Bean And Sweet Potato Soup

• 6 slices Bacon
• 1 whole Chopped Onion
• 1 Tablespoon Cumin
• 2 teaspoons Coriander
• 2 whole Sweet Potatoes
• 2 cans (15 Oz. Can) Black Beans
• 1 can (15 Oz. Can) Light Or Dark Kidney Beans
• 1 can (15 Oz. Can) Navy Beans
• 6 cups Beef Or Chicken Broth Or A Combination Of Each
• 1/4 cups Cilantro

1. 1. Cook the bacon, crumble, and set aside.
2. 2. In the same pan, cook the onions and spices for about 4 minutes. Put them into a large bowl.
3. 3. Cook the sweet potatoes until soft, either in the microwave or oven. Cut into large chunks and remove the skin. Add to the bowl with the onions.
4. 4. Empty the cans of beans into a colander, rinse them and pour them into the large bowl with the potatoes and onion, and then add the broth.
5. 5. In small batches, blend this mixture in a blender until creamy. Pour the blended batches into a large pan and heat on medium heat for 10 minutes.
6. 6. When you are ready to serve, top with cilantro and bacon.

bacon, onion, cumin, coriander, potatoes, black beans, kidney, beans, beef, ubc

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