2 teaspoons olive oil
1 onion, chopped
4 garlic cloves, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
2 cans black beans, rinsed and drained
3 fresh medium tomatoes chopped
1 teaspoon salt
1 teaspoon pepper
6 cups chicken/veg stock
2 sweet potatoes, peeled and chopped
Optional: 1 cup corn kernels (frozen, fresh, from a jar….)
sour cream or yoghurt
Heat red wine and olive oil on med-low in pressure cooker*.
Saute onion and garlic until soft.
Add coriander, cumin, sweet potatoes and tomatoes.
Saute for another 5 minutes.
Add soup stock and black beans. Cover.
Cook on low heat for 30 – 40min.
Blend soup (I blend half so it is creamy but still with some chunks).
Add in corn kernels and cilantro leaves.
Cook for another 10 minutes.
Season to taste with salt and pepper.
Serve hot with sour cream and lime if desired.
* I like using a pressure cooker for two reasons:
1. Pressure cooking keeps in all of energy of the food
2. Pressure cooking is much faster.
If you don't have a pressure cooker go out and buy one. :)
In the meantime you can also use a crockpot (cook the soup slowly all day), or use a heavy soup pot.