January 17, 2012

Black Bean and Sweet Potato Soup

4 cups cooked black beans (or 2 cans of black beans)
4 cups cooking liquid (from the cooked black beans) (or juice from 2 cans of black beans plus enough water to equal 4 cups of liquid)
1 small red onion
3 leeks
3 cloves of garlic
1 large sweet potato
4 carrots
2 tablespoons olive oil
1 tablespoon cumin
2 teaspoons coriander
1 teaspoon cinnamon
3 large tomatoes, diced or 1 small can tomatoes, diced (14.5 ounces)
juice of 1 lemon
1 tablespoon maple syrup
sea salt to taste

Heat olive oil in a large pot over medium heat, then add spices. Stir until fragrant. Add chopped onion, leek, and salt. Cook for a few minutes until vegetables begin to wilt a bit. Add garlic, the rest of the chopped vegetables and tomatoes. Stir occasionally. Using a blender or food processor, puree 2 cups of the cooked beans with 4 cups of the reserved cooking liquid. Add to the pot with the remaining 2 cups of whole, cooked beans. Simmer on medium-low heat, stirring occasionally, until the vegetables are tender, about 20 minutes. Season to taste. Add the juice of 1 lemon, maple syrup and sea salt. Serve immediately. Store leftovers in the fridge; freezes well. This is even better the next day. You can make it before hand and reheat the next day to serve. Enjoy!
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