Black Bean and Sweet Potato Soup

This is a recipe from the lovely Anna:

This soup is from the blog on the link below. It’s not an amazingly clever soup, it’s so simple, but it’s really delish! Especially, with avocado, or sour cream, cilantro, and tortilla chips. It’s great for a quick dinner. I omitted one can of beans, one can of tomatoes, and one cup of water and it was nice and chunky. The link has pictures:

(picture shown is the picture from the following blog)

http://twopeasandtheirpod.com/black-bean-and-sweet-potato-soup-recipe/

Black Bean and Sweet Potato Soup

• 1 T olive oil
• 1 red onion, chopped
• 3 cloves garlic, minced
• 1 large sweet potato, peeled and chopped
• 1 roasted red pepper, chopped (you can use jarred)
• 2 cans low sodium vegetable broth (15 oz. size)
• 2 cups water
• 3 cans low sodium black beans, rinsed and drained
• 3 cans diced tomatoes with green chiles
• 1 T chili powder
• 2 teaspoons cumin
• Dash of red pepper flakes
• 1/2 bunch of cilantro, chopped
• Salt and pepper, to taste

1. In a large soup pot, heat the olive oil. Add in the onion and cook until tender. Add in the garlic and cook for about 2 minutes.

2. Stir in the sweet potato and roasted red pepper. Cook for 5 minutes.

3. Add in the broth, water, black beans, and tomatoes. Stir well.

4. Add the chili powder, cumin, and red pepper flakes. Stir and toss in the cilantro. Stir again. Let the soup simmer on medium low for 30 minutes, or until the sweet potatoes are soft.

5. Season with salt and pepper and serve hot.

**You can garnish the soup with cilantro, avocado slices, cheese, tortilla strips, and/or sour cream. To freeze-cool completely and put the soup in freezer safe containers. **