Recipe for Black bean soup with sweet potato
Serves 6
Simmer canned beans with chili powder, coriander, and oregano, and garnish with sweet potato and cilantro. The soup thickens as it stands; when reheating thin with water.
3tablespoons canola oil1medium onion, diced2medium carrots, thinly sliced2stalks celery, halved lengthwise and thinly sliced1teaspoon chili powder1teaspoon ground cumin½teaspoon ground coriander½teaspoon dried oreganoSalt and black pepper, to taste2cans (about 15 ounces each) black beans, drained1can (about 14 ounces) diced tomatoes 5cups vegetable stock1sweet potato (about ¾ pound), peeled and cut into ½-inch cubes2tablespoons chopped fresh cilantro
1. In a soup pot over medium-high heat, heat 2 tablespoons of the canola oil. Add the onion, carrots, and celery. Cook, stirring occasionally, for 8 minutes or until the onion softens.
2. Add the chili powder, cumin, coriander, oregano, salt, and black pepper. Cook, stirring, for 1 minute. Add the beans, tomatoes, and stock. Bring to a boil, lower the heat, cover the pan, and simmer for 35 minutes.
3. Meanwhile, in a saucepan fitted with a steamer insert and several inches of boiling water, steam the sweet potato, covered, for 7 minutes or until tender. In a bowl, toss the sweet potato, remaining 1 tablespoon oil, salt, and black pepper.
4. In a blender, puree the soup in batches and return to the pot. Reheat until hot. Taste for seasoning and add more salt and black pepper, if you like. Ladle the soup into bowls. Garnish with sweet potato and cilantro. Jean Kressy
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