- 1 tablespoon olive oil
1 onion, diced
1 teaspoon minced garlic
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
480 mL vegetable broth
1 tin black beans, rinsed and drained
1 tin navy beans, rinsed and drained
2 medium sweet potatoes, peeled and diced
2 tablespoons fresh lime juice
- Heat the oil in a pan over medium heat. Add the chopped onions, cooking for five to 10 minutes or until they're soft.
- Add the coriander, cumin, salt, and pepper, mixing for 30 seconds. Pour in the broth, beans, and diced sweet potatoes. Bring to a boil and then simmer, uncovered, for 20 to 30 minutes, or until the potatoes are tender.
- Set aside two bowls of the cooked beans and sweet potatoes. Puree the rest of the soup with a hand blender. Return the reserved beans and potatoes back to the soup pot, cooking for another 10 minutes. Add the lime juice. Season with salt and pepper as desired.
Makes six servings.
- Main Dishes