Sweet Potato Black Bean Pumpkin Soup

Adapted from the Minimalist Baker

Ingredients  

1 yellow onion, diced

1 jalapeno, minced

4-6 cloves of garlic, minced

1 Tbsp fresh ginger, minced, grated, or paste

1 large sweet potato, diced (with skin on)

1 10oz can Rotel

1 14.5oz can fire roasted diced tomatoes

4-6 cups veggie broth

2 tsp cumin

1 tsp chili powder

¼ tsp coriander

Salt, black pepper, & red pepper to taste

1 14.5oz can lite coconut milk

1 14.5oz can pure pumpkin puree

2 14.5oz cans black beans, drained and rinsed

1 14.5oz can corn (or about 1.25 cups frozen)

1 lime, juiced

3-4 cups chopped fresh spinach or kale

Instructions

1.In a soup or stock pot over medium high heat, sauté onion with a couple of splashes of veggie broth to soften, about 5 minutes.

2.Add jalapeno, garlic, and ginger and sauté for 1 minute more.

3.Add sweet potatoes. Stir well and sauté for about 5 minutes.

4.Add Rotel, tomatoes, veggie broth (start with lesser amount and add more to you desired consistency), and spices. Bring to a low boil, then lower, cover, and simmer for about 10 minutes.

5.Add coconut milk, pumpkin, black beans, and corn. Cover and return to a simmer. Cook for about 10 minutes more to allow flavors to develop. Taste and adjust seasonings to your liking.

6.Add lime juice and greens. Stir and allow greens to soften and wilt.

7.Serve hot and Bon Appetit!