1. In a large soup pot, heat the oil over
medium-high heat. Add the onion and cook,
stirring occasionally, for 3 minutes, or until
softened and translucent. Add the garlic and
cook 1 minute longer.
2. Add the broth, tomatoes, beans, and smoked
paprika and stir well. Increase the heat to
high and bring to a boil. Add the sweet
potatoes, cover, reduce the heat to medium, and
simmer for 10 minutes, or until the sweet
potatoes are tender.
3. Scoop out 1 cup of stew and carefully
transfer to a blender. Puree until smooth. Stir
the puree back into the pot. (Alternatively,
use an immersion blender to puree some of the
soup directly in the pot.) Add the chicken and
simmer until the chicken is heated through.
Season with the salt and pepper.
4. Ladle into bowls and garnish with the
parsley.
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