Black Bean Soup with Sweet Potatoes
From: Fine Cooking MagazineThe 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.
Servings: Serves eight. Yields about 14 cups.
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Ingredients
2 tablespoons vegetable oil
2 medium yellow onions, chopped
3 medium cloves garlic, coarsely chopped
1-1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon aniseed
Freshly ground black pepper
2 quarts lower-salt chicken broth or homemade vegetable broth
Four 15.5- ounce or two 29-ounce cans black beans, rinsed and drained
2 medium sweet potatoes, peeled and cut into medium dice
Kosher salt
1/2 cup plain yogurt
8 paper-thin lime slices
Directions
1. Heat the oil over medium heat in a 6-quart (or larger) Dutch oven. Add the onions and cook, stirring occasionally, until starting to soften and brown slightly, about 8 minutes. Add the garlic, coriander, cumin, aniseed, and 1/4 teaspoon. pepper and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth, beans, sweet potatoes, and 3/4 teaspoon 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. Puree the remaining soup in batches in a blender. Return the solids to the soup and season to taste with salt and pepper. Serve topped with a dollop of the yogurt and a lime slice.
3. You can store leftovers in the refrigerator for up to 5 days.
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