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Alive_Jan_2016

29 Black Bean Soup with Sweet Potatoes and Cumin 2 tablespoons California olive oil 2 medium onions, chopped 1 carrot, chopped 1 celery rib, chopped 1 jalapeno chile pepper, seeded and chopped 3 garlic cloves, finely chopped 2 teaspoons ground cumin 1/4 teaspoon chipotle chili powder 8 cups low-sodium chicken or vegetable broth, purchased or homemade 4 (15- to 16-ounce) or 2 (29-ounce) cans black beans, rinsed and drained 2 sweet potatoes, peeled and chopped 2 large handfuls of baby spinach leaves, cut into thin strips or chopped Fine sea salt 1/2 cup low-fat or nonfat plain Greek yogurt Coarsely chopped fresh cilantro (optional) 3 limes, cut into wedges 1. In a soup pot or 6-quart-or-larger, heavy saucepan, heat the oil over medium heat. Add the onions, carrot, celery, and jalapeno and cook, stirring occasionally, until softened, 7 to 9 minutes. Add the garlic, cumin, and chili powder and cook, stirring until fragrant, about 30 seconds longer. 2. Stir in the broth, beans, sweet potatoes, and 1/2 teaspoon salt. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and cook, uncovered, until the sweet potatoes are tender, about 15 minutes. Skim off any foam that rises to the top. 3. Using a slotted spoon, remove about 3 cups of the bean and potato mixture from the pot and set aside. Use an immersion (stick) blender to puree the remaining soup.(Alternatively, let soup cool for 5-10 minutes. Working in batches, puree in a blender. Return the puree to the pot.) Stir in the reserved solids and the spinach and cook over medium-low heat, uncovered, until the spinach is bright green and the soup is heated through, 5 to 10 minutes longer. Taste, adding more salt or other seasonings as needed. 4. Ladle the soup into warm bowls and garnish with a dollop of yogurt. Sprinkle cilantro over the top of each serving, if desired. At the table, pass lime wedges for each person to squeeze into their soup. Makes about 14 cups, to serve 8. The Danville Certified Farmers’ Market, located at Railroad and Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at s1-800-949-FARM, or visit their web site at www.pcfma.com. This market is made possible through the generous support of the Town of Danville. Please show your appreciation by patronizing the many fine shops and restaurants located in downtown Danville. Buy fresh. Buy local. Live well! j a n u a r y 2 0 1 6 A L I V E E A S T B A Y


Alive_Jan_2016
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