Inspired by a conversation with Elhoim Leafar on our Podcast Series – Conversational Witchcraft this recipe is hearty and soulful. Bring heat into the loving ingredients of sweet potatoes and black beans it balanced the sweet and savory as we balance light and dark.
This soup cooks up quick and is perfect for a chilly night, top generously with chopped avocados and serve with cheddar cornbread.
2 large, sweet potatoes peeled and cut into bite sized cubes
2 Tablespoons Cucina Aurora Hot Pepper olive oil
1 onion, chopped
3 cloves garlic minced
½ red bell pepper chopped
4 cups chicken or vegetable broth
2 15oz cans crushed tomatoes
1 teaspoon chili powder
1 teaspoon dried parsley
1 teaspoon dried cilantro
Salt and Pepper to taste
2 8oz cans black beans (rinsed and drained)
1 cup roasted corn kernels
Pinch cayenne and Pinch chipotle pepper to taste
Heat oven to 425 degrees. Coat sweet potatoes in hot pepper oil and spread evenly on baking sheet. Roast for 20 minutes or until tender and starting to crisp around the edges. Meanwhile heat another Tablespoon of oil in a large pot. Add onion, garlic and red pepper. Sauté until onions are tender and become translucent. Add Tomatoes, broth, chili powder, parsley and cilantro. Bring to a gentle boil about 20- 30 minutes. Add roasted sweet potatoes, black beans, corn, cayenne and chipotle. Simmer an additional 20 minutes and serve hot. Top with sour cream, avocados, and corn stirps if desired.
