Black bean and Sweet Potato Soup

 I love a bowl of hearty soup any day. Soups can be easy to make and could be a one pot dish on a busy week night. It can warm the soul on  a cold night. Last night I made black bean sweet potato soup a la Mexican style. It was very filling and flavorful. I topped the soup with crisp tortillas strips.

Ingredients:

1 teaspoon olive oil

1 small yellow onion, chopped

1 clove garlic, minced

2 Cups peeled and diced sweet potato (yam)

2 Cups cooked black beans 

2 teaspoons powdered cumin

1-2 teaspoons paprika

1 teaspoon salt

2-3 cups vegetable stock or water

Method:

1. Heat oil in a large pot or Dutch oven over medium heat. Add onion, a pinch of salt and cook for 3 minutes. Add garlic and stir for 30 seconds.

                                                            

2. Add sweet potato, black beans, and the spices. Stir and cook for 2 minutes.

                                                           

3. Add stock or water. Bring to a boil, reduce heat and simmer for about 20 minutes, until sweet potatoes are cooked through.

                                             

4. Using a ladle, scoop out 1 cup of the sweet potato and black beans and set aside. Allow to cool. Using an immersion blender or blender blend the remaining soup together. Turn the heat back on. Stir in the reserved sweet potato and black beans. Heat the soup, stirring occasionally, until hot.

                                                            

5. Garnish with any or all of these garnishes: cilantro, avocado, red onion, tortilla strips, salsa etc...

Notes:

Soak black beans in water for 4 hours. Pressure cook beans or boil in a large pot to cook.

If using canned black beans, drain and rinse before using.

I garnished my soup with only tortilla strips today.