Ingredients
-
2
-
1
-
2
-
2
-
2
-
2
-
1
-
1
-
1/4
-
6
-
2
-
1
-
-
-
Directions
Black Bean and Sweet Potato Soup,I love black beans and sweet potatoes… this is a wonderful blend of flavors. I like to cook this in the crockpot but it can also easily be done on the stovetop.,This started out as me trying to think up a way to use the rich, flavorful broth that was a result of making pulled pork. Too good to waste! It was this or posole. I let the broth cool overnight so I could skim off all the fat, and went from there. Used no meat – broth gave a lovely deep meaty note. Used some minced carrot and celery and fresh jalapeno chili along with the onion and garlic – so more of a mirepoix. Toasted the spices, added some hot salsa. Skipped the corn, added another cup of black beans and pinches of allspice and cinnamon. I took out and blended approx. 1/3 of the soup – added back, gave a lovely creamy texture. There was already lime in the pork broth so I didn’t add more (broth also included a bit of sugar, garlic, onion, bay leaves, cumin, etc. just FYI). Served with lots of chopped cilantro as garnish, big wedge of avocado in each bowl. Skipped the sour cream just because it seemed like gilding the lily, but will try it sometime. Thought of serving with tortilla chips but ended up serving with fried plantain slices and salsa – just right! Even better the next day.,Great soup, and easy to make. I microwaved the sweet potato for a few minutes and then put everything together in a pot, simmered for a hour. I also added cooked chicken. Everyone liked it!
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Steps
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1
Done
|
Heat Oil in a Skillet and Saute Onion and Garlic in Oil Until Soft. |
|
2
Done
|
Add All Ingredients to Crockpot and Cook on Low For 8 Hours or Until Sweet Potatoes Are Tender. |
|
3
Done
|
Serve Hot With Sour Cream and Lime If Desired. |
