Sweet Potato and Black Bean Soup

Adapted from Fine Cooking

INGREDIENTS:

• 1 tablespoon oil
• 2 medium onions, chopped
• 3 cloves garlic, chopped
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 4 cups water
• 2 vegetable bouillon cubes
• 6 cups cooked black beans (1 pound dry or 4 cans)
• 2 medium sweet potatoes, diced

 METHOD:

• Heat oil in Dutch oven, add onions and cook until softened and slightly browned
• Add garlic, coriander and cumin stirring constantly for about 30 seconds
• Add water, bouillon and sweet potatoes; bring to a boil
• Reduce heat and simmer, uncovered, stirring occasionally, until sweet potatoes are tender, about 15 minutes
• With immersion blender, puree soup
• Stir in cooked black beans
• Season with salt and pepper