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Recipe

Black Bean Soup with Sweet Potatoes

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Scott Phillips

Yield: Yields about 14 cups.

Servings: eight.

The sweet potatoes in this soup contrast nicely with the tang of the yogurt and the tartness of the lime. Aniseed lends an unusual hint of licorice flavor.

Ingredients

  • 2 Tbs. vegetable oil
  • 2 medium yellow onions, chopped
  • 3 medium cloves garlic, coarsely chopped
  • 1-1/2 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1/4 tsp. aniseed
  • Freshly ground black pepper
  • 2 quarts lower-salt chicken broth or homemade vegetable broth
  • Four 15.5-oz. or two 29-oz. cans black beans, rinsed and drained
  • 2 medium sweet potatoes, peeled and cut into medium dice
  • Kosher salt
  • 1/2 cup plain yogurt
  • 8 paper-thin lime slices

Nutritional Information

      Calories (kcal) : 310
      Fat Calories (kcal): 50
      Fat (g): 6
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 2.5
      Cholesterol (mg): 0
      Sodium (mg): 370
      Carbohydrates (g): 51
      Fiber (g): 11
      Protein (g): 17

Preparation

  • 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.

    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.

    You can store leftovers in the refrigerator for up to 5 days.

Reviews

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Reviews

  • brava313 | 03/17/2017

    Quick and easy. My brother-in-law hates sweet potatoes, but he loves this soup. The only trouble is that he gets indigestion from eating too much of it at one time.

  • LArcher | 02/02/2015

    Very easy to make and really tasty. I used homemade vegetable broth that I made in the fall and froze. I halved the recipe and it turned out great. Loved the addition of sour cream and a lime slice to the finished soup.

  • DBmedford | 02/13/2014

    Delicious and easy to make...the yogurt, lime and anise are a nice blend of ingredients.

  • Angel21785 | 01/16/2014

    Really quick and simple. Good taste.

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