Post by KristenKP on Oct 13, 2005 21:03:08 GMT -5
(Mildly adapted from the WW Slow Cooker cookbook.)
Black Bean and Sweet Potato Soup with Yogurt and Polenta Croutons
2 t. canola oil
1 large onion, finely chopped
2 t. ground coriander
1 t. ground cumin
4 15oz. black beans, rinsed and drained
1 large sweet potato, peeled and chopped (I used 2)
2 carrots, peeled and chopped (optional)
6 fresh cilantro sprigs
salt & pepper
6 cups vegetable or fatfree chicken broth
1/4 plain fatfree yogurt, for garnish
2 slices hardened polenta, cut into chunks (I used the stuff from the tube, but homemade would probably be better)
1. Heat the oil in a skillet, add the onions and cook until softened, about five minutes. Add the coriander and cumin, stirring constantly, until fragrant, about 30 seconds.
2. Place the beans in a 5-6 quart slow cooker. Add the onion mixture, sweet potato, carrots, cilantro sprigs and salt and pepper. Pour the broth over the mixture. Cover and cook on high 4-6 hours or on low 8-10 hours. (I did 10 hours, and then kept it warm for another hour, and it turned out fine.)
3. Discard the cilantro sprigs, and pour the soup into batches into a blender to puree.
4. Meanwhile, spray the polenta slices with olive oil and season as you want; I sprinkled onion and garlic powder over mine. Cut into large chunks, then broil 10-15 minutes until crunchy on the outside and almost liquid on the inside.
5. Ladle the soup into bowls and garnish with a dollop of yogurt and polenta croutons. (The recipe also said to garnish with thin lime slices and chopped cilantro, but the croutons were enough for me!)
To be honest, at first I didn't think it tasted that good, so I added more salt, pepper, cumin and coriander. But once I stirred in the little bit of yogurt, it completely improved the flavor, and gave it some needed depth, then the polenta added the final grace note.*yum*
Black Bean and Sweet Potato Soup with Yogurt and Polenta Croutons
2 t. canola oil
1 large onion, finely chopped
2 t. ground coriander
1 t. ground cumin
4 15oz. black beans, rinsed and drained
1 large sweet potato, peeled and chopped (I used 2)
2 carrots, peeled and chopped (optional)
6 fresh cilantro sprigs
salt & pepper
6 cups vegetable or fatfree chicken broth
1/4 plain fatfree yogurt, for garnish
2 slices hardened polenta, cut into chunks (I used the stuff from the tube, but homemade would probably be better)
1. Heat the oil in a skillet, add the onions and cook until softened, about five minutes. Add the coriander and cumin, stirring constantly, until fragrant, about 30 seconds.
2. Place the beans in a 5-6 quart slow cooker. Add the onion mixture, sweet potato, carrots, cilantro sprigs and salt and pepper. Pour the broth over the mixture. Cover and cook on high 4-6 hours or on low 8-10 hours. (I did 10 hours, and then kept it warm for another hour, and it turned out fine.)
3. Discard the cilantro sprigs, and pour the soup into batches into a blender to puree.
4. Meanwhile, spray the polenta slices with olive oil and season as you want; I sprinkled onion and garlic powder over mine. Cut into large chunks, then broil 10-15 minutes until crunchy on the outside and almost liquid on the inside.
5. Ladle the soup into bowls and garnish with a dollop of yogurt and polenta croutons. (The recipe also said to garnish with thin lime slices and chopped cilantro, but the croutons were enough for me!)
To be honest, at first I didn't think it tasted that good, so I added more salt, pepper, cumin and coriander. But once I stirred in the little bit of yogurt, it completely improved the flavor, and gave it some needed depth, then the polenta added the final grace note.*yum*