Black Bean and Sweet Potato Soup
2 cups dried black beans
4 cups water
1 onion, diced
6 cloves garlic, minced
1 sweet potato, diced
2 tsp coriander
1 tsp cumin
1/2 tsp fennel (sub for anise)
3 cups broth
dash of hot sauce
salt and pepper to taste
Cook beans and water in slow cooker for 3 hours.
Pre-heat oven to 425 degrees.
Toss sweet potato in olive oil and roast for 20 minutes.
Saute onion for 10 minutes over medium-low heat. Add garlic and cook 5 more minutes.
Combine all the ingredients in slow cooker and cook on low 3-4 hours.
Adapted from this Fine Cooking recipe.