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February 3, 2017

Sweet Potato-Black Bean Soup with Bacon


California has been in a five year drought, but we're catching up during this one winter, with three times our normal rainfall since October.  Surprisingly, it hasn't been that many rain days - just very heavy rainfall on the few days of bad weather.  So we are all staying in, cozying up, and cooking comfort foods.  I've loved Morningstar bacon for years, but never served it in a soup.  I wanted to see if it would hold its texture by adding it to this sweet potato stew.  The beans and the sweetness of the potato meld well with the salty bacon.   Enjoy!


Sweet Potato-Black Bean Soup with Bacon

2 cans Campbell's potato soup
1 can sweet potato purée
1 can black beans (rinsed and drained)
1/2 tsp dried mustard
1/4 tsp nutmeg
1 Tbsp dried onion
Low Sodium Vegetable Broth
Water
4 strips Morningstar Vegetarian Bacon
 
Place the canned goods and spices in a crockpot.  Use crockpot liner for easy cleanup.  Fill Campbells soup can with veggie stock twice and water once, adding liquid to crockpot.  Heat on high two hours or low for four hours.  Serve with crumbled bacon as garnish. 


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