Sent to me by my newly-vegan sister as a recipe that her carnivorous husband loves, this is from the website Minimalist Baker, but I had to ask her for it again recently so I'm saving it here for next time. You'd think I could memorize five ingredients… Though I notice now that they neglect to list the oil that is needed for sautéing the onion.

Make it with the minimal ingredients - it is delicious! And then, add whatever you want to add to the next batch, e.g. actual chilis, colorful peppers, some greens, corn, whatever.

• 1 yellow or white onion, diced
• 3 med sweet potatoes, scrubbed clean and chopped into bite sized pieces, about 4 cups
• 1 16oz jar of chunky salsa
• 1 15oz can of black beans
• 2c vegetable stock
• 2c water (or more stock)

All quantities approximate and entirely up to cook's choice.

• 1T chili powder
• 2t ground cumin
• 1/2t ground cinnamon
• 1/2t chipotle powder
• 1-2t hot sauce
• salt & pepper to taste

• Fresh cilantro
• chopped red onion
• guacamole or chopped avocado
• cherry tomatoes
• lime wedges

1. In a large pot over medium heat, sauté sweet onions in 1 Tbsp oil and season with a healthy pinch each salt and pepper. Cook until translucent and soft.
2. Add sweet potato and any desired spices at this time. Cook for 3 minutes. Then add salsa, water, and vegetable stock.
3. Bring mixture to a low boil on medium high heat and then lower heat to medium-low and simmer. Add black beans, cover and cook for at least 20 minutes more, preferably 30 – or until the sweet potatoes are fork tender and the soup and thickened. This soup is at its best when prepared the night before or allowed to rest for a few hours so the flavor marries with the vegetables and beans.
4. Serve with fresh cilantro, onion, avocado, limes, etc. Chips make an excellent spoon.

originally submitted by marlacparker on Nov 22, 2020