- 1 medium yellow or white onion, diced ( + coconut or olive oil)
- 3 medium sweet potatoes, scrubbed clean + chopped into bite sized pieces
- 1 16-ounce jar salsa
- 1 15-ounce can black beans, slightly drained
- 2 cups vegetable stock + 2 cups water
- 1 Tbsp Chili Powder
- 2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp chipotle powder
- 1-2 tsp hot sauce
- In a large pot over medium heat, sweat onions in 1 Tbsp oil and season with a healthy pinch each salt and pepper. Stir and continue cooking on medium heat until translucent and soft.
- Add sweet potato and any desired spices at this time (I went for chili, cinnamon, cumin and chipotle powder – all are optional). Cook for 3 minutes, then add salsa, water and vegetable stock.
- Bring mixture to a low boil on medium high heat and then lower heat to medium-low and simmer. Add black beans, cover and cook for at least 20 minutes more, preferably 30 – or until the sweet potatoes are fork tender and the soup and thickened. This soup is at its best when prepared the night before or allowed to rest for a few hours so the flavor marries with the vegetables and beans.
- Serve with fresh cilantro, onion, avocado and lime juice. Chips make an excellent spoon.