1-2 tablespoon(s) water1½-1¾ cups chopped onions (one large onion)1½ cups combination of chopped red peppers and green peppers1¼ teaspoon sea saltfreshly ground black pepper to taste (generous is good)2 teaspoons cumin seeds2 teaspoons dried oregano leaves¼ teaspoon allspice (rounded)¼ teaspoon (or less/more, to taste) red pepper flakes4 medium-large cloves garlic, minced or grated4½-5 cups black beans (reserve 1 cup; drain and rinse if using canned - three 14 or 15 ounce cans)3 cups water2 tablespoons tomato paste1 tablespoon balsamic vinegar2 tablespoons freshly squeezed lime juice ½-1 teaspoon pure maple syrup1 bay leaf1½ cups cubed (in small chunks, about 1/2”) yellow sweet potato (or can substitute white potato)Chopped cilantro for servingExtra lime wedges for servingChopped avocado tossed with lemon juice and dash of salt, for serving

Instructions:

In a large pot over medium-high heat, add water, onions, red and green peppers, salt and pepper, cumin seeds, oregano, allspice, and red pepper flakes. Let cook for 5-7 minutes until onions and peppers start to soften. Add garlic. Cover, reduce heat to medium, and let cook another few minutes to soften garlic - if sticking/burning, add another splash of water.

Black Bean Soup with Sweet Potatoes By Dreena BurtonFrom Plant-Powered 15

Serves 4-5

www.ForksOverKnives.com

After a few minutes of cooking, add 3½ cups beans (reserving one cup of beans), water, tomato paste, vinegar, lime juice, and maple syrup (start with ½ teaspoon). Using an im-mersion blender, puree soup until fairly smooth. Increase heat to bring to boil, add bay leaf and diced sweet potatoes, then once at boil reduce and let simmer for 20-30 minutes. Add remaining cup of black beans and extra maple syrup if desired (taste test). Stir through, let simmer for another few minutes, then serve, topping with cilantro if desired and with lime wedges. Also delicious to top soup with some chopped seasoned avocado or a simple guaca-mole.

Sweet Potato Tip: Sometimes I have leftover sweet potato home fries that have been sea-soned with just sea salt. If so, I take a recipe and chopping shortcut and simply add these to my soup during the last 5-10 minutes of cooking, just to heat through.

Photo by Nicole Axworthy