Step 1

Start by placing a large pot over medium heat and adding olive oil.  Next, add your diced onion and a pinch of salt.  Cook onion for about 2 minutes, until translucent, and then add in the diced sweet potato.  Cook another 3-4 minutes, add the garlic and stir well.  Garlic only needs about 30 seconds to heat through.

Step 2

Add all the spices and mix well.  I like to let this sit for just a minute or two and then add in the canned tomatoes and ONLY 2 cans of the black beans.  Stir together and let mixture come to a low simmer.  Add the vegetable broth, give another mix and place the lid on the pot.  Let soup simmer, with lid on, on low heat until sweet potato is fork tender, about 20 minutes.

Step 3

Carefully add half of the soup to a blender and blend until smooth, about 45 seconds.  Next, add in the remaining half of the soup and give a really quick blend, just a few seconds, you want some small chunks.  Pour soup back into the pot and add the remaining can of black beans.  Mix everything together and season with extra salt and pepper, to taste.

Step 4

Add your favorite garnishes and enjoy this hearty vegan black bean soup!