Categories: soup
Ingredients
- 1 T olive oil
- 1 red onion, chopped
- 3 cloves garlic, minced
- jalapeño (optional)
- 2 sweet potatoes, peeled and chopped
- 1 roasted red pepper, chopped (you can use jarred)
- 32 oz vegetable broth
- 1.5 cups water
- 3 cans black beans, rinsed and drained
- 3 cans diced tomatoes with green chiles
- 1 T chili powder
- 2 teaspoons cumin
- Dash of red pepper flakes
- 1/2 bunch of cilantro, chopped (optional)
- avocado
- Salt and pepper, to taste
Directions
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In a large soup pot, heat the olive oil. Add in the onion and cook until tender. Add in the garlic and jalapeno and cook for about 2 minutes.
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Stir in the sweet potato and roasted red pepper. Add spices. Cook for 5 minutes.
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Add in the broth, water, and tomatoes. Stir well.
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Let the soup simmer on medium low for 40 minutes, or until the sweet potatoes are soft.
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Add black beans towards end.
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Top with avocado and cilantro.