I am using my mother's old Le Creuset dutch oven that she so kindly handed down to me at my request. If I wasn't using my dutch oven, I would be using my mother's hand-me-downed heavy bottomed big stock pot. If I didn't have a heavy bottomed stock pot, I would continue in whatever big pot I had handy.
I like it like that.
Heat up the olive oil in your pot in anticipation of the garlic and onions. How much olive oil did I use? I have no idea....I measure in splashes, dabs, and smidges. For some reason, I was concerned that I would forget to add the garlic (no squeezing the garlic in that little thing that makes your hands so smelly for this girl) so I just went ahead and stuck my 3 pieces of garlic into the cold olive oil. Remember, I'm not big on cooking rules.
At this point, Taylor decided to come into my kitchen and start a debate about Israel so I gave him the job of browning the onions and garlic. As you can see, he did a very good job.
As Taylor tended the stove, I got my beef broth ready. I really like this jar of "Better Than Boullion" that Taylor bought at Kroger. Me? I never would have paid $6 for beef boillion but it is MSG free, which I do like. Last time I made this soup I used vegetable broth in a box. Next time, I will probably use the frozen chicken stock in my freezer. But tonight, I will demonstrate to you the wonders of "Better Than Boullion."
Yes, I know what you are thinking
7 minutes of microwaving later, we have beef boullion. So, Laura, how much stock/boullion/broth did you use? Well, I used one big bowl of water and one big spoonful of "Better Than Boullion."
Add the beans.
Add your sweet potato or two and give your soup a good stir.
Bring to a nice rolling boil.
Add the lid and simmer until the sweet potatoes are fork tender.en
If you like, top off your bowl of black bean soup with a dollop of sour cream, a shake of cheese, and a few green onions. I did and I liked it!
Personally, this soup is entirely too watery for my taste. Will I eat it for supper? Yes. I am extremely hungry. But personally, I prefer a nice thick stew. However, the best thing about homemade soup is that it just gets better with time. By lunchtime tomorrow, this soup will have magically become a thick stew.
Mmmmmm. Oopy goopy goodness.