Black Bean Soup with Sweet Potato and Sherry
By Joelene
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Ingredients
- 1 Tbsp olive oil
- 1 and 1/2 cup finely chopped onion
- 1 sweet pot(about 12 oz), peeled and finely chopped
- 1 Tbsp minced garlic
- 1 Jalapeno, seeded and minced
- 6 cups vege stock
- 1 lb dried black beans, soaked according to package
- 1 Tbsp ground cumin
- 1 teas ground mild dried chile or chili powder
- 1 teas ground coriander
- 1 Tbsp sherry
- 2 Tbsp chopped cilantro
- salt and pep
- sour cream (optional)
Details
Preparation
Step 1
Heat oil in stockpot. Stir in onion and cook for a few mins, stirring occasionally. Stir in sweet, garlic and jala. Cook another few mins, stirring occasionally. Add stock, beans, cumin, chile and coriander. Bring to boil over med-hi heat. Reduce heat to med-low. Cover and simmer until beans are tender, about 1 hr. Stir in sherry and cilantro. Taste and season with salt and pep. Puree about 1/3 and return to pot. Reheat if necc. Garnish and serve.
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