serves 4-5 ~ about $2.50 per serving
1. a chance occurrence of events remarkable either for being simultaneous or for apparently being connected
I was having a friend over for a weekend dinner and suggested we have Black Bean and Sweet Potato soup. So, I was quite happy when Dreena Burton asked me to do a blog post about one of the recipes from her new vegan ebook and it turned out to be ... her Black Bean Soup with Sweet Potatoes! You could say it was quite a coincidence.
The soup turned out really well. The recipe is well done, the flavors are balanced, and it's seasoned just about right. I topped mine with a dollop of raw almond cheese and a squeeze of lime, but a little bit of avocado would go well, too.
This soup has an irresistible quality, the flavors are deep and earthy with some sweetness from the potatoes. Don’t let the number of ingredients intimidate you - they build layers of flavor, but this soup is not at all difficult to make!
- 1-2 tbsp water
- 1 1/2 - 1 3/4 cups chopped onions (one large onion)
- 1 1/2 cups combination of chopped red peppers and green peppers
- 1 1/4 tsp sea salt
- freshly ground black pepper to taste (generous is good)
- 2 tsp cumin seeds
- 2 tsp dried oregano leaves
- 1/4 tsp allspice (rounded)
- 1/4 tsp (or less/more, to taste) red pepper flakes
- 4 medium-large cloves garlic, minced or grated
- 4 1/2 - 5 cups black beans (reserve 1 cup; this is three 14 or 15 oz cans)
- 3 cups water
- 2 tbsp tomato paste
- 1 tbsp balsamic vinegar
- 2 tbsp freshly squeezed lime juice
- 1/2 - 1 tsp pure maple syrup
- 1 bay leaf
- 1 1/2 cups cubed (in small chunks, about 1/2”) yellow sweet potato (or can substitute white potato)
- Chopped cilantro for serving
- Extra lime wedges for serving
- Chopped avocado tossed with lemon juice and dash of salt, for serving
In a large pot over medium-high heat, add water, onions, red and green peppers, salt and pepper, cumin seeds, oregano, allspice, and red pepper flakes. Let cook for 5-7 minutes until onions and peppers start to soften. Add garlic. Cover, reduce heat to medium, and let cook another few minutes to soften garlic - if sticking/burning, add another splash of water.
After a few minutes of cooking, add 3 1/2 cups beans (reserving one cup of beans), water, tomato paste, vinegar, lime juice, and maple syrup (start with 1/2 teaspoon). Using an immersion blender, puree soup until fairly smooth.
Increase heat to bring to boil, add bay leaf and diced sweet potatoes, then once at boil reduce and let simmer for 20-30 minutes. Add remaining cup of black beans and extra maple syrup if desired (taste test).
Stir through, let simmer for another few minutes, then serve, topping with cilantro if desired and with lime wedges. Also delicious to top soup with some chopped seasoned avocado or a simple guacamole. Serves 4-5 as main course.
Dreena is the author of several popular vegan cookbooks, including The Everyday Vegan, eat drink and be vegan, Viva le Vegan!, and Let Them Eat Vegan!
She's also giving away a copy of her new ebook, Plant Powered 15, which is where this recipe appears.
The Plant-Powered 15 is a collection of fifteen whole foods vegan recipes, all oil-free and flavor-full. Recipes include: “Mac-nificent”, “Sticky Almond Blondies”, “Umami Sun-dried Tomato and Almond Burgers”, “Creamy House Dressing”, “Wonder Spread”, “Black Bean Soup with Sweet Potatoes”, “Almond Zen Granola”… and more!
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