Another Meatless Monday inspired choice. It was a COLD and WET Monday that demanded a pot of hot soup. Luckily Two Peas & Their Pod were on the same page; their recipe for Black Bean and Sweet Potato Soup came through my feed at Ay Sontespli’s Kitchen and I think I had most of the ingredients in my pantry? Well, almost and that was good enough for me.

1 Tablespoon Olive Oil
1 Red Onion, chopped
3 cloves Garlic, minced
1 large Sweet Potato, peeled and cubed
1 each Red Pepper, Yellow Pepper, diced
4 cups Water
2 McCormick’s Vegetable Stock Cubes
1 can (796ml) Diced Tomatoes
1 can (440ml) Black Beans, rinsed
1 1/2 teaspoon Salt
Pepper, to taste
1 Tablespoon Chili Powder
2 teaspoons Cumin, ground
Dash of Chili Flakes
1/2 bunch Cilantro, chopped
3 Green Onions, chopped
Grated Cheddar Cheese, garnish

In a large soup pot, heat olive oil over med-high heat.
Add onion and cook until tender, about 3 minutes.
Stir in garlic and continue cooking for another couple of minutes.
Stir in sweet potato and chopped peppers, stirring to coat all; cook for 5 minutes, stirring frequently.
Add water, McCormick’s cubes, canned tomatoes, black beans, salt, pepper, chili powder, chili flakes and cumin; bring to a boil.
Reduce heat to a simmer over med-low heat; cover and cook for about 30 minutes or until the sweet potatoes are soft.
Toss in cilantro, stir and serve.
Garnish with Shredded Cheddar Cheese and Chopped Green Onion