Black Bean Soup with Sweet Potato and Sherry

By Joelene

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)

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.