Cook.Eat.Repeat. {BlackBean&SweetPotatoSoup}

Black Bean and Sweet Potato Soup
(slightly tweeked from Sprouted Kitchen )

1 Tbsp. extra virgin olive oil
1 medium yellow onion, chopped
3 cloves garlic, smashed with a meat clever

1 head of a small head of cabbage, chopped (heaping 2 cups)
 4-5 cups cubed sweet potato (I used a HUGE sweet tator)
3 cups low sodium vegetable broth

1 tsp. cumin
1 tsp. cocoa powder (weird, right? but so good)
1 container of del Carmen black beans (or 1 can of regular)
salt to taste

  

-In a heavy bottomed pot, warm the oil over medium heat.

-Add the chopped onion and saute until just beginning to brown, about 6-8 minutes. 

-Add the garlic, cabbage, squash and broth. Turn the heat down to a gentle simmer, cover the pot and cook for about 15-20 minutes for the vegetables to cook.
-Add the spices and the beans and stir. 

-Let everything continue to cook another ten minutes for the flavors to blend. Salt to taste. 

-If you have an immersion blender, zap the soup a couple times to thicken the soup. Or, for those of us that rock an old school kitchen, blend about 3 or so cups of the soup in the blender. 

I had about half a package of won ton wrappers left over from a dinner a couple weeks ago. I spied a handy recipe on pinterest last week...baked won ton chips! They were a perfect addition to the soup. Or, you could throw in some regular tortilla chips to give it that special crunch. 

Whoa.