The sweet potatoes in this soup contrast nicely with the tang of the yogurt and the tartness of the lime. Aniseed lends an unusual hint of licorice flavor.
You can store leftovers in the refrigerator for up to 5 days
Yields about 1 4 Cups; Serves 8
2 tbs. vegetable oil
2 medium yellow onions, chopped
3 medium cloves garlic, coarsely chopped
11/2 tsp. ground coriander
1 tsp. ground cumin
1/4 tsp. aniseed
Freshly ground black pepper
2 quarts lower-salt chicken broth or homemade vegetable broth
4 15.5-oz. or two 29-oz. cans black beans, rinsed and drained
2 medium sweet potatoes, peeled and cut into medium dice
Kosher salt
1/2 cup plain yogurt
8 paper-thin lime slices
1. heat the oil over medium heat in a 6-quart (or larger) dutch oven. Add the onions and cook, stirring occasionally, until starting to soften and brown slightly, about 8 minutes. Add the garlic, coriander, cumin, aniseed, and 1/4 tsp. pepper and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth, beans, sweet potatoes, and 3/4 tsp. salt and bring to a boil over high heat; skim any foam as necessary. reduce the heat and simmer, uncovered, stirring occasionally, until the sweet potatoes are tender, about 15 minutes.
2. using a slotted spoon, set aside 3 cups of the beans and potatoes. purée the remaining soup in batches in a blender. return the solids to the soup and season to taste with salt and pepper. serve topped with a dollop of the yogurt and a lime slice.
Per serving: 310 cALorIes | 17G proTeIN | 51G cArB | 6G ToTAL FAT | 1G sAT FAT |
2.5G MoNo FAT | 2G poLY FAT | 0MG choL | 370MG sodIuM | 11G FIBer
Tips for freezing soup
Many soups freeze easily, so they’re great instant meals for busy nights. Follow these
tips for best results.
• chill soup thoroughly before freezing; this allows it to freeze faster. The ice crystals
that form will be smaller, so your soup will have better texture and flavor.
• Freeze soup in plastic containers, leaving about 1/2 inch at the top to allow for
expansion. or fill plastic freezer bags about three-quarters full and squeeze out as
much air as possible.
• Freeze soups in large amounts or in smaller, portion-size containers that are ready
to heat and serve. The smaller the container, the quicker it will freeze and defrost.
• Before freezing, cover, label, and date your soup. As a general rule, stocks and
broths can be frozen for up to 6 months; vegetable soups, about 4 months; meat,
fish, or chicken soups, about 3 months; and soups with egg and cream, about
2 months.
• Keep a thermometer in the freezer to make sure the temperature remains constant at 0°F. If you’re freezing a large quantity at once, turn the thermostat to its
coldest setting until the soup freezes.
• Leave the soup in its container and defrost in the refrigerator, microwave oven, or
under cold running water. You can also remove it from the container and reheat
the frozen soup in a saucepan over low heat. A microwave oven is better for
reheating small amounts of soup.
• serve soup as soon as possible after defrosting.
• don’t be alarmed if puréed soup separates after defrosting. To fix it, just whisk it
back together.
• Be aware that soups containing cream, wine, or lemon juice (or those thickened
with eggs or flour) don’t always freeze well. when reheating, simmer gently and
whisk constantly to prevent curdling. or better yet, add these ingredients after
reheating.
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