Cajun Creole Spiced 10 Bean Soup with Sweet Potato

Today I cooked a salt-free Easter lunch for my Uncle Joe and my parents. It was delish but since Uncle Joe and my parents are no longer young pups, the huge batch of freedom fries that Mikae and I made was only partially devoured. By dinner time, Chris was looking for an extra something to add to his 10 bean soup and, fortunately, he found our freedom fries. This soup is by far Chris' tastiest creation. The Cajun Creole Seasoning along with the sweet potato made this soup both complex and hearty. Chris purchased both the Cajun Creole Seasoning and the 10 bean soup at Sprouts Farmers Market. If you can't buy the 10 bean soup at a store near you, perhaps you can create it yourself. The ingredients are: black beans, lentils, green split peas, pinto beans, small white beans, red lentils, yellow split peas, pearl barley, small red beans, and adzuki beans.

Ingredients
1 sweet potato made into freedom fries (see earlier blog) or use a baked sweet potato
1 c 10 Bean Soup Mix from Sprouts (uncooked)
1/2 sweet onion chopped
6 c water
3 t Better Than Bouillon (see earlier blog)
1 t salt
1/2 t white pepper
1/4 t coriander seed
1 t Cajun Creole seasoning blend spice mix
1 T honey

Instructions
1) Night before, soak the cup 10 bean overnight
2) Bake cut up sweet potato for 20 minutes (we just made freedom fries)
3) Combine the 10 beans, sweet potato, onion, water, Better Than Bouillon, honey, salt, white pepper, coriander seed, cajun seasoning
4) Bring to a boil then simmer for 2 hours

You can see the bits of freedom fries :)