Summary
This soup is so easy to prepare, especially if your black beans are already cooked. Many opt to add extra spice to the bowl, the 1/2 teaspoon I use in the recipe is only enough to add a little flavor and spice. Use about 4 cans of organic black beans if you don't have any cooked beans on hand. If you do it this way be sure to save the liquid from the beans and use that as part of the liquid called for in the recipe. The soup will turn out better if you use more bean cooking liquid rather than water.
Ingredients
2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon chipotle chili powder
2 to 3 teaspoons Herbamare or sea salt
2 medium yams, peeled and diced (about 4 cups)
4 cloves garlic, crushed
6 cups cooked black beans
4 cups water or bean cooking liquid
1 medium red bell pepper, diced
the juice of one lime (about 2 to 3 tablespoons)
Instructions
Heat a large 6 or 8-quart pot over medium heat. Add olive oil then add onions and saute for 5 to 7 minutes. I usually like to add a few dashes of salt at this point.
Then add the spices, Herbamare, yams, and garlic and saute a minute or two more. Add the black beans and water (or bean cooking liquid). I always prefer to use mainly bean cooking liquid. Simmer uncovered for 10 to 15 minutes or until yams are barely tender but not yet cooked. Timing will depend on what size you dice your yams.
Then add the diced peppers and simmer for 10 minutes more. Taste and adjust salt and spices if necessary. Remove from heat and add lime juice.
