Black Bean & Sweet Potato Soup

This recipe instantly became one of our favourites because it's cheap, fast, easy, and so so good. It's black bean & sweet potato soup.

I was inspired by all of the black bean & butternut squash recipes that have been online recently. Particularly this one on Sprouted Kitchen. It looked amazing. At the time, I didn't have any butternut squash; but I did have sweet potatoes. This was the result:

Ingredients:
olive oil
salt, to taste
1 medium red onion, roughly chopped
2 medium sweet potatoes, scrubbed and roughly chopped
4 cups of chicken broth
1 16oz. can of black beans, rinsed and drained
1 hot red chili pepper, chopped (seeds optional)
1/2 teaspoon dried thyme
1 tablespoon honey
fat free plain yogurt (optional)

Directions:
Put some olive oil in your soup pot over high heat. Add the onion and cover. Stir frequently until it starts to brown. Stir in a couple of pinches of salt and the sweet potatoes. Cover. When the sweet potatoes start to soften and brown a bit, stir in the rest of the ingredients. Bring it to a boil.

Keep it boiling for at least 5 minutes. Then, turn the heat to low and pulse with an immersion blender (if you have one) until it gets to your desired consistency. I like mine to be thick and a bit chunky. If it's too thick, add a splash or two of water. Then, salt to taste.

You can serve it now (I have), or let it continue to simmer, covered, on low heat for another 15-30 minutes. Ladle your soup into bowls and top with a dollop of fat free plain yogurt, a drizzle of olive oil, and a sprinkle of salt.

I love this soup. It tastes so good, it's dangerous — I can't stop eating it!

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