Black Bean and Sweet Potato Soup ~ Spicy Black Bean Soup ~ Naturally Gluten Free
In a Large Stock Pot heat to Medium High
1-2 Tablespoons of Extra Virgin Olive Oil
Add:
1 Medium Onion Diced
2-3 Celery Stalks Diced
2-3 Carrots Diced
Sauté 3 Minutes
Add:
1 tsp Thyme
1 tsp Paprika
1 Tablespoon Minced Ginger or Ginger Paste/Puree/Powder or Freshly Grated
1 Tablespoon Minced Garlic
1-2 Small Jalapeno Peppers ~ Seeded and Diced
3 tsp Ground Cumin
1-2 tsp Red Chili Powder
Sauté until vegetables are transparent but not browned ~ about 5 Minutes
If the Vegetables start to stick I add a little water rather than more EVOO.
Add:
1-2 Fresh Tomatoes Diced (You can remove the seed if you like)
2-3 Bay Leaves
1-2 Large Sweet Potatoes ~ Peeled and Diced
Salt and Pepper to taste
Sauté 2 Minutes
Add:
1- 29 Ounce Can of Black Beans ~ Rinsed and Drained
Sauté for 2 Minutes
Add:
4 Cups Vegetable Stock or Chicken Stock
Bring to a boil, reduce the heat to a simmer, Cover the Pot with a lid at a slight angle.
Simmer 25-35 Minutes or until the Sweet Potatoes are Tender
Use a Knife to see if the Potatoes are tender. Depending on the size of the diced Potato
you may have to cook an additional 5-15 Minutes
If I have any left over vegetables like Corn or Green Beans I will add them at the end
Adjust the Seasoning
If you want your Soup thinner add more Broth (heat back up)
Optional ~ If you want the Soup to be partially creamy use a Hand Blender
Garnish the Soup with:
Sour Cream
Parsley and or Cilantro
Avocado Diced
ENJOY!!
