Sweet Potato, White Bean and Ham Soup

We’re experiencing some pretty strange weather around here this week, but what corner of the US isn’t right now? (Ok maybe not you, Phoenix AZ with your 60 degrees and sunshine; I want to be you.) In our 33 years of living in Idaho we’ve not had this much snow on the ground, on our roofs and on our ski resorts, so hallelujah for great spring run-off and water pack. But it’s wreaking plenty of havoc: busted pipes, terrible roads, school closures going on five days now. Even church was canceled last Sunday! Now that’s a phenomenon.

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Well needless to say it’s great weather for hunkering down, slipping into comfy clothes and eating big bowls of savory soup. And sometimes making soup is a lovely creative process because when you have a big bag of sweet potatoes and leftover ham, you’ve got to find a home for both. Why not combine them together in one big pot and layer them with sturdy vegetables, savory beans, hearty corn and fragrant herbs? Sweet potatoes are just about as nutritious as a vegetable can be with all that vitamin A and C for fighting colds during damp wintry weather. And because they get pretty soft I mash a few against the side of the soup pot to thicken the soup creating the perfect texture.

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And who doesn’t love ham AND bacon. Ok, this might be a little over kill with the pork products, but I couldn’t resist adding the bacon layer of pork goodness to the pot. It adds more smokiness creating true home-style warmth and flavor. And don’t skimp on the herbs because the soup doesn’t taste the same without them. Herbs often take a day or two to really blend in with the soup so make more for later for a real flavor blitz.