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.