Fine Cooking Magazine - November/December 2020

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

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.

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Reviews (27 reviews)

chiaradelsol | 11/25/2019
With added coriander and cumin seeds, toasted and ground, more salt and pepper, and with the juice of one lime added at the end, this was a very tasty soup. Next meal I will serve it with fresh coriander leaves.
ajaxk | 12/08/2018
Easy to make. I made a half portion and we two had half of that for lunch. While the taste was nice we both felt it needed something more to spice it up. When I reheated the balance for lunch I added a small amount of sherry and some some diced green chile . Everyone's taste is different, but for us, this raised the rating to the four stars I have given it.
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.

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Name: Black Bean Soup with Sweet Potatoes
Yield: Yields about 14 cups.
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