Black Bean Soup


For the soup – 
1 tablespoon olive oil
1 medium-sized red onion, chopped
2 small sweet potatoes chopped
4 garlic cloves, minced
4 teaspoons ground cumin
1 16-ounce package dried black beans
2 tablespoon chopped Green Chiles (Canned)
7 cups hot water
2 tablespoons fresh lime juice (you can also use lemon)
2 teaspoons salt
1/4 teaspoon ground black pepper

For the Cumin Seed Crème Fraîche – 
1 tablespoon ground cumin
1 cup greek yogurt
Salt and freshly ground pepper

(DISCLAIMER!  What I make is WAY less awesome than the true “Toasted Cumin Seed Crème Fraîche” that is described in the original recipe.  Mine is in no way a true Fraîche as I just use greek yogurt as that tends to be easier to get in Shanghai. If you want the original awesomeness you will need to look at the original recipe listed at the bottom) 

Time: 3 hours / Servings: 6 / Calories per Serving: 170


Heat olive oil in large skillet over medium-high heat. Add onions and sweet potato and cook about eight minutes or until potatoes are just starting to soften. Add garlic and cumin; stir one minute. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 3 hours.

Transfer two cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper. Adjust seasonings to taste.

Then make the Fraîche.  Mix all ingredients together and spoon a dollop over each bowl and serve.

Jamie’s Adjustments:
The original recipe uses bell peppers instead of sweet potato.  However, Robb hates bell peppers SO I adjusted.  I’m sure it tastes lovely with the peppers if you’d like to go back.  🙂  I have also added extra toppings at times.  some avocado or cilantro also give it a nice extra touch.  This makes a very thick black bean stew.  It tastes awesome but is very hearty.  I will sometimes serve this over a hearty piece of wheat bread instead of as a full bowl of soup.  Either way it tastes great.

Robb’s Notes:
None at the moment.  

Credit Where Credit is Due: We had this recipe at my sister-in-law Kelly’s house and LOVED it.  She pointed me in the direction of the “Smitten Kitchen” which is an amazing website with awesome recipes.  You can find the original version of this one HERE.


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