Black Bean And Sweet Potato Soup

• 1 Tablespoon Olive Oil
• 1 whole Red Onion, Chopped
• 3 cloves Garlic, Minced
• 1 whole Sweet Potato, Peeled And Chopped
• 1 whole Roasted Red Pepper, Chopped (you Can Use Jarred)
• 2 cans (15 Oz. Cans) Vegetable Broth, Low Sodium
• 2 cups Water
• 3 cans (15 Oz. Can) Black Beans, Low Sodium, Rinsed And Drained
• 3 cans (14.5 Oz. Cans) Diced Tomatoes With Green Chiles
• 1 Tablespoon Chili Powder
• 2 teaspoons Cumin
• 1 dash Red Pepper Flakes
• 1/2 bunches Fresh Cilantro, Chopped
• 1 dash Salt And Pepper, to taste

1. 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. 2. Stir in the sweet potato and roasted red pepper. Cook for 5 minutes.
3. 3. Add in the broth, water, black beans, and tomatoes. Stir well.
4. 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. 5. Season with salt and pepper and serve hot.
6. 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.

olive oil, red onion, garlic, sweet potato, red pepper, vegetable broth, water, black beans, tomatoes, chili powder, cumin, red pepper, fresh cilantro, salt

Taken from tastykitchen.com/recipes/soups/black-bean-and-sweet-potato-soup/ (may not work)