This simple soup from Vegan Mexico by Jason Wyrick features a mildly spicy broth married with the earthy sweetness of white sweet potatoes and the lushness of wilted chard. It’s not only delicious, it’s a powerhouse of nutrition. Chard, sweet potatoes, and beans conspire to fight cancer and regulate blood sugar and are naturally low in fat.
Caldo of Sweet Potato and Chard
Caldo de Camotes y Alcegas
Makes 6 servings
Ingredients
- 5 cups water
- Corn oil, for frying
- 4 ancho chiles
- 10 cloves pan-roasted garlic
- 1 1/4 teaspoons salt
- 1 teaspoon dried Mexican oregano
- 1 medium white sweet potato, chopped into 1-inch pieces
- 1 bunch chard, greens and stems sliced paper thin
- 1 1/2 cups cooked pinto beans or 1 (15-ounce) can pinto beans, drained and rinsed
Preparation
- Bring the water to a boil in a medium pot. Heat 1/8 inch of corn oil in a medium skillet over medium heat. Add the anchos and fry them for 20 seconds on each side. Place the anchos in the boiling water, reduce it to a simmer, and simmer the anchos for 6 to 8 minutes. Remove them from the water and when they are cool enough to handle, remove the stems.
- In a blender or food processor, purée the anchos, garlic, salt, oregano, and the water used to simmer the anchos until smooth. Return the purée to the pot and bring it to a simmer. Add the sweet potato, chard, and beans and cook until the sweet potatoes are al dente, about 6 minutes.
Recipe from Vegan Mexico, copyright © 2016 by Jason Wyrick. Used by permission Vegan Heritage Press.
Printable Caldo of Sweet Potato and Chard recipe:
Caldo of Sweet Potato and Chard
Author: Jason Wyrick
Serves: 6 servings
This simple soup features a mildly spicy broth married with the earthy sweetness of white sweet potatoes and the lushness of wilted chard. It’s not only delicious, it’s a powerhouse of nutrition. Chard, sweet potatoes, and beans conspire to fight cancer and regulate blood sugar and are naturally low in fat.
Ingredients
- 5 cups water
- Corn oil, for frying
- 4 ancho chiles
- 10 cloves pan-roasted garlic
- 1¼ teaspoons salt
- 1 teaspoon dried Mexican oregano
- 1 medium white sweet potato, chopped into 1-inch pieces
- 1 bunch chard, greens and stems sliced paper thin
- 1½ cups cooked pinto beans or 1 (15-ounce) can pinto beans, drained and rinsed
Instructions
- Bring the water to a boil in a medium pot. Heat ⅛ inch of corn oil in a medium skillet over medium heat. Add the anchos and fry them for 20 seconds on each side. Place the anchos in the boiling water, reduce it to a simmer, and simmer the anchos for 6 to 8 minutes. Remove them from the water and when they are cool enough to handle, remove the stems.
- In a blender or food processor, purée the anchos, garlic, salt, oregano, and the water used to simmer the anchos until smooth. Return the purée to the pot and bring it to a simmer. Add the sweet potato, chard, and beans and cook until the sweet potatoes are al dente, about 6 minutes.
Notes
Recipe from Vegan Mexico, copyright © 2016 by Jason Wyrick. Used by permission Vegan Heritage Press.
