This soup is so easy to prepare, especially if your black beans are already cooked. I personally like to add extra spice to my bowl; the ½ teaspoon of chipotle chili powder I use in the recipe is only enough to add a mild spiciness. I use this amount so my kids will eat it, anything more and it would just be too spicy for them. Top each bowl with a quick an easy slaw such as my Cilantro-Lime Cabbage Slaw made from tender napa cabbage!
Ingredients
2 tablespoons
extra virgin olive oil
1 medium
onions
chopped
2 teaspoons
ground cumin
½ teaspoons
dried oregano
½ teaspoons
chipotle chili powder
2 teaspoons
sea salt
2 small
yams
peeled and diced
(about 4 cups)
4 cloves
garlic
crushed
6 cups
cooked
black beans
4 cups
water
(or bean cooking liquid)
1
red bell peppers
diced
1
limes
juiced