>We all have our go-to recipes for when we need to eat-and fast! Most of mine, admittedly, are not healthy. They seem to always involve flour or sugar or way too much oil.
On Friday I made a pot of black beans and roasted two small sweet potatoes that were looking like they were on their last legs; then I mashed the sweets. I proceeded to stick this stuff in the fridge and didn’t think about it. Yesterday I was starving and I refused to eat any more unhealthy (or oil/carb heavy) foods. And I remember this super easy black bean soup I used to make after work when I was short on time but hungry. Normally sweet potatoes are not in this soup; but I love the black bean/sweet potato combination almost as much as I love chocolate and peanut butter together; so I knew adding them would make the soup even better.
1 1/2 c dried beans; soaked and cooked (or two cans of black beans-no salt added)
2/3 c liquid from cooked beans OR 2/3 c water
2 small cooked sweet potatoes, skins removed, mashed
1 cup salsa verde
1 cup red salsa
1 small onion, medium dice
2 t cumin
2 cloves garlic, minced
1 t canola oil
In a medium-large pot heat canola oil, onion and garlic until soft. While these things are softening combine in a blender all but 1/2 c of beans, cooking liquid from beans (or water) and all of salsa. Blend until smooth, but it doesn’t have to be completely liquified. Add cumin, sweet potatoes, black bean/salsa puree and the remaining beans to your onion and garlic. Cook until heated all the way through; for about 7 minutes.
This makes a VERY thick and hearty soup. I suppose you could thin this out by adding more water, or some vegetable stock; but this soup as very good flavor and consistency without it.
I have a picture..but you guys know black bean soup isn’t the prettiest; so I’ll refrain from sharing.