I left a nice pot of Black Bean Soup for Joe before leaving town this weekend. It comes together quickly thanks to canned beans and frozen sweet potatoes but the taste is fresh and delicious and works well as a light meal or side dish.
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 cans organic black beans, rinsed and drained
2 cups low-sodium vegetable broth
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 large bunch fresh Swiss chard, chopped
1 cup frozen Fire Roasted Sweet Potatoes, defrosted
Salt and red pepper flakes to taste
1. Heat the oil in a soup pot over medium heat. Add the onions and garlic and cook stirring occasionally until the onions become translucent.
2. Stir in the cumin and coriander and cook until fragrant, about 15-20 seconds. Pour in the beans and vegetable broth and bring to a simmer. Reduce the heat to a gentle simmer and cook until the broth is flavorful and beans are tender, about 20 minutes.
3. Carefully puree a 1/2 cup of the soup in a blender until smooth. Return the pureed soup to the pot and stir in the sweet potatoes and Swiss chard. Add salt and red pepper flakes to taste. Serve and enjoy!