I saw this in Dr. McDougall’s newsletter this month and it sounds delicious!
Ola’s South West Black Bean and Sweet Potato Soup
By Ola Ellman
Use either regular sweet potatoes or orange Garnet yams in this recipe.
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Servings: 4
1 onion, rough chopped
2 celery ribs plus the leaves, rough chopped
3-4 cloves garlic, chopped
1 large sweet potato, peeled and diced
1 dried Serrano pepper broken up or1 fresh jalapeno, minced
Cumin, sage, thyme, about ½ teaspoon each
Black pepper
1 to 2 cans black beans, slightly drained, or any left over beans that you have
Approximately ¼ cup instant mashed potatoes
Chopped fresh cilantro for garnish
Baked tortilla strips
Sauté onion in just enough water to cover for a few minutes, or until soft. Add more water if needed. Add the celery and garlic and sauté until soft, adding just enough water to keep from sticking.
Add 4 cups of water, the sweet potatoes and chili pepper and bring to boil; then turn down heat so it simmers. Add herbs to taste, about ½ teaspoon each. Add black pepper to taste. Simmer until sweet potatoes are done, but still holding shape. Add black beans and simmer until well heated. Stir in enough instant mashed potatoes to just thicken the liquid slightly, if needed.
Taste and adjust seasoning and if necessary add a bit of soy sauce to taste.
Garnish with chopped fresh cilantro and baked tortilla strips. Serve with Mary’s corn bread.
