Black Bean Soup With Ham And Sweet Potatoes
|Olive oil||2 Tablespoon|
|Onions||3 Medium, coarsely chopped (Red Or Yellow)|
|Garlic||4 Clove (20 gm), thinly sliced|
|Sweet green pepper||1 Large, pepper, cored, seeded, and diced|
|Sweet potatoes||2 Medium, peeled and cut into 1 inch cubes|
|Canned crushed tomatoes||1 1⁄2 Cup (24 tbs) (1 Can)|
|Ground coriander||3⁄4 Teaspoon|
|Ground cumin||3⁄4 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground red cayenne pepper||1⁄4 Teaspoon|
|Water||3 1⁄2 Cup (56 tbs)|
|Cooked white rice/Cooked brown rice||1 Cup (16 tbs)|
|Cooked black beans/Two 1 pound cans black beans, drained and rinsed||4 Cup (64 tbs), drained, rinsed|
|Boiled ham/Baked ham||6 Ounce, cut into matchstick strips|
|Lime juice||3 Tablespoon|
|Limes||2 , cut into wedges|
Heat the oil in a 5-quart Dutch oven over moderate heat for 1 minute.
Add the onions and garlic and saute, stirring frequently, until limp about 5 minutes.
Add the green pepper and saute, stirring occasionally, until it is tender about 5 minutes more.
Stir in the sweet potatoes and tomatoes and cook, uncovered, until slightly thickened 4 minutes.
Mix in the cumin, coriander, ginger, salt, and red pepper.
Add the water and bring to a boil over high heat, then cover, reduce the heat to low, and simmer until the sweet potatoes are tender about 20 minutes.
Stir in the rice, beans, and ham, and cook, uncovered, until heated through about 5 minutes.
Stir in the lime juice.
Ladle the soup into bowls and garnish with the lime wedges if desired.