Text Box: Sweet Potato Black Bean Soup Text Box: Heat soup pot over medium heat. Add olive oil. When oil is hot, add onion and sauté 5 minutes. Add vegetable stock, tomatoes, black beans and yams or pumpkin puree (if using yams, you will need to puree or mash with a fork before adding). Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry powder, cumin, cayenne pepper and salt. Simmer 5 minutes, adjust seasonings to taste and serve, garnished with chopped chives. Serves 4-6. Text Box: 2 tbsp extra virgin olive oil 1 medium onion, finely chopped 3 c vegetable stock 1 14 1/2 oz can diced tomatoes in juice 2 15 oz cans black beans, drained Text Box: 2 15 oz cans yams or pumpkin puree 1 c heavy cream 1 tbsp curry powder 1 1/2 tsp ground cumin 1/2 tsp cayenne pepper Salt, to taste Chopped chives, to garnish

Courtesy Eleanor Erickson

Where We Live Third Thursday

Soup Swap 2008