Step 1

Water sauté the onion, sweet potato, red bell pepper and celery to soften.

Step 2

Add the beans, 2 cups water and all of the vegetable stock.

Step 3

Add cumin, coriander, salt and pepper.

Step 4

Simmer on medium until the vegetables and sweet potatoes are soft, about 30 minutes.

Step 5

Puree about 1/2 of the soup and return to the pot. You can also use an immersion blender, to make it creamy. Heat through.

Step 6

Serve topped with cilantro.