Black Bean Soup

When it's cold and windy outside, there's nothing better than a piping hot bowl of soup. This black bean soup hits the spot and the addition of sweet potato take it over the top.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot over medium heat, saute the onion, celery, sweet potato and bell pepper in ¼ c. water or vegetable broth until they start to soften and the onion becomes translucent.

Step 2

Add 3 cups of homemade black beans or 2 canned black beans to the pot plus 2 cups water and all of the vegetable broth.

Step 3

Add cumin, coriander, salt and pepper.

Step 4

Simmer on medium until the vegetables and sweet potatoes are soft, about 30 minutes.

Step 5

Transfer about half of the soup, slightly cooled, into a blender and blend until smooth. Then pour back into the pot and stir well. Or use an immersion blender to cream part of the soup in the pot.

Step 6

Serve topped with diced avocado and a sprinkling of minced cilantro. If you choose, add a dollop of vegan sour cream.

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