|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 6 | large whole (3\" dia) | Tomatoes chopped | 2 | tablespoons | coconut oil, melted | 1 | medium (2-1/2\" dia) | Onion, chopped | 4 | clove | garlic minced | 2 | stalk, small (5\" long) | celery | 1 | pepper | seeded jalapeno pepper chopped finely | 1 | cup, cubes | Yam or sweet potato, 1 1/2 pounds peeled and diced | 1 | tablespoon | thyme fresh | 4 | cup | black beans, canned, Bush's | 3 | cups | broth, vegetable, swanson, fat free |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | In a large pot, heat coconut oil over medium-high heat | | 2 | Add onions and saute about 5 minutes. | | 3 | Add garlic, celery, peppers, and sweet potato, plus 2C chopped tomatoes. Saute for about 5 minutes. | | 4 | Add tomato puree (4 C of the chopped tomatoes pureed in a blender to a chunky puree). Add thyme, chipotle, beans, wakame and vegetable broth. | | 5 | Season with salt to taste. Bring to a boil, then reduce heat to low, cover an simmer for 45 minutes. | | 6 | Taste again, add salt if needed. Simmer over low heat for additional 15 minutes. If too thick, add some water. |
|
