Black Bean Soup With Sweet Potatoes

My friend, Sue, gave me this recipe. In fact, she brought me a sample and it was delicious! I made it yesterday and even though I didn't have coriander, cilantro or the last three ingredients, it turned out great! I added a green peper and one jalapeno so it was pretty hot! She probably found it in a Weight Watcher Magazine because it has a point value. I also cooked it in a kettle on the stove instead of in a slow cooker.


2 tsp. canola oil
2 onions finely chopped
2 tsp. ground coriander
1 tsp. ground cumin
2 (29 ounce) cans black beans, rinsed and drained
1 large sweet potato, peeled and chopped
6 fresh cilantro sprigs
½ tsp. salt
¼ tsp. freshly ground pepper
6 cups vegetable broth (or chicken, or beef)
¼ c. plain low-fat yogurt for garnish
4 thin lime slices finely chopped, for garnish
Fresh cilantro leaves, for garnish


Heat oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the coriander and cumin; cook stirring constantly, until fragrant about 30 seconds.

Place the beans in a 5 or 6 quart slow cooker. Add the onion mixture, potato, cilantro sprigs, salt and pepper. Pour the broth over the beans and vegetables. Cover and cook until the vegetables are fork tender, 4-5 hours on high or 8-10 hours on low. Discard the cilantro sprigs.

Pour the soup in batches into a blender or food processor and puree. Return the soup to the slow cooker. Garnish each serving with the yogurt, lime slices and cilantro leaves.

Makes 6 servings
Per serving ( 2 cups with 2 teaspoons yogurt): 213 calories; 4 grams fat, 1 g sat fat, 0 g Trans Fat; 5 mg cholesterol; 788 mg sodium; 41 g carb; 12 g fiber; 12 g protein; 121 mg calcium

POINTS value = 4