About the Recipe
Smothered: A Whipped and Sipped Mystery p.96
The Sweet Potato Black Bean Soup sold out even though it was the middle of a hot summer and that Friday was sweltering. Alene put the pot in the sink and showed Ruthie the text from Frank, who’d written: “Still on for later tonight. Drinks or a walk?”
“Wait just a minute,” Ruthie said, glancing at her watch. She always left at 2:00pm on Fridays. “Why isn’t Frank taking you out to dinner? Why is he suggesting drinks or a walk?”
“Neal is coming to get the kids at nine,” Alene said, “and I think a walk sounds great.”
Ingredients
1 TBSP olive oil
1 yellow onion, chopped
2 cloves garlic, minced
2 stalks celery, chopped
1 TBSP any olive oil
1 large onion, chopped
2 cloves garlic, minced (or 2 tsp ground garlic)
2 stalks celery, chopped
2 carrots, chopped or sliced
32 oz of water or vegetable stock (plus extra if needed)
1 large or two medium sweet potatoes, cut into ½ inch pieces
15 or 15.5 ounce can of black beans, drained (some brands have different amounts)
14.5 oz can chopped or diced tomato
2 tsp cumin
2 tsp dried basil
1/2 tsp smoked or regular paprika
1/2 tsp kosher or sea salt
1/4 tsp black pepper
Preparation
Heat a soup pot (medium heat) on the stove
Stir chopped onion in olive oil until translucent
Add garlic, celery, and carrots. Stir about 4-5 minutes
Add everything else
Bring to a boil and then let soup simmer for about 45 minutes
Chop an avocado for garnish, or sprinkle with chopped parsley/cilantro – everything works, including just serving the soup as is.
Even better the next day. Can be frozen and reheated