Black Bean and Sweet Potato Soup will keep you warm and cozy in the last days of winter. It’s perfect for a starter or main,with some unexpected spices for maximum flavor!
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I hear the rest of the country has winter. Here in Houston, we may have February, but winter it is not. It was 85 degrees this week.
Does that stop me from eating soup? Heckkkkkk no! I love a good soup, mainly because they’re so darn easy to make, and they always make the house smell amazing while they cook.
Take this Black Bean and Sweet Potato Soup. The recipe couldn’t be simpler, and even better, you can make it in advance and freeze it until you’re ready to eat. Serve it up with some fresh Amish Potato Rolls, and I would call that the perfect winter feast.
Even if it feels like spring….
Black Bean and Sweet Potato Soup Couldn’t be Easier to Make
It’s hard to decide on my favorite part of this recipe – is it the simplicity or the flavor? Simplicity = big thumbs up from me. Like I mentioned, it’s easy peasy. Everything cooks in one pot and just simmers until it’s happy and the sweet potato is tender. Cooking time is only about 30 minutes, which is quick for a soup. And of course, most of that time is hands-off for you. Catch up on some Netflix, read a book, vacuum the living room….whatever floats your boat. When the sweet potato is cooked through, you’ll puree some of the soup to give it a thicker, creamy texture. I use an immersion blender to avoid dirtying my full-size blender, but any blender will work. Pureeing some of the soup, but not all of it, makes for a satisfying, hearty bowl with plenty of oomph and substance. There are enough full-sized black beans and chunks of potato to fill your belly.
To make this recipe for Black Bean and Sweet Potato Soup in advance, you can freeze it without any problems. Just let it cool to room temperature, then pour it into a gallon ziplock bag, or several quart bags. Seal the bags tightly (double-check them!), then lay them flat in your freezer. Once frozen, they’re easy to stack and don’t take up much space. When you’re ready to eat the soup, let it defrost in the refrigerator, then reheat it on the stove.
Spice it Up
The other thing I love about this Black Bean and Sweet Potato Soup, just as much as its simplicity, is its flavor. It’s got some ingredients you might not expect, but that work really well altogether.
Aniseed? Wait, say whaaaa….?
Yup, just go with it. The flavor of the aniseed is subtle, but it adds another layer to the final product. (If you can’t find it or REALLY don’t want to use it, you can omit it. But I totally recommend giving it a try.)
And the crowning glory on the finished product? Well, there are two, actually: a drizzle of yogurt and a squeeze of lime. The tangy, tart flavors contrast perfectly with the sweetness of the potatoes and the savoriness of the beans. If you want the soup to look fancy, you can put the yogurt in a plastic squeeze bottle and draw squiggles or loops on the soup. Or if ain’t nobody got time for that, just plop a spoonful on top like a boss. Either way will taste amazing.
Basically this is a bowlful of deliciousness, and I’m going to keep slurping it up no matter the weather.
- 2 Tbs. vegetable oil
- 2 medium yellow onions, chopped
- 3 cloves garlic, chopped
- 1-1/2 tsp. ground coriander
- 1 tsp. ground cumin
- ¼ tsp. aniseed
- 2 quarts lower-sodium chicken broth or vegetable broth
- About 60 oz. canned black beans (you can use four 15.5-oz. cans or two 29-oz. cans), rinsed and drained
- 2 medium sweet potatoes, peeled and diced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ½ cup plain yogurt (regular or nonfat are both fine)
- 8 lime rounds or wedges
- Heat the vegetable oil in a large stockpot or Dutch oven. Add the onion and cook until it begins to soften. Add the garlic and spices (coriander, cumin, and aniseed) and cook about 30 seconds.
- Pour in the broth. Add black beans, diced sweet potato, and ¾ teaspoon kosher salt. Give it all a stir, bring to a boil, then reduce heat and let simmer for about 15 minutes. Some foam may form on the top of the soup - just skim it off with a large spoon and discard.
- When the sweet potatoes are tender, use a slotted spoon to scoop out about 3 cups of beans and sweet potato; set aside in a separate bowl for now. Puree the rest of the soup, using either an immersion blender or a full-size blender.
- Combine the puree and the reserved black beans and sweet potatoes in the pot, stir, and season to taste with salt and pepper.
- To serve, ladle the soup into bowls and top with a dollop of yogurt and a wedge of lime. You can put the yogurt in a plastic squeeze bottle to make pretty designs, or just spoon it out. Enjoy!
Recipe adapted from Fine Cooking.
Amish Potato Rolls would go perfectly with this soup!