# What You Need:
→ 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 & 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 - Chopped fresh cilantro, optional
19 - Lime wedges, optional
20 - Sliced avocado, optional
# Directions:
01 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion, carrot, celery, and bell pepper. Sauté for 5 minutes until vegetables soften.
02 - Add minced garlic to the pot and cook for 1 minute until fragrant.
03 - Stir in diced sweet potatoes, cumin, smoked paprika, coriander, cayenne, and bay leaf. Cook for 2 minutes, stirring frequently.
04 - Pour vegetable broth and canned tomatoes with juice into the pot. Bring mixture to a boil.
05 - Reduce heat to a gentle simmer. Cover and cook for 15 minutes until sweet potatoes become tender.
06 - Add drained black beans, salt, and black pepper. Simmer uncovered for 5 to 10 minutes to meld flavors.
07 - Remove bay leaf. For creamier consistency, use an immersion blender to partially purée the soup while maintaining some chunky texture.
08 - Adjust seasoning as needed. Ladle into bowls and serve hot with cilantro, lime wedges, or avocado slices.
