This soup started out as Chinese, and suddenly evolved into Tex-Mex, Cajun, and soul-cooking all rolled into one. I started out with the notion of making egg drop soup, but with a twist. I had close to a quart of “pot liquor” left over from some REALLY good turnip/mustard greens. I also happened to have the other items here as leftovers from other meals. So, I decided to experiment. Sherry LOVED this. Gave it an “A.”
3-4 cups pot liquor from greens (or good chicken stock)
1 sweet potato, baked and removed from skin
2 green onions, sliced
1 cup black beans (or canned)
1 tsp fresh ginger, grated
1/2 tsp sesame oil
corn tortillas, torn into bite-size pieces
Bring pot liquor, ginger, sesame oil, Tobasco and Worchestershire sauces to a gentle simmer. Dice the sweet potato and add to the pot along with the beans. Stir until well combined and the pot returns to a simmer. Add the green onions and simmer for a couple of minutes more.
Serve in large bowls garnished with a slice of lime and pieces of tortilla.