Categories: soup

Ingredients

• 1 T olive oil
• 1 red onion, chopped
• 3 cloves garlic, minced
• jalapeño (optional)
• 2 sweet potatoes, peeled and chopped
• 1 roasted red pepper, chopped (you can use jarred)
• 32 oz vegetable broth
• 1.5 cups water
• 3 cans 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 (optional)
• avocado
• Salt and pepper, to taste

Directions

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

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

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

4. Let the soup simmer on medium low for 40 minutes, or until the sweet potatoes are soft.

5. Add black beans towards end.

6. Top with avocado and cilantro.

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