Yam and Black Bean Soup with Orange and Cilantro

Bright and zesty, this black bean soup is deliciously different!

I am forever looking for variations of Black Bean Soup, that “little black dress” soup that can be comforting or exotic. Virtually every cuisine type has a version of a black bean soup, which I find fascinating from an anthropology standpoint. This particular version was made because I could not decide between the classic black bean soup and a version of black bean hash for dinner one day. So I turned to the cookbook shelf for inspiration, and found this Yam and Black Bean Soup in Appetite for Reduction, by Isa Chandra Moskowitz. Perfect!

Like all recipes in Appetite for Reduction, this stew is very simple to put together, and extremely tasty. I was a bit skeptical reading the list of ingredients – I tend to like recipes that read like novels, heavy on the spices. I also have an aversion to fruit in savoury dishes (pineapple on pizza? Ick.) and the addition of orange juice tested my resolve to stick with this stew and not revert back to the black bean hash. But this soup is absolutely delicious! Strangely enough, you can’t taste the orange, but instead it makes the soup (especially the sweet potatoes) taste ‘bright’. Zingy. It acts more like lime or lemon juice here, and was surprisingly delicious. The ingredient list may be short, but it packs a punch. The longer the soup sits, the more it thickens, making your second bowl more stew-like and extremely concentrated in flavour. The leftovers froze wonderfully, and reheated even better than when first made. When I reheated the soup, at the end I would throw in some greens (spinach, kale, chard, whatever was on hand) for some additional colour and extra level of deliciousness.

The recipe can be found here: Yam and Black Bean Soup. So next time you have a spare sweet potato in your fridge and a burning desire to eat some black beans, add to your black bean soup arsenal and give this exotic soup a try!

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