A nice hearty soup can be as simple or as difficult as you can imagine.
This is a black bean and sweet potato soup that is much closer to the simple end of things.
Start by peeling the sweet potato and dicing it. Boil the sweet potato until it is tender.
While that’s boiling, slice the onion and saute it in the olive oil over medium heat until the slices brown.
Drain and rinse the beans.
Combine the cooked onion and sweet potato with the beans and vegetable broth in a large stock pot.
Add the spices and molasses and stir well.
Heat on high until it boils, then reduce heat to medium and allow to simmer for 20-30 minutes.
Drain the liquid and reserve all of it.
Put about three quarters of the solid veggies into a food processor or blender and puree.
Mix the pureed veggies with the other quarter and the broth and stir well in the stock pot. Heat back up to boiling stirring frequently.
Serve hot with some bread or crackers for a hearty vegan soup that will satisfy on and frigid winter afternoon.
2 cans (15 oz.) black beans
4 cups vegetable broth
1 red onion, sliced thin
1 sweet potato
1 tsp. garlic powder
1 tsp. molasses
1/2 tsp. chili powder
1 tsp. salt
2 tbsp. olive oil