by KATIE MAXEY, MS, RD, IBCLC

Serves 4

Ingredients: 

• 3 tablespoons extra-virgin olive oil
• 1 large sweet potato, peeled and diced
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 4 teaspoons ground cumin
• ¼ teaspoon salt
• 2 ½ cups water
• 2, 15-ounce cans low-sodium black beans, drained and rinsed
• 1, 14-ounce can low-sodium diced tomatoes
• 4 teaspoons lime juice
• ½ cup chopped fresh cilantro

Instructions:

1. Heat oil in a large pot over medium-high heat. 
2. Add onion and cook until the onion begins to soften. 
3. Add sweet potatoes to the onion, stir until well blended.
4. Add garlic, chili powder, cumin and salt. Stir constantly for around 30 seconds to help seasonings blend well. 
5. Add water and bring ingredients to a simmer. Cover the pot and reduce heat to maintain a constant simmer. 
6. Cook until the sweet potato is tender, 10-15 minutes. 
7. Once diced potato chunks are tender, add black beans, tomatoes and lime juice. 
8. Increase heat to high and return to a simmer with new ingredients. Stir often. Continue to simmer until soup thickens.
9. Remove heat and place soup in individual bowls. Add chopped cilantro to the top of each bowl. 

For a balanced meal, serve with a vegetable and fruit such as roasted green beans and freshly sliced apples.