprika, ground mustard, basil, salt, cinnamon, and cayenne. Toast for 1-2 minutes.
3. Scrape all contents of the skillet into a slow cooker. Add in the remainder of the ingredients and give it a quick stir to combine.
4. Cook on low 6 to 8 hours, or high 3 to 4 hours. Remove bay leaf before serving.
**Note: You can skip steps 1 and 2 in this recipe and just put all ingredients immediately into a slow cooker. I like the added touch of sauteeing the onion and toasting the spices before hand because it gives an enhanced flavor.
Adore the name! It's a keeper!
I'm always looking for hearty hippie food! This looks great!
This looks fabulous – love the deviation from the typical vegetable soup combo!
Well, if this is what dang hippies eat, then I must be a hippie! I am from Portland, so maybe… It looks amazing regardless and I know my "definitely not a hippie-style eater" husband would love it!
I love the name of this soup. It looks amazing!
Ha! I love the name (that's what drew me in), and everything in the soup, as well. Sounds perfect for a cold day like today.