Hearty Black Bean & Sweet Potato Soup

Makes about 6 servings

  • 1 medium yellow onion, chopped
  • 1 tablespoon olive oil
  • 3 cloves garlic, chopped
  • 3 carrots, chopped
  • 1 32 oz. container vegetable stock
  • 1 15 oz. can diced tomatoes
  • 1 tablespoon ground cumin (a heaping one is just fine)
  • 1 bunch kale, chopped
  • 1 red pepper, chopped
  • 2 medium zucchini, chopped
  • 1 medium sweet potato, peeled & chopped
  • 2 12 oz. cans black beans, rinsed & drained
  • 3 corn tortillas, diced
  • 1/2 bunch cilantro, chopped
  • hot sauce
  • salt & pepper

In a large pot, heat olive oil with onions on medium heat and cook until onions are transparent. Add the carrots, garlic and cumin to the pot and cook for about 3 minutes. Add the vegetable stock and canned tomatoes to the pot, raise the heat to medium high. Add the kale, zucchini, red pepper, sweet potatoes and black beans to the pot and bring to a boil.  Add in your tortillas, half of your chopped cilantro and a few splashes of hot sauce and stir.  Reduce heat and simmer for about 15 minutes.  In that 15 minutes, add the rest of your cilantro and taste the soup every now and then to see if it needs more salt, pepper or hot sauce.

***You might be a little overwhelmed by the ingredient list here. Don’t be! As long as you have the basics (cumin, veggie stock, cilantro,onions, tortillas etc.) you can toss whatever vegetables you have on hand.***