Dead Simple Warming Sweet Potato and Black Bean Soup

From MarketStreetVegan.com

serves 10-12

8 cups water

24-26 oz sweet potato (2 large), cubed

1 15-oz can chickpeas (or white beans), drained

1/4 cup nutritional yeast

1 clove garlic

1 Not-Chick'n bouillon cube

1 tsp ancho powder, or other mild chile powder

1/2 tsp cayenne powder

1/2 tsp dried oregano

1/2 tsp fine sea or kosher salt

1 15-oz can black beans

Add all ingredients, except black beans, to a soup pot over high heat. Cover and bring to a boil. Reduce heat to maintain a strong simmer and let cook, covered, 25-30 minutes, or until potatoes are tender.

Meanwhile, drain and rinse black beans in sieve. Set aside to let drain well.

When the potatoes are tender, remove pot from heat. Carefully puree the soup with an immersion blender until very smooth. Return pot to heat, add black beans, and heat until beans are warmed through. Adjust salt, if needed.