Ingredient!
2 tablespoons canola oil
1 onion finely chopped
1 small jalapeno pepper seed and chopped
2-3 tsp minced garlic
½ teaspoon each
1 teaspoon fresh thyme
1 teaspoon fresh chopped ginger
11/2 tsp smoked paprika
1 large leaf
¼-½ teaspoon cayenne pepper
1 tomato mince
4 cups of cooked black beans or 2-3 15 ounce cans rinse and drain
4 cups of broth or more chicken or vegetarian
1 cup of domed sweet potatoes
1 tablespoon chicken broth powder
Salt and white pepper to taste
Fresh coriander leaves optional
Preparation!
Heat olive oil over medium heat in a large sauce pan. Add the onion, garlic, thyme, ginger, bell pepper, all spices, jalapeno and saute, stirring occasionally, until the onions are soft and translucent, approx. 6-7 minutes. Do not brown.
Add the black beans, chicken broth, sweet potatoes, tomatoes, bay leaf, broth powder and salt and cook.
Reduce the heat, cover and simmer gently for approx. 25 minutes or more until the potatoes are tender and the soup has a creamy consistency.
Adjust seasoning and thickness of soup according to preference with broth and spices
Remove and serve warm with cornbread