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Black Bean and Sweet Potato Soup
Submitted by:Rob Gilfeather.jpg?rev=D4C8)
A hearty winter soup, the sweet potatoes contrast nicely with the tang of the yogurt and the tartness of the lime. Aniseed provides a hint of licorice flavor, but can be omitted or replaced with fennel seed or 1 star anise pod (just discard the star anise before blending).
Ingredients
- 2 Tbsp vegetable oil
- 2 medium yellow onions, chopped
- 3 medium cloves garlic, coarsely chopped
- 1-1/2 tsp. ground coriander
- 1-1/2 tsp. ground cumin
- 1/2 tsp. aniseed (or fennel seed or 1 star anise pod as substitutes)
- Freshly ground black pepper
- 2 quarts low-salt chicken broth or vegetable broth
- Four 15.5-oz. or two 29-oz. cans black beans, rinsed and drained
- 3 medium sweet potatoes, peeled and cut into medium dice
- Kosher or sea salt
- uice of 1/2 a lime
- 1/2 cup plain yogurt (optional)
- Thin lime slices for garnish (optional)
Instructions
- Heat the oil over medium heat in a 6-quart Dutch oven. Add the onions and cook until starting to soften and brown very slightly, about 8 minutes.
- Add the garlic, coriander, cumin, aniseed, and 1/4 tsp. pepper and cook until fragrant, about 30 seconds.
- Add 1-1/2 quarts of the broth (reserve the remainder), beans, sweet potatoes, and 3/4 tsp. salt and bring to a boil over high heat.
- Reduce the heat and simmer, uncovered, stirring occasionally, until the sweet potatoes are tender, about 15 minutes.
- Using a slotted spoon, set aside 4 cups of the beans and potatoes. Puree the remaining soup in batches in a blender. Alternatively, use a handheld stick blender to puree the contents of the pot. If the soup is not thin enough, add the reserved broth and bring to a brief simmer.
- Return the solids to the soup along with the fresh lime juice and season to taste with salt and pepper.
- Serve topped with a dollop of the yogurt (if using) and garnish with a lime slice.
Macronutrients
| Serving size | about 1-3/4 cups |
| Carbohydrates | 51g |
| Proteins | 17g |
| Fats | 6g |
