# What Goes In:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced
02 - 1 large yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 stalk celery, diced
06 - 1 red bell pepper, diced
→ Legumes
07 - 2 cans (15 oz each) black beans, drained and rinsed
→ Liquids
08 - 4 cups vegetable broth
09 - 1 can (14.5 oz) diced tomatoes, with juice
→ Spices and Seasonings
10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon ground coriander
13 - 1/4 teaspoon cayenne pepper, optional
14 - 1 bay leaf
15 - 1/2 teaspoon salt, or to taste
16 - 1/4 teaspoon black pepper
17 - 2 tablespoons olive oil
→ Garnishes
18 - Fresh cilantro, chopped
19 - Lime wedges
20 - Sliced avocado
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and bell pepper. Sauté for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in sweet potatoes, cumin, smoked paprika, coriander, cayenne, and bay leaf. Cook for 2 minutes, stirring frequently.
04 - Pour in vegetable broth and diced tomatoes with juice. Bring to a boil.
05 - Reduce heat to a simmer, cover, and cook for 15 minutes until sweet potatoes are tender.
06 - Add black beans, salt, and black pepper. Simmer uncovered for 5 to 10 minutes to blend flavors.
07 - Remove bay leaf. For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks.
08 - Adjust seasoning if needed. Serve hot, garnished with cilantro, lime, or avocado as desired.
