The non-sweet potato fanatics are won over by these sweet potatoes that aren’t overly sweet.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons vegetable oil
- 1 small onion, diced
- 1 leek, finely chopped
- 2 cloves garlic, minced
- 7 cups water
- 2 cups black beans, drained
- 2 teaspoons brown sugar
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- 2 bay leaves
- salt and ground black pepper to taste
- 1 cup croutons
Instructions
- Heat oil in a large saucepan over medium-low heat. Cook and stir onion, leek, and garlic in the hot oil until softened, 5 to 7 minutes. Add water, black beans, brown sugar, oregano, cumin, bay leaves, salt, and pepper. Cover and simmer until flavors combine, about 20 minutes.
- Discard bay leaves from the soup. Serve with croutons.
- Use 3 1/2 cups water and 3 1/2 cups chicken broth for extra flavor.
Reviews
Decent base recipe but bland and thin without extra cumin & oregano. After tasting it as is I ended up adding an extra can of beans, 3 more sauteed cloves of minced garlic and a splash of cider vinegar to buffer the sweetness.
As written, this recipe needed a lot of tweaking, in my humble opinion. First of all, like others mentioned, for only two cans of beans, that is way too much liquid. I probably only did about 6 cups of water, and added a couple tablespoons of Better than Bouillon broth base. So, that equals maybe 6 cups broth. I didn’t put in any plain water. I added another can of black beans, so I used three cans. I would’ve used 4 but I only had 3. Also increased the cumin-I probably used about a tablespoon of cumin. Added a couple teaspoons more brown sugar. Put in a good half cup of chopped cilantro. I kept tasting it and thought it needed more flavor. Added more oregano. Put in a few tablespoons of tomato paste. I still thought it was too thin & didn’t have enough to it, so then I threw in some Minute Rice. After all that tweaking, it was very good. The fresh cilantro in it was very good. I didn’t just use the cilantro as garnish-I added it when I put in the beans and broth in.
We doubled the recipe. Very flavorful!
It was far too watery. I suggest reducing the liquid by at least half and double the beans. The picture makes the soup look thick and we were disappointed that it did not turn out that way. However, the flavor was good and went well with a multigrain bread.
I used dry black beans. Cooked them first, then followed this recipe. I also blended half the beans, leeks, and onions with some tomatoes.
My house smelled marvelous while it was cooking and it tasted great. I made it with black soy beans to cut down the carb count and after reading Acknuds review I lowered the water added down to 3 cups, which was perfect. I served it with a bit of sour cream and some grated cheddar. The herb combination of oregano, cumin and bay leaf is just lovely. Thank you so much for posting COSM0. I’m keeping this!
I rated this high because of the awesome taste. I did have to make a couple of minor changes. I didn’t have any leeks so I omitted that. The fluid content was way too high. I used a total of 6 cups (4 of chicken broth and 2 of water) and it was still too thin. I partially pulse blended with a stick blender and then added some instant mashed potatoes to thicken it a little. With these minor tweaks it turned out great. Will make again.