karoline boehm goodnick for The Boston Globe

Serves 6

Simmer canned beans with chili powder, coriander, and oregano, and garnish with sweet potato and cilantro. The soup thickens as it stands; when reheating thin with water.

3 tablespoons canola oil
1 medium onion, diced
2 medium carrots, thinly sliced
2 stalks celery, halved lengthwise and thinly sliced
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon dried oregano
Salt and black pepper, to taste
2 cans (about 15 ounces each) black beans, drained
1 can (about 14 ounces) diced tomatoes
5 cups vegetable stock
1 sweet potato (about ¾ pound), peeled and cut
into ½-inch cubes
2 tablespoons chopped fresh cilantro

Advertisement - Continue Reading Below

1. In a soup pot over medium-high heat, heat 2 tablespoons of the canola oil. Add the onion, carrots, and celery. Cook, stirring occasionally, for 8 minutes or until the onion softens.

2. Add the chili powder, cumin, coriander, oregano, salt, and black pepper. Cook, stirring, for 1 minute. Add the beans, tomatoes, and stock. Bring to a boil, lower the heat, cover the pan, and simmer for 35 minutes.

3. Meanwhile, in a saucepan fitted with a steamer insert and several inches of boiling water, steam the sweet potato, covered, for 7 minutes or until tender. In a bowl, toss the sweet potato, remaining 1 tablespoon oil, salt, and black pepper.

4. In a blender, puree the soup in batches and return to the pot. Reheat until hot. Taste for seasoning and add more salt and black pepper, if you like. Ladle the soup into bowls. Garnish with sweet potato and cilantro. Jean Kressy