I looked up this recipe from Forks over Knives on my iPhone, and it seemed really familiar. I could have sworn I had made a recipe like this recently, but didn't remember for sure. Just now, I checked, and sure enough on May 29, I made this soup. Click here for the original posting. Needless to say, I went ahead and made something that was INSPIRED from this recipe and this is what I came up with.
I halved the recipe and added Tofurky vegan Italian sausage. Also, I made rice and put that on the bottom of the bowl before ladeling in this deliciousness. No wonder if I love this recipe so much and have now made it twice. This is one of the only dishes I like with sweet potatoes. As much as I love sweets, I am just not a fan of eating sweet vegetables as an entree. Pairing sweet potatoes with spicy vegan sausage and hearty black beans in a savory soup really does the trick for me. Will loves just baking a sweet potato and eating it with salt, pepper and Earth Balance. Me? Not so much.
Will and I scarfed down the entire pot of this soup, which is great because it means no leftovers! My husband is not prone to the eating of leftovers, so if I make too much of something it usually goes to waste, or I'm stuck eating it for lunches for the next five days.