Okay, several times when I have been at home, I have talked about this delicious soup. Well, here is the recipe in its original measurements. Be warned, it is portioned for one person.
I tend to double it so as to have leftovers.
Sweet Potato and Black Bean Soup
Estimated time: 25 minutes
Author’s note: Hearty, yet bursting with the fresh flavors of lime and cilantro, this is the perfect late autumn soup. I like it cold in the summer – make it the night before when you’re cooking something else and eat it cold for lunch or dinner the next day.
1 Tbsp oil
1/2 small onion, chopped
1 tsp cumin
2 tsp chili powder
1/8 tsp cayenne powder
1/2 cup sweet potato, peeled and diced (1/4 medium)
1/3 c cooked black beans (drained, if canned)
2/3 c water or broth
1/2 lime, juiced
1 Tbsp chopped cilantro
Saute the onion in the oil until nearly translucent. Add the garlic and spices and sauté for about a minute. Add the black beans and sweet potatoes, along with enough water or broth to cover. When the sweet potatoes are well-cooked, add enough lime juice to taste and garnish with cilantro.
Since I have been cooking for myself, I don't tend to keep bunches of herbs; however, Wal-mart has some awesome chopped cilantro in a tube that tastes pretty much like fresh. They also have garlic, ginger, basil, chili pepper and lemongrass.
I love this stuff!