black bean soup with sweet potatoes

Makes about 14 cups;
serves 8
2 Tbs. vegetable oil
2 medium yellow onions,
chopped
3 medium cloves garlic,
coarsely chopped
11/2 tsp. ground coriander
1 tsp. ground cumin
1/4 tsp. aniseed
Freshly ground black pepper
2 quarts of lower-salt chicken
broth or homemade
vegetable broth
4 151/2-oz. (or two 29-oz.)
cans black beans, rinsed
and drained
2 medium sweet potatoes,
peeled and cut into
medium dice
K kosher salt
1/2 cup plain yogurt
8 paper-thin lime slices

The sweet potatoes in this soup contrast nicely with the tang of the
yogurt and the tartness of the lime. Aniseed lends an unusual hint of
licorice flavor.
1. Heat the oil over medium heat in a 6-quart (or larger) Dutch oven.
Add the onion and cook, stirring occasionally, until it starts 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, stirring occasionally, until
the sweet potatoes are tender, about 15 minutes.
2. Using a slotted spoon, set aside 3 cups of the beans and potatoes.
Carefully purée the remaining soup in batches in a blender. Pour
the puréed soup back into the pot and return the solids to the soup,
reheat gently, and season to taste with salt and pepper. Serve topped
with a dollop of yogurt and a lime slice. Store leftovers in the refrigerator
for up to 5 days.

Leave a Reply

Your email address will not be published. Required fields are marked *