Spicy Black Bean Soup with Sweet Potato Puree

By á-48098

Ingredients

• 2 16-ounce packages dried black beans
• 14 cups water
• 1 large yellow onion, finely chopped
• 6 garlic cloves, finely chopped
• 1 teas. salt
• 2 cups spicy tomato salsa
• Salt to taste
• 1 large sweet potato, baked
• 1 teas. water or milk
• 2 Tables. low-fat sour cream
• 1 Tables. mayonnaise
• 2 teas. water

Preparation

Step 1

In a medium pot, add black beans and water. Stir in onion, garlic and salt. Cover and bring to a boil, then lower heat so it is at a medium simmer, stirring occasionally. Keep covered and simmer for 2 hours or until beans are soft. Remove 2 cups of cooked beans and puree in a food processor. Return pureed beans to the pot and stir. Add salsa and stir. Salt to taste.

To make the sweet potato puree, discard skin from baked sweet potato. Place in a small bowl, add water or milk, then mash with a fork.

In a small bowl, make a sour cream sauce by whisking together the sour cream, mayonnaise and water. To serve soup, fill individual bowls and add a dollop of sweet potato puree over soup, then drizzle with sour cream sauce in a zigzag pattern.