Sunday, March 1, 2015

Black Bean and Sweet Potato Soup

This soup was seriously amazing.  I made it for dinner tonight and couldn't wait to post it...its that good.  The flavor is so, so good.  I don't even like sweet potatoes, but the soup is spicy, so it gives the perfect amount of sweetness to offset the heat.  It really is perfect, very filling and super healthy.

Black Bean and Sweet Potato Soup

2 Tbsp. olive or grapeseed oil
½ medium yellow onion, chopped small
4 large garlic cloves, minced
2 medium carrots, quartered and chopped
1 celery stalk, quartered and chopped
2 chipotle chilis (canned), seeded and chopped (use 3 for more heat and 1 for extra mild heat)
1 medium poblano (pasilla chili), seeded and chopped small
2 c. chicken or vegetable broth (low sodium)
3 cans black beans, drained (or 1 ½ cups dried black beans that have been soaked over night in water that is filled 3 inches above the beans (do this in a sealed container); drained)
1 tsp. cumin
1 Tbsp. salt
¼ tsp. coriander
1/8 tsp. smoked paprika
ground black pepper to taste
1 medium – large sweet potato, peeled and cut into ½ inch pieces

Heat the olive or grapeseed oil in a soup pot and add the first seven ingredients. Saute on medium high heat for 3-5 minutes. 
 Add the rest of the ingredients. Bring to a boil. Turn down the heat to medium low and simmer until the carrots and sweet potatoes are tender to your liking (about 15-20 min). If you start to lose too much liquid, turn down the heat and put on the lid and add more chicken stock if needed.


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