Not only did soup allow me to go yet another night without making a trip to the store (clean out the pantry!) but it also allowed me to use my new bowls : ) I served this over brown rice, to make a spicy and satisfying meal.
Black Soybean & Sweet Potato Soup
3 tbsp. olive or canola oil
1 large onion, chopped (i used half red & half yellow)
3 cloves of garlic, minced
6 c. vegetable stock (6 c. water + 3 boullion cubes)
1/2 tsp. cumin
1/4 tsp. cinnamon
1 tbsp. chili powder
1/4 tsp. cayenne pepper (or more if you like heat!)
salt & fresh ground pepper, i like smoked
1 tbsp. cornstarch, whisked with 2 tbsp. of broth before adding
1 can of sweet potato puree
1 14.5 oz can diced tomatoes w/jalepenos or chiles, drained
1 16 oz can pinto beans, drained & rinsed
1 16 oz can black soy beans, drained & rinsed
1. Heat oil to medium in large pot or dutch oven. Add onion and stir until softened, about 7 minutes. Add garlic and cook an additional minute.
2. Add remaining ingredients. Bring up to a boil, and then drop to simmer. Simmer uncovered for at least 15 minutes, but 30 is better. Enjoy!