Sweet Potato & Black Bean Soup

Sweet Potato & Black Bean Soup

This hearty and delicious vegan soup is easy enough for a lunch and filling enough for a dinner. It is rustic, simple, and has a wonderful depth of flavor. Leftovers would be fabulous. This adaptation of a recipe I found was very popular with my whole family and I'm certain will be well received by non-vegan friends as well. I love that it is healthy, easy, and quick and includes ingredients that I nearly always have on hand. Serve it with bread and a green salad for a complete meal. Serve it in the summer or the winter and try it with different vegetables or different beans to easily change it!

SWEET POTATO & BLACK BEAN SOUP
2 Tb. olive oil
1 med. onion, diced
3 c. peeled and diced sweet potato
2 Tb. chili powder
2 tsp. cumin
1/2 tsp. garlic powder
1 tsp. salt
4 c. vegetable stock
1  28 oz. can diced tomato (petite diced would be very nice)
1 15 oz. can of black beans, drained and rinsed**
Heat oil in the bottom of a large pot. Add onion and sauté until slightly translucent. Add sweet potato and continue to cook for 5 minutes or so. Add chili powder, cumin, garlic powder, and salt and cook another minute. Add remaining ingredients and bring to a boil. Allow to simmer for 20-30 minutes until sweet potatoes are tender. Serves 4-6 
**If you like more beans, add another can - it will be more stew like.