Tuesday, February 22, 2011

Sweet Potato and Black Bean Soup

Sometimes I get inspired by food. It happens at random. The orange of a beautiful sweet potato is what did me in this time. I chose this recipe from Kalyn's Kitchen for its simplicity, high nutritional value, and staying power.

Friends joined us and we made up some fresh guacamole, enjoying it with tortilla chips as an appetizer. This soup came next, along with some fun beverages that fit the evening's theme. One friend commented that the soup 'surprised' him. Although he watched it being prepared, the finished product was not what he expected.

Here is the recipe with my alterations. You can purée more or less depending on your preference for a creamier or chunkier soup. Also, the scallions seem unnecessary, like a garnish, but they add another layer of texture (crunchy) that deserves to be included.

  • olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • salt and freshly ground pepper, to taste
  • 2 large sweet potatoes, chopped into small chunks
  • two 15 oz cans black beans, rinsed
  • 4 cups water
  • juice from 1/2 lime
  • 1 bunch scallions, sliced
  1. In a large stockpot, heat olive oil over medium heat.
  2. Cook onion and garlic until onion is translucent, about 5 minutes.
  3. Add cumin, cinnamon, and generous amounts of salt and pepper. Stir well.
  4. Add sweet potatoes, black beans, and water. Cook until sweet potatoes are very tender.
  5. Remove a little less than half the mixture and purée using an immersion blender or regular blender. Return to pot and heat until soup is hot throughout.
  6. Add lime juice and stir well. 
  7. Remove from heat and stir in scallions. Serve with bread or tortilla chips.

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