I'm ready for fall! This summer has been so hot and dry, but this weekend we finally got a patch of cold and rainy weather and I'm in love. Sure it's only August, but summer...I've had my fill and I'm ready for fall.
I just love fall. It's sweatshirt and jeans weather. It's watching football and drinking hot tea on a lazy afternoon. It's pumpkins and bonfires and s'mores! Plus, its the time of year my all time favorite beer makes it's appearance....Sam Adams Octoberfest!
I recently found this on Pinterest and LOVE it-
I am so excited to take Lucy to a pumpkin patch this fall and decorate pumpkins. I am also looking forward to football season! Although this will most likely be another rough year for us Colts fans...but we just have to hang in there!
Another thing that will help make fall even more loverly is this new recipe we tried this week. It was freaking awesome! Perfect for those chilly fall days, or cold wintery ones. It's healthy and yummy and easy! Well, it was healthy until we added ridiculous amounts of sour cream to the top. What are ya gonna do?!?
Make the soup, get cozied up and settle in for fall!
|Food styling credit: My hubby :)|
Hearty Black Bean and Sweet Potato Soup
adapted from Shutterbean
1 medium yellow onion, chopped
1 tbs olive oil
3 cloves of garlic, minced
3 carrots, chopped
1 32 oz container vegetable stock
1 15 oz can diced tomatoes
1 tbs ground cumin
1 handful kale leaves, chopped
1 red bell pepper, chopped
2 medium zucchini, chopped
1 medium sweet potato, peeled & chopped
2 cans black beans, rinsed & drained
1/2 bunch cilantro, chopped
hot sauce, avocado, chopped green onions and sour cream for toppings
salt and pepper
In a large pot, heat olive oil with onions on medium heat and cook until onions are transparent. Add the carrots, garlic and cumin to the pot and cook for about 3 minutes. Add the vegetable stock and canned tomatoes to the pot, raise the heat to medium high. Add the kale, zucchini, red pepper, sweet potatoes and black beans and bring to a boil. Add half of your chopped cilantro and stir. Reduce heat and simmer for 20-30 minutes. Season with salt and pepper as needed.
Ladle soup into bowls and top with hot sauce, avocado, green onions and a big ole dollop of sour cream.