Black Bean and Sweet Potato Soup

 

1 1/2 lbs sweet potatoes, peeled and cut into cubes (about 4 cups)

1 large or 2 small onion, chopped

1 tbsp ginger, finely chopped

3 cloves garlic, finely chopped

2 tsp paprika

1 tsp cumin

1 15 ounce can black beans, undrained

1 15 ounce can tomatoes, undrained

2-3 cups vegetable broth

Peel and cut the sweet potato. Chop the onion. Peel and finely chop the garlic.

Heat oil in a large pot over medium heat. Add the chopped onion and cook for about 2 minutes.

Add the paprika, cumin, salt, ginger and garlic; continue to cook until the onion is translucent. Turn the heat down if the spices are burning.

Add the broth, sweet potato, black beans and tomatoes. Do not drain the black beans and tomatoes.

Cover and cook until potatoes are tender. I like to add a handful of spinach as well.