Black bean sweet potato soup

4 sweet potatoes
2 cups of black beans
4 cups of vegetable stock
2 tbsp each of ground coriander and cumin
1/2 tsp. group cayenne
1 onion sauteed in olive oil

Immersion blender works well but if using be sure not to cook in a non-stick pot.

Dice all vegetables. Saute onion in 2 tbs in olive oil for about 5 minutes until they are translucent. Add cumin and coriander. Stir for a minute until spices are fragrant. Add sweet potatoes, black beans (if using canned, drain) and vegetable broth. Bring to a boil, reduce heat and simmer for 1-2 hours. Blend to your desired texture.

Serving Size: 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user SUZ001113.