Friday, October 3, 2014

Black Bean and Yams Soup

 Black Bean and Yams Soup
8 - 10 Servings
2 tablespoons vegetable oil  
2 medium onions, chopped    
3 large cloves garlic, chopped
2 teaspoons ground coriander  
1 teaspoon ground cumin    
1 teaspoon freshly ground black pepper  
2 quarts vegetable broth   
1 pound black beans, cooked   
2 medium yams, peeled and cut into medium dice  
2 teaspoons sea salt    
1 lime, sliced, thin

Heat the oil over medium heat in a large pot.
Add the onions and garlic and saute until onions brown slightly. 
Add  coriander, cumin, and pepper and mix thoroughly. 
Add the broth, beans, sweet potatoes and salt, bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the sweet potatoes are tender.
Remove 2 cups of beans, drain and set aside. 
Puree the remaining soup in batches in a blender or using an immersion blender.
Return the beans to the soup taste and adjust seasoning as needed.
Serve with a slice of lime.

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