Sweet potato & black bean soup

• 3 large sweet potatoes, peeled and cubed
• 1 large onion
• 1 tablespoon olive oil
• 2 tablespoons chili powder
• 3 cloves garlic
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 2 cans 15 ounces each, black beans, rinsed and drained
• 1 can 28 ounces diced tomatoes, UNDRAINED
• 1/4 cup brewed coffee
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup shredded Monterey Jack or Mexican cheese blend

1. In a nonstick Dutch oven coated with cooking spray, saute sweet potatoes and onion in oil until crisp-tender.
2. Add the chili powder, garlic, cumin, and cayenne; cook 1 minute longer.
3. Stir in beans, tomatoes, coffee, honey, salt, and pepper.
4. Bring to boil.
5. Reduce heat; cover and simmer for 30 to 35 minutes, or until sweet potatoes are tender.
6. Sprinkle with cheese.
7. Yield: 8 servings, about 2 quarts.
8. Nutrition: 1 cup soup with 1 tablespoon cheese equals 252 calories, 4 grams fat (1 gram saturated fat), 5 mg cholesterol, 554 mg sodium, 47 grams carbohydrates, 9 grand fiber, 10 grams protein.
9. Recipe is from Taste of Home magazine, heartwarming soups 2013.

sweet potatoes, onion, olive oil, chili powder, garlic, ground cumin, cayenne pepper, black beans, tomatoes, coffee, honey, salt, pepper, shredded monterey

Taken from cookpad.com/us/recipes/475722-sweet-potato-black-bean-soup (may not work)