Black Bean Sweet Potato Soup

What you need: Olive oil, onion, red bell pepper, carrots, dried parsley, sweet potatoes, black beans chicken or veggie broth, tomatoes, corn, baby spinach, chili powder, cumin, nutmeg, garlic powder, lime juice, salt, red wine vinegar

Place 2 tablespoon olive oil in a large pot over medium heat. Add onion, bell pepper, carrots and dried parsley. Cook until onion is translucent (3-4 mins).

Add diced sweet potato, 1 can of drained and rinsed black beans, and the broth. Stir and cook until soup reaches a bubble. Reduce heat, cover and cook until veggies are tender.

While soup is cooking, place remaining 1 can of black beans, remaining 2 tablespoon olive oil, lime juice, red wine vinegar, and garlic powder in a food processor.

Pulse until smooth, stopping to scrape down the sides of the food processor as necessary. Set aside.

Once veggies are tender, add tomatoes, spinach, corn, chili powder, cumin, nutmeg, salt, and black bean mixture to the pot. 

Stir and cook for an additional 5 minutes or until spinach is wilted and soup is heated through. Enjoy!