Wednesday, January 26, 2011

Zesty Black Bean & Veggie

(adapted from

2 tablespoons extra virgin olive oil*
1/2 pound baby carrots, sliced

2 large sweet potatoes, diced

1 bay leaf

Salt to taste
1 red onion, chopped
3 cloves garlic, finely chopped
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
2 (15-ounce) cans black beans, drained and rinsed*
1 cup frozen corn, thawed*
1 (14-ounce) can diced tomatoes, with their liquid
1 quart vegetable broth
Hot sauce to taste*
2 tablespoons chopped cilantro, plus more for garnish

Heat oil in a large pot over medium heat. Add carrots, bay leaf and salt and cook until carrots are just tender, about 7 minutes. Add onions and garlic and cook 5 minutes more. Add cumin, cinnamon, beans, corn, tomatoes and broth and bring to a boil. Reduce heat and simmer for 10 minutes. Stir in hot sauce and chopped cilantro. Ladle hot soup into bowls and garnish with more cilantro.

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