Black Bean and Sweet Potato Soup | Jenny Evans

Ingredients

• 2 Tbsp. olive or grapeseed oil
• ½ medium yellow onion, chopped small
• 4 large garlic cloves, minced
• 2 medium carrots, quartered and chopped
• 1 celery stalk, quartered and chopped
• 2 chipotle chilis, seeded and chopped (use 3 for more heat and 1 for extra mild heat)
• 1 medium poblano (pasilla chili), seeded and chopped small
• 2 c. chicken broth (low sodium)
• 3 cans black beans, drained (or 1 ½ cups dried black beans that have been soaked over night in water that is filled 3 inches above the beans (do this in a sealed container); drained)
• 1 tsp. cumin
• 1 Tbsp. salt
• ¼ tsp. coriander
• 1/8 tsp. smoked paprika
• ground black pepper to taste
• 1 medium – large sweet potato, peeled and cut into ½ inch pieces