January 25, 2012
This black bean and sweet potato soup will transport you to the tropical isles of the Caribbean. It has all the flavors you want in a soup- sweet, spicy, and bright. The soup begins with dried black beans that need to be soaked overnight. If you are not into planning ahead, you can always use canned beans for a quick supper. Serve this delicious black bean soup with some homemade corn bread (not traditional, but delicious). Black bean and sweet potato soup will turn your winter blues into vibrant rays of culinary bliss.
1 pound dry organic black turtle beans
2 tablespoons organic coconut oil (or olive oil)
1 organic onion, chopped (I used sweet yellow)
4 jalapenos, seeded and chopped
2 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp thyme
2 tsp course sea salt
8 cups of vegetable broth or water
4 cups local or organic sweet potatoes peeled and chopped into 1/2 inch cubes
1 tbsp brown sugar
1 bunch organic green onions, thinly cut
1/2 cup fresh cilantro, chopped
Rinse beans and place in a large bowl. Cover beans with 4 inches of water and soak overnight (or 8 hours). Strain and rinse black beans.
In a large soup pot, heat the oil over medium heat. Add onion and jalapeno and sauté for 10 minutes, until soft.
Add beans and vegetable broth or water. Stir in ginger, allspice, thyme and salt. Bring to a boil, then reduce heat and simmer for 1 hour 30 minutes.
Add sweet potatoes and brown sugar and simmer for an additional 30 minutes, until beans and sweet potatoes are soft.
Puree 1 cup of the soup in a blender and then add it back into the soup pot. Stir in cilantro and green onion. Salt and pepper to taste.
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