Sweet Potato and Black Bean Soup

This soup screams NOVEMBER!! Bean are a wallet-friendly source of protein, fiber, and complex carbs, and you can really add anything else you like to this recipe, like chorizo sausage, and top with grated cheese, sour cream, and/or relish...And, of course, soups can easily be doubled or tripled....depending on the size of your hungry crew!! Remember, when I use an asterisk*, it denotes changes I would make or suggestions...Soups are also great to make in your slow cooker!!
(serves 4)

2 T. olive oil
1 large sweet* onion, chopped
2 garlic cloves
1 jalapeno pepper, diced (wear gloves, and remove seeds - that is where most of the heat lives*)
10 oz. organic low-sodium* chicken stock
1 lb. cooked black beans, canned or dry - if using dry, pre-cook in a pot of water over med. heat for 30
    minutes, or until tender
1 15 oz. can diced tomatoes
1 lb. sweet potatoes - about 2 med., peeled and diced
Dash red-wine vinegar
Kosher* salt and freshly* ground black pepper, to taste (white pepper contains Gluten*)

Heat oil in a medium-sized pot, over med.-high heat; add onion and cook until translucent, 3-5 min. Add garlic, jalapeno, and stock; cook until tender, 5-7 min. Add beans, tomatoes, and sweet potatoes; simmer on low 10-15 min., until sweet potatoes are tender. Add vinegar, and S&P, to taste.

"Never forget in the light what you learn in the darkness."

And, don't forget to have some FUN today!!!

Love,

Machete Milletti (AKA Chef Deb)