Ingredients: |
Ingredients: 2 tbsp vegtable oil
2 Medium Yellow Onions, finely chopped
3 Medium Garlic Cloves; coarsely chopped
1 1/2 tsp Ground Coriander
1 t sp Ground Cumin
1/4 tsp Aniseed
2 Quarts (8 Cups) Chicken Broth or Vegetable Broth
3 - 19-oz Canned Black Beans, well-rinsed and drained
2 Medium Sweet Potatoes, peeled and cut into medium dice
salt and pepper to taste
Dollops of Plain Yogurt, for each serving
Thin slice of Lime, for each serving
OPTIONAL: Chopped Red Pepper; Tabasco Sauce; Fresh Lime Juice
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Directions: |
Directions:Heat oil over medium heat in a large soup pot or dutch oven. Add nions, stir, cook until soft and starting to brown (8 Minutes).
Add garlic and spices, stirring constantly, for about 30 seconds, until fragrant.
Add the broth, beans, and sweet potatoes. You should not need any salt, but if you like to have it, add 3/4 teaspoons now.
Bring all to boil over high heat, and skim off the foam that forms.
Reduce heat and simmer uncovered for about 15 minutes, until the Sweet Potatoes are tender.
Remove 3 cups of the mixture. Puree the rest of the soup in batches in a Blender. Return the 3 cups of soup, and combine together.
OPTIONAL: Cut a red pepper in half. Coarsely chop 1/2 and finely chop the other 1/2. Add coarse chop into soup now, and mix thoroughly, for color. Sprinkle fine chop on each individual bowl when serving
OPTIONAL: Add a few dashes of Tabasco Sauce (to your taste) to the Soup, and mix in thoroughly
OPTIONAL: Squeeze 1/2 tbsp. fresh lime juice to soup, and mix in .
When serving out portions, put dollop of yogurt, and thin lime slice on each serving. |
Personal
Notes: |
Personal
Notes: It gets even better after sitting in the Fridge for a day, and then being warmed up. Be sure to use Sweet Potato rather than Yams, for its subtle sweetness. As well, a few drops of Tabasco Sauce can be added, if a bit of heat is desired.
Serves 8; Makes about 14 Cups
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This recipe for Black Bean Soup with Sweet Potatoes is from