# 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 and Seasonings
10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon ground coriander
13 - 1/4 teaspoon cayenne pepper
14 - 1 bay leaf
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
17 - 2 tablespoons olive oil
→ Garnishes
18 - Chopped fresh cilantro
19 - Lime wedges
20 - Sliced avocado
# How To Make:
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 are softened.
02 - Add minced garlic to the pot and cook for 1 minute until fragrant.
03 - Stir in diced sweet potatoes, ground cumin, smoked paprika, ground coriander, cayenne pepper, and bay leaf. Cook for 2 minutes, stirring frequently.
04 - Pour in vegetable broth and diced tomatoes with their juice. Bring the mixture to a boil over medium-high heat.
05 - Reduce heat to low, cover the pot, and simmer for 15 minutes until sweet potatoes are tender.
06 - Add drained black beans, salt, and black pepper to the pot. Simmer uncovered for 5 to 10 minutes to allow flavors to meld.
07 - Remove bay leaf. For a creamier texture, use an immersion blender to partially blend the soup while leaving some chunks intact.
08 - Adjust seasoning to taste. Ladle into bowls and serve hot, garnished with fresh cilantro, lime wedges, or sliced avocado as desired.
