Southwest Sweet Potato and Bean Soup
Committee meeting working lunch, 3/22/12 – served with buttermilk cornbread
This is quick and easy to make with canned beans, or you can cook dry beans ahead of time. For more information on cooking beans, see the dry bean guide. The garnishes of cilantro, yogurt/sour cream, and lime juice are tasty, but the soup is also good without them.
- 2 teaspoons vegetable, canola, or olive oil
- 1 onion, roughly chopped*
- 2 cloves garlic, minced*
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ chipotle pepper from can of chipotles in adobo, finely chopped (or substitute ¼ teaspoon cayenne pepper)
- 2 large sweet potatoes, peeled and chopped into bite-sized pieces*
- 1 can beans or 1.5 c cooked beans, any variety*
- 6 cups chicken stock, vegetable stock, bean cooking liquid, or water
- ¼ cup chopped cilantro*
- ¼ cup plain yogurt or sour cream
- 1 tablespoon lime juice
Heat oil in a large pot. Add onion and cook until translucent, 6-8 minutes. Add garlic and cook for 30 seconds, then add cumin and coriander and cook 1 minute more. Add chipotle pepper, chopped sweet potato, beans, and stock/water. Bring to a boil, then reduce heat to a simmer. Cook until sweet potatoes are tender, about 15 minutes. Taste and add salt if needed (if you used chicken stock, you may not need any, but if you used water, you will need to add some).
Top each serving of soup with a sprinkle of cilantro, a small dollop of yogurt or sour cream, and ½ teaspoon lime juice.
Yield: 6 servings
*Potential garden crops in Nebraska