This soup is vegan, gluten-free, allergy-friendly, and especially nice on cold days. It’s a one-pot meal, and can be cooked in a slow-cooker, pressure cooker, or on a stove.

Makes 2-4 servings, and can easily be halved, doubled, or tripled.

Ingredients

• 2 large sweet potatoes, peeled and diced in 1cm cubes
• 4 cups cooked black beans (cooked from dry, or 2 cans)
• 1 tbsp avocado, coconut, or other light oil for sauteeing (optional)
• 1-2 tbsp chili powder OR the following: 1 tbsp ground ancho chile, 1 tsp cumin, 1/2 tsp oregano, and 1/4 tsp garlic powder
• 2 vegetable bouillon cubes AND 2-4 cups water OR 2-4 cups vegetable broth
• 1 tbsp lime juice (optional)
• salt and pepper to taste

Instructions

• In your soup-making vessel, sautee sweet potatoes and spices in oil for a few minutes until fragrant.
• Add bouillon-and-water or broth; potatoes should be covered or close to covered with liquid.
• Cover pot and simmer until sweet potatoes are soft, 30-40 minutes on a stove top, 15 minutes in a pressure cooker, or 4-6 hours in a slower cooker.
• Once soft, smoosh some of the potatoes with the back of a wooden spoon to thicken the soup. Add more water or broth if you like a thinner soup, or smoosh more potatoes if you like a thicker stew.
• Add black beans and lime juice if using, stir and let rest for a few minutes to heat throughout.
• If desired, add salt and pepper to taste, check out the extras below, and serve.

Extras

• Serve with tortilla chips (we love these Siete grain-free tortilla chips)
• Sprinkle with nutritional yeast
• Top with vegan sour cream or vegan cheese
• Add frozen bell peppers or roasted red peppers along with the black beans, or sautee a diced fresh bell pepper with the sweet potatoes
• Add leftover cooked brown rice, quinoa, or sorghum with the black beans.

Notes

• If you’re watching your salt intake, stick to no-salt canned beans (or make your own from dry), and low-sodium bouillon cubes. Use nutritional yeast instead of salt to season.
• Adjust seasoning to your preferences and needs. Sautee an onion with the sweet potatoes if you can eat them, use chipotle instead of ancho if you like the heat, or swap out all the spices with a nice garam masala or berbere blend.
• Makes great leftovers.