From the Saute Pan: Black Bean & Sweet Potato Soup

This soup doesn't look particularly appetizing, but it's delicious!  Very warming and filling for a winter day.

Dish: Black Bean & Sweet Potato Soup
Eaten With: Salad
Ingredients: Onion, garlic, coriander, cumin, vegetable broth, black beans (canned), sweet potatoes

How to Make It:
1. Heat vegetable/olive oil over medium heat in a large pot.  Add 1 chopped yellow onion and two tablespoons of minced garlic and cook until it starts to soften.

2. Chop 2 sweet potatoes into small cubes.

3. Add about 1 tablespoon each of coriander and cumin, and 1 teaspoon of black pepper and stir until fragrant.

4. Add about 1 quart of vegetable broth, 2 cans of black beans and the sweet potatoes.  Bring to a boil over high heat.  Reduce heat and simmer, stirring occasionally, until the sweet potatoes are tender.

5. Add in the black beans and simmer for about 2 minutes.

6. Reserve about 1 cup of the beans and potatoes and puree the rest of the soup.  (We used our immersion blender.)

7. Return the reserved beans and potatoes to the soup.  Serve with a dollop of sour cream and some chopped green onions.