Soup of the week
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.