Recipe For Sweet Potato Soup

Black Bean Sweet Potato Soup Pressure Cooker

Black Bean Sweet Potato Soup Pressure Cooker

Ingredients

SERVES 6 – Cooker: 5- to 7-quart – Time: 40 minutes at HIGH pressure

• 1½ cups dried black beans, rinsed and picked over
• 1 small sweet potato, peeled and roughly chopped (about 1 cup)
• 1 large yellow onion, roughly chopped
• 1 large rib celery, roughly chopped
• a few tender celery leaves (2 to 3 tablespoons).
• 2 cloves garlic, peeled and smashed
• 4 cups chicken broth
• 4 cups water
• 2 tablespoons extra virgin olive oil
• ¼ cup fresh flatleaf parsley leaves and tender stems (from about 2 to 3 medium sprigs)
• 1 teaspoon ground cumin
• ¼ teaspoon ground coriander
• 4 large or extra-large eggs, for serving
• salt
• lime wedges, for serving (optional).

Method

1. In a 5- to 7-quart pressure cooker, combine the beans, sweet potato, onion, celery rib and leaves, garlic, broth, water, oil, parsley, cumin, and coriander
2. Stir
3. Close and lock the lid
4. Set the burner heat to high
5. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
6. Set a timer to cook for 40 minutes
7. While the soup cooks, hard-boil the eggs
8. Place the eggs in a saucepan and add water to cover them by 1 inch
9. Bring to a boil over high heat
10. As soon as you see bubbles around the sides of the pot, remove the pan from the heat, cover, and let stand for 12 minutes
11. Drain the eggs and rinse under cold running water
12. Set aside to cool completely
13. Can be made the day before and refrigerated
14. Once the eggs have cooked and cooled, remove the shells by tapping each egg gently on the counter or sink all over to crackle it
15. Or roll each egg between your hands to loosen the shell
16. Peel, starting at the large end, while holding the egg under running cold water; this facilitates peeling and also removes any stray shell fragments
17. Coarsely chop and refrigerate until serving time
18. Remove the pot from the heat
19. Open the cooker with the Natural Release method by turning off the heat or moving the cooker to another burner on an electric stove; let stand for 15 minutes
20. Be careful of the steam as you remove the lid
21. Add salt to taste
22. Serve hot topped with 2 heaping tablespoons of chopped egg and lime wedges if you like for each bowl