YAM and BLACK BEAN SOUP with ORANGE CILANTRO
Appetite for Reduction
by Isa Chandra Moskowitz
A little orange juice elevates the flavor of the yams in this flirty soup (can soup be flirty?) studded with black beans and spiked with a little heat from serrano peppers. Fresh squeezed orange juice is preferred, but you can use the not-from-concentrate kind, too.
Active Time: 20 Minutes
Total Time: 45 Minutes
• 2 teaspoons olive oil
• 1 red onion, sliced thinly
• 2 serrano peppers, seeded and minced
• 2 cloves garlic, minced
• 4 plum tomatoes, chopped
• 2 teaspoons ground cumin
• 1½ teaspoons salt
• 3 pounds yams, peeled and cut into roughly 3/4-inch chunks
• 3 cups water
• 1 cup orange juice
• 1½ cups cooked black beans, or 1 (16-ounce) can, drained and rinsed
• 1/2 cup fresh cilantro leaves and stems, chopped
• Extra cilantro, for garnish
Preheat a 4-quart pot over medium heat. Saute the onions in the olive oil for about 5 minutes, until softened. Add the serrano pepper and garlic, and saute for another minute. Add the tomatoes, cumin, and salt. Turn up the heat a bit and cook the tomatoes down for about 5 minutes. Add the yams and water. Cover and bring to a boil.
Once boiling, turn down the heat to simmer and leave the cover slightly ajar so that steam can escape. Simmer for about 15 minutes; the yams should be pierced easily with a fork.
Turn off the heat. Use a potato masher to mash the yams five or six times, leaving some whole. Add the orange juice, beans, and cilantro. Let sit for about 10 minutes; the beans should be heated through. Stir well and serve garnished with cilantro.
Per Serving (1/8 Recipe):
Calories: 240; Calories from fat: 15; Total fat: 2 g; Saturated fat: 0 g; Trans fat: 0 g; Total carb: 50 g; Fiber: 9 g; Sugars: 11 g; Protein: 7 g; Cholesterol: 0 mg; Sodium: 560 mg; Vitamin A: 490%; Vitamin C: 50%; Calcium: 8%; Iron: 15%