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 …

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