BLACK BEAN SOUP

Spring is slow this year. Warm sunny days turn into cool evenings. It's raining today and apparently there is snow in the forecast. On days like today I feel like staying in bed but I have so much on my plate right now: studies, work, finalizing details of my 3-week trip... I get up early, rush through my day, and in the evening warm myself up with a bowl of soup.

what you need

olive oil
1 small onion finely cubed
3-4 garlic cloves, minced
1 can diced tomatoes (replace with 4-5 fresh cubed tomatoes)
2 cups tomato juice (could be replaced by 2-3 tbsp tomato paste)
1 tsp sugar
2-3 medium sweet potatoes, cubed
4 cups vegetable broth
1 tsp chili powder
1 tsp ground cumin
1/2 tsp ground oregano
1 can black beans
1 sweet red pepper, cut in strips
salt, pepper to taste

what to do

In a large pot heat olive oil and cook onions and garlic until tender
Add sweet potatoes, tomatoes, tomato juice, vegetable broth, sugar, and spices. Bring to boil, reduce heat, and simmer for 30 minutes (or until potatoes are tender)
Add black beans and cook for another 10 minutes
Add pepper, cook for 5 more minutes, taste and adjust for seasoning
Serve with tortilla chips, guacamole, fresh cilantro, sliced green onions, shredded cheese, or a dollop of sour cream