Black Bean Soup with Sweet Potatoes

Serves 8

This goes great with grilled cheese sandwiches on a cold winter day! And, can be converted to vegetarian by substituting vegetable broth for the chicken broth, and eliminating the ham hocks.

ingredients

2 Tblsp. vegetable oil
2 medium yellow onions, chopped
1-2 carrots, chopped
1-2 celery ribs, chopped
3 med. cloves garlic, coarsely chopped
1 1/2 tsp. ground coriander (dried cilantro leaves)
1 tsp. ground cumin
1/2 tsp. red pepper flakes
Pepper
2 quarts chicken broth (or vegetable broth)
4 15.5-oz. or 2 29-oz. cans black beans, rinsed
and drained
2 medium sweet potatoes, peeled and cut into
medium dice
2 Ham Hocks (can omit for vegetarian)
Salt
Toppings:
1/2 cup plain yogurt (or sour cream)
8 paper-thin lime slices
Cilantro, chopped
Tabasco to taste

directions

1
Heat the oil over medium heat in a 6-qt. or larger dutch oven. Add the onions, celery and carrots and cook, stirring occasionally, until starting to soften and brown slightly, about 8 minutes.
2
Add the garlic, coriander, cumin, peppers and cook, stirring constnatly, until fragrant, about 30 seconds.
3
Add the broth, beans, ham hocks, sweet potatoes, and 3/4 tsp. salt and bring to a boil over high heat; skim any foam as necessary. Reduce the heat and simmer, uncovered, stirring occasionally, 1-2 hours. (Can simmer as little as 15-20 minutes until sweet potatoes are tender, then serve).
4
Remove ham hocks, cool, then separate ham meat from fat, which you should discard.
5
Using a slotted spoon, set aside about 4 cups of the beans and potatoes. Puree the remaining soup in batches in a blender, then return to pan. Add the reserved solids and chopped ham, then season to taste with salt, pepper and tabasco for a little spiciness.
6
Serve topped with a dollop of the yogurt or sour cream, and a lime slice.
7
Leftovers can be stored in the refrigerator for up to 5 days.