Black Bean Soup with Sweet Potatoes

Ingredients

• 2 tablespoon(s) vegetable oil chopped
• 2 medium yellow onions coarsely chopped
• 3 med. 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 or vegetable broth rinsed and drained
• 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

Preparation

1. Kosher salt
2. 1/2 cup plain yogurt
3. 8 paper-thin lime slices


4. 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.


5. 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.


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


7. nutrition information (per serving):
8. Calories (kcal): 310; Fat (g): 6; Fat Calories (kcal): 50; Saturated Fat (g): 1; Protein (g): 17; Monounsaturated Fat (g): 2.5; Carbohydrates (g): 51; Polyunsaturated Fat (g): 2; Sodium (mg): 370; Cholesterol (mg): 0; Fiber (g): 11;
9. photo: Scott Phillips