Soup of the weekBy Produce Department • Feb 7th, 2012 • Category: Potatoes, Grains, and Beans, Soups and Stews, Vegetables Print
Sweet Potato Black Bean Soup
We made this for lunch last Sunday and it lasted the rest of the week. Here it’s served with a Tofu Salad Sandwich. The next night we served it to a friend (with a big Kale Salad) who had stopped by for dinner. Still we had several more lunches. I think it made at least ten servings! And, it was more delicious every day!
4 medium-sized sweet potatoes, peeled & cut into ½” dice
8 cups water or vegetable stock
2 t. extra virgin olive oil
1 medium onion, peeled & chopped
1 large shallot, peeled & chopped
7-8 large cloves of garlic, peeled & chopped
1 15-oz. can black beans, drained & rinsed
1 large jalapeño pepper, seeded & chopped
2 cups Pomi chopped tomatoes
1 T. coarse kosher salt
Juice of one lime
Coarsely ground black pepper
Salsa fresca (for garnish)
Get out a good-sized soup pot and drop the diced sweet potatoes into the 8 cups of water (or stock) and bring to a boil. Cook the potatoes for 20 minutes, or until soft.
Meanwhile, sauté the onion and shallot in the olive oil until transparent – about 10 minutes or so – then add the chopped garlic and cook an additional 5 minutes or so.
When the potatoes are cooked, scrape the onion-shallot-garlic mixture into the soup pot and add the black beans, chopped jalapeño, tomatoes, and salt. Stir to combine.
Now, with the back of a soup ladle, randomly mash the softened potatoes against the sides of the soup pot. It’s not necessary to completely mash all the pieces – do it just enough to thicken the soup. Then bring the soup back to a simmer and cook for an additional 20 minutes. Add the lime juice last. Top with a dollop of salsa fresca and a good grinding of black pepper and serve hot.