Step 1

In a soup pot over medium heat, heat the oil and then add the onions and cook for 2-3 minutes until fragrant

Step 2

Next add carrots and celery and cook for 2-3 minutes

Step 3

Then add sweet potatoes and cook for 5 minutes stirring often to avoid sticking

Step 4

Add water, tomatoes, black beans, corn, smoked paprika, optional chile, salt and oregano.

Step 5

Bring to a boil and cook for 20 minutes until all veggies are fork tender.

Step 6

Finish by adding cilantro to the soup and taste for salt. Add more to taste.

Step 7

Serve with lime wedges, cilantro and avocado

Step 8

Enjoy for up to 5 days when cooled properly and stored in the refrigerator or up to 3 months frozen.