If you’ve had a sweet tooth lately, you’ve surely enjoyed my latest recipes (Chocolate Sunflower Butter and Mint Oreo “Blizzards”). In my little recipe book, I have (healthy) recipes perfected for Ginger Sugar Cookies and Walnut Fudge (yes, very holiday-ish recipes– babies tend to delay the best intentions!).
When choosing what to photograph this weekend, I realized I have been relying way too much on the sweet stuff lately to get me through my sleep-deprived days. It’s so easy to grab cookies out of the freezer for breakfast, when my real priority is the 16 pound wiggle monster attached to my hip.
And I’ve been getting away with it, because breastfeeding sure does burn some major calories. But the truth is, I am not feeling my best, and when I come home and all I want is frozen bananas with Chocolate Sunflower Butter on them for dinner, I know my sugar cravings are running full force. Those sugar cravings I worked so hard so squash (successfully) for years, I have let sneak back into my life.
This Mexican Sweet Potato Vegetable Soup is a recipe I’ve made for years (the original was made with white potatoes, but it’s just that much better with those orange beauties), and I have no idea why I have never posted it. Looking at my soup archives, I’m baffled– soup is by far the most made dish in my house, and yet somehow very few have made it on here. I guess most of my soups are variations of my favorites– Minestrone, “Health in a Bowl,” and Creamy Chicken Soup.
But there are days (and weeks, and months) that call for just a big bowl of veggies. Detox power.
I never make this soup if I don’t have Mexican Oregano. I am sure it’s just fine with the regular stuff, especially if you’ve never cooked with the Mexican variety– but the flavor is different enough that it really adds something special to this. You can pick it up in a regular grocery store on the hispanic isle, always in a plastic bag hanging with the dried chilis. I brought some back 2 years ago from the States, and it’s still fresh enough to add a lot of flavor.
- 1 tablespoon olive oil
- 2 onions, diced
- 1 can (15 ounce) chopped tomatoes
- 10 cups water
- 2½ tablespoons vegetable bouillon powder (I love Rupunzel)
- 4 teaspoons cumin
- 2 teaspoons chili powder
- 2 teaspoons paprika
- sea salt, to taste
- cayenne, to taste
- 2 teaspoons Mexican oregano (different than standard oregano)
- 2 sweet potatoes, chopped into dice sized cubes
- 2 green bell peppers, diced finely
- 2 ears of fresh corn, removed from ear
- 3 cups fresh green beans, chopped
- 3 cups cabbage, finely shredded
- In a large soup pot, add olive oil and diced onions. Cook over medium high heat, stirring, until onions are translucent and starting to brown.
- Add diced tomatoes, water, and vegetable bouillon, and bring to a boil. Lower heat to medium-low, and simmer for 30-45 minutes.
- Season the broth with spices, and add sea salt and cayenne pepper to taste.
- Add the sweet potatoes and bell peppers, and cook until the potatoes are soft.
- Add the green beans, corn and cabbage, and continue to cook for another 3-6 minutes. I prefer these vegetables still crisp.