Mardi Gras has had me missing New Orleans. In my 'homesick' state I created this soup. I hope you like it as much as I do.
Sweet Potato Soup Cajun Style
*2 strips of alderwood smoked bacon, cut into thin strips width-wise
*1 onion, chopped
*2 large cloves garlic, chopped
*8 oz southern greens, chopped into small to medium pieces
*2 orange sweet potatoes, quartered length-wise and chopped width-wise
*1/2 c quick cook brown rice
*1 can garbonzos or black eyed peas
*1 andouille sausage, halved length-wise then sliced
*32 oz broth + 1 c water
*1 can tomato sauce
*1 can roasted tomatoes, diced and with chilies
*8 splashes of chipotle Tabasco
*1/4 tsp chili powder
In a large soup pot over medium-high heat cook bacon slices until crisp and golden. Remove bacon from pot, leaving bacon fat. Add onion and saute in reserved fat until starting to turn translucent, about 5 minutes. Add garlic and cook 2 - 3 more minutes. Add potatoes, sausage (if raw) and greens. Stir to combine all ingredients. Add liquid and seasoning: broth, water, tomato sauce, diced tomatoes, Tabasco and chili powder. Bring to a boil then reduce to a vigorous simmer. Add rice (and sausage if cooked) just as potatoes are beginning to soften (add with potatoes and greens if using regular brown rice), stir and return to vigorous simmer. When rice and potatoes are tender add beans of choice, stir well. Top with bacon pieces when ready to eat and serve with gluten-free corn bread. Enjoy!
