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Black Bean Soup with Sweet Potatoes
Nb persons: 8
Yield: Yields about 14 cups
Preparation time:
Total time:
Source: Fine Cooking Jan. 2009
| 2 Tb. | vegetable oil |
| 2 medium | yellow onions, chopped |
| 3 medium | cloves garlic, coarsely chopped |
| 1 1/2 tsp. | ground coriander |
| 1 tsp. | ground cumin |
| 1/4 tsp. | aniseed |
| freshly ground black pepper | |
| 2 qts. | chicken broth |
| 4 (14.5 oz.) cans | black beans, rinsed and drained |
| 2 medium | sweet potatoes, peeled and cut into medium dice |
| kosher salt | |
| 1/2 c. | plain yogurt |
| 8 | paper-thin lime slices |
Heat the oil over medium heat in a 6-qt. (or larger) Dutch oven. Add the onions and cook, stirring occasionally, until starting to soften and brown slightly, about 8 minutes. Add the garlic, coriander, cumin, aniseed, and 1/4 tsp. pepper and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth, beans, sweet potatoes, and 3/4 tsp. salt and bring to a boil over high heat; skim any foam as necessary. Reduce the heat and simmer, uncovered, stiring occasionally, until the sweet potatoes are tender, about 15 minutes.
Using a slotted spoon, set aside 3 cups of the beans and potatoes. Puree the remaining soup in batches in a blender. Return the solids to the the soup and season to taste with salt and pepper. Serve topped with with a dollop of the yogurt and a lime slice.
You can store leftovers in the refrigerator for up to 5 days.
This soup freezes easily, so it is a great meal for busy nights. Chill soup thoroughly before freezing; this allows it to freeze faster. The ice crystals that form will be smaller, so your soup will have better texture and flavor. Freeze soup in plastic containers, leaving about a half inch at the top to allow for expansion. Or fill plastic freezer bags about 3/4 full and squeeze out as much air as possible. As a general rule, stocks and broths can be frozen for up to 6 months; vegetable soups, about 4 months; meat, fish or chicken soups, about 4 months; and soups with egg and cream, about 2 months. Leave the soup in its container and defrost in the refrigerator, microwave oven or under cold running water. You can also remove it from the container and reheat the frozen soup in a saucepan over low heat. A microwave oven is better for small amounts of soup. Don't be alarmed if pureed soup separates after defrosting. To fix it, just whisk it back together. Be aware that soups containing cream, wine, or lemon juice (or those thickened with eggs or flour) don't always freeze well. When reheating, simmer gently and whisk constantly to prevent curdling.
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