Last fall, before I started my blog, Mark randomly bought me a soup magazine, and I made this black bean soup with sweet potatoes a few times. It was basically one of the recipes that was so successful, it made me decide to make cooking my New Year's resolution. We all liked it. Anyway, my mom is sick and has been for almost a week, so we decided she needed soup. I offered to make this soup, since in our crazy pre-Christmas house cleaning, I found this old magazine again. She agreed, and it feels like ages since I made a good meal for my family, so I was happy to get back in the kitchen (and to use my new knives!!! Thanks Rachael and Alex!)
black bean soup with sweet potatoes
from The Best of Fine Cooking: Soups and Sandwiches magazine (2011)
yields about 14 cups, or 8 servings
2 tablespoons vegetable oil
2 medium yellow onions, chopped
3 medium cloves garlic, coarsely chopped
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon aniseed
freshly ground black pepper
2 quarts chicken or vegetable broth
4 15-ounce cans black beans, rinsed and drained
2 medium sweet potatoes, peeled and cut into medium dice
1/2 cup plain yogurt for garnish
8 paper-thin lime slices for garnish
1) Heat the oil over medium heat in a large pot. Add the onions and cook, stirring occasionally, until they start to soften and brown slightly, about 8 minutes.
2) Add the garlic, coriander, cumin, aniseed, and 1/4 teaspoon pepper. Cook, stirring constantly, until fragrant, about 30 seconds.
3) Add the broth, black beans, sweet potatoes, and 3/4 teaspoon 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.
4) Using a slotted spoon, set aside 3 cups of the beans and potatoes. Puree the remaining soup in batches using an immersion blender. Return the reserved beans and potatoes to the soup and season to taste with salt and pepper. Serve topped with a dollop of the garlic and a lime slice. Leftovers can be stored in the refrigerator for up to 5 days.
|Using the immersion blender!|