Slow Cooker Southwest Sweet Potato Soup

The first time I made this slow cooker southwest sweet potato soup, I was trying to make a vegetarian taco soup.  This soup did not taste like tacos to me, but I loved the flavors, so I reinvented it with a new name.

Peppers and onions make the base for this soup. They are the most important ingredients because they give the broth all of its flavor.

Black beans and corn add some southwest flare to this soup.  Black beans are also loaded with plant based protein, and the sweetness of corn balances the blend of spices I add.

Finally, I added sweet potato to make this soup hearty and filling.  They also pair well with all the other flavors.

Variations to the Slow Cooker Southwest Sweet Potato Soup recipe:

1. If you like a creamy thick soup instead of a broth-y one, try using sweet potato puree instead of cubed.  Mix it in after 7 hours on low in the slow cooker.
2.  I used a mix of green and red bell peppers.  Use whatever color you like or have on hand!
3. I don’t peel my sweet potatoes because there are a lot of nutrients found in the skin.  The sweet potato cooks long enough that you don’t even notice them in the finished soup.
4. To make the soup less spicy, remove the seeds from the jalapeno, or omit it completely.
5. When the soup is finished, taste test and increase salt to your liking.  I prefer a low sodium soup.

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