Mexican sweet potato and bean soup

After creating our Food Editor Catherine Hill’s delicious pulled pork recipe in November’s issue of Candis, you can use the leftover stock to make this super soup…

 

Mexican sweet potato and bean soup

Mexican sweet potato and bean soup from Catherine Hill

Serves 4

Ready in 40 minutes

 

2 tbsp sunflower oil

1 onion, finely chopped

600g (21oz) sweet potatoes, diced

750ml (25fl oz) pork stock*

400g (14oz) can black beans or pinto beans, drained and rinsed

 

To serve:

Soured cream

Torn coriander

Lime wedges

Toasted corn tortillas

 

1 Heat the oil in a large saucepan, add the onion and sweet potato and gently cook for 10 minutes. Add the stock, bring to the boil and simmer for 20 minutes until tender. Blitz the soup with a stick blender, leaving a few lumps and bumps if you fancy.

2 Add the beans and simmer for 5 minutes. Ladle into warmed bowls and top with a splodge of soured cream and some torn fresh coriander. Serve whilst piping hot with the tortillas and a wedge of lime.

Tip…

To use the stock from the pulled pork recipe, ensure you skim off all of the fat and pour into a measuring jug. Top up with enough water to make it up to the correct volume.

 

Make your own stock…

*If you want to have a go at this recipe and you haven’t got the flavour-packed stock from the pulled pork, you’ll need to add the following ingredients to onions and potato to add plenty of flavour: 2 tsp lightly crushed cumin seeds, a good pinch of chilli flakes, 3 chopped garlic cloves, 2tsp thyme leaves and 1 tsp hot smoked paprika. Add 750ml (25fl oz) hot vegetable stock and continue as above.

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