Black Bean Soup with Sweet Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 tablespoon(s) vegetable oil chopped |
2 medium yellow onions coarsely chopped |
3 garlic cloves |
1-1/2 teaspoon(s) ground coriander |
1 teaspoon(s) ground cumin |
1/4 teaspoon(s) aniseed |
freshly ground black pepper |
2 quart(s) lower fat chicken broth or vegetable broth |
15 1/2 ounce(s) can black beans peeled & cut into med. dice |
2 med. sweet potatoes |
salt |
1/2 cup(s) plain yogurt paper thin sliced |
8 lime |
Directions:
1. Heat the oil over medium heat in a 6-quart (or larger) Dutch oven. Add the onions and cook, stirring occasionally, until starting to soften and brown slightly, about 8 minutes. Add the garlic, coriander, cumin, aniseed, and 1/4 tsp. pepper and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth, beans, sweet potatoes, and 3/4 tsp. salt and bring to a boil over high heat; skim any foam as necessary. Reduce the heat and simmer, uncovered, stirring occasionally, until the sweet potatoes are tender, about 15 minutes.
2. Using a slotted spoon, set aside 3 cups of the beans and potatoes. Puree the remaining soup in batches in a blender. Return the solids to the soup and season to taste with salt and pepper. Serve topped with a dollop of the yogurt and a lime slice.
3. You can store leftovers in the refrigerator for up to 5 days.
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