Black Bean Soup with Sweet Potatoes
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- 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
- 1/2 cup(s) plain yogurt paper thin sliced
- 8 lime
- Kosher salt
- 1/2 cup plain yogurt
- 8 paper-thin lime slices
- 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.
- nutrition information (per serving):
- 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;
- photo: Scott Phillips
This recipe is a personal recipe added by raclayton and has not been tested or endorsed by MyRecipes.
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Black Bean Soup with Sweet Potatoes Recipe at a Glance
- COURSE: Soups/Stews