Monday, August 31, 2015

Black Bean Sweet Potato Soup

It's almost fall and soup is a hot item on the menu! This slightly smoky, spicy, and sweet soup is full of satiating ingredients and flavor.

2 cans of black beans, rinsed and drained (or 3 cups of homemade cooked black beans)
1 large onion, diced small
3 garlic cloves, minced
2 large carrots, cut into 1-inch chunks (I just washed but did not peel them)
½ red bell pepper, diced
½ yellow bell pepper, diced
2 large sweet potatoes, peeled and cut into 1-inch chunks
4 cups vegetable broth
2 t. cumin powder
1 t. coriander powder (unless you don’t like cilantro)
½-1 t. ancho chili powder
½ t. salt (or more to taste)
3 grinds of black pepper
2-3 drops (or more!) of liquid smoke (optional)

Pressure Cooker Instructions:
In your electric pressure cooker, steamfry onions  with a bit of broth or water for about 5 minutes on the BROWN or SAUTÉ setting. Add the minced garlic and cook for 1 more minute. Add all of the rest of the ingredients and set the pressure manually to 5 minutes with QUICK RELEASE. Open the top of your pressure cooker and stir the mixture. Make sure the carrots and sweet potatoes are tender. Remove 2 cups of the mixture and blend in your blender. Return the blended mixture to the soup, stir in to thicken it. Add salt and pepper if needed.

On the Stovetop:
Steamfry onions  with a bit of broth or water for about 5 minutes over medium heat. Add the minced garlic and cook for 1 more minute. Add all of the rest of the ingredients. Bring the mixture to a slow, rolling boil, then reduce to low heat, cover and let simmer for about 20-25 minutes. Test the sweet potatoes to make sure they are tender. Remove 2 cups of the mixture and blend in your blender. Return the blended mixture to the soup, stir in to thicken it. Add salt and pepper if needed.

Yields 4-6 servings

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