A few months ago, Mark Bittman wrote an article about for the New York Times about “customizable soups.” I’ve made enough versions of black bean soup over the years that I decided I could probably pull something off, sans recipe.
The combination here was inspired by black bean sweet potato burritos and another dish I had recently of a bean chili served over a baked sweet potato. Both were very good memories. Because I still use the instant bullion I was able to cook the potatoes first in water and then add the bullion to make the broth. It probably doesn’t matter if you use broth to cook the potatoes, but I wasn’t confronted with that problem.
I really wanted a heartier soup, more of a chili than a soup. To accomplish that, I’ll use less broth next time. I tried to remedy by adding the can of white beans when I realized how thin it was looking (no more black beans on hand), but I think the true problem was all the liquid to start. Also of note for next time, adding a little cilantro as garnish and possibly some pepper jack cheese, but the latter won’t come for another few months.
2 medium sweet potatoes, cubed
6 cups of water + equivalent instant vegetable bullion
1 onion, diced
6 cloves of garlic, minced
1 TB of chili powder
1 TB of cumin
1/2 tsp of kosher salt
3 cans of black beans, drained
1 can of white beans, drained
2 cans of diced tomatoes w/peppers
1 chipotle pepper
1. Bring the water to a boil, add potatoes and simmer for 8-10 minutes.
2. Add the instant vegetable broth, onions, garlic, and spices. Bring to a boil again and then cover and simmer for 5 minutes or so.
3. Add the beans and cook another 5 minutes, followed by the tomatoes for another 5 minutes
4. In a blender puree chipotle pepper with 1 to cups of soup. Return to pot.
5. Cook another 5 minutes until heated throughout.
** I always covered during the simmer which may have been the problem of the excess liquid.