Black Bean and Ham Soup with Sweet Potatoes

 

2 tablespoons olive oil

3 medium red or yellow onions, chopped

4 cloves garlic, sliced

1 large green bell pepper, cored, seeded and diced

2 medium size sweet potatoes, peeled and cut into 1 inch cubes

1 ½ cups canned crushed tomatoes

¾ teaspoon each ground cumin and coriander

½ teaspoon each ground ginger and salt

¼ teaspoon cayenne pepper

3 ½ cups water

1 cup cooked white or brown rice

4 cups cooked black beans (or 2 cans, drained and rinsed)

6 ounces cooked ham, cut into matchstick strips

3 tablespoons lime juice

Heat the oil in a 5 quart Dutch oven over moderate heat for 1 minute.  Add the onions and garlic and saute, stirring frequently until limp, about 5 minutes.  Add the green pepper and saute, stirring occasionally, until tender, about 5 minutes more.  Stir in the sweet potatoes and tomatoes and cook, uncovered, until slightly thickened, about 4 minutes.

Mix in the cumin, coriander, ginger, salt and pepper.  Add the water and bring to a boil over high heat, then cover, reduce heat to low and simmer until the sweet potatoes are tender, about 20 minutes.

Stir in the rice, bean, and ham.  Cook, uncovered, until heated through, about 5 minutes.  Stir in the lime juice.

DELICIOUS!