Black Bean Soup with Kale & Sweet Potatoes

1 T. olive oil or 1/4 c. water
1 medium yellow onion, finely chopped
3 garlic cloves, minced
1 large sweet potato, peeled and cut into 1/2" dice
3 c. cooked black beans or 2 15-oz. cans black beans, rinsed and drained
1 14-oz. can diced tomatoes with chiles, undrained
1 t. ground cumin
1/2 t. ground coriander
1/2 t. smoke paprika
4 c. vegetable broth
Salt and freshly ground black pepper
6 c. chopped stemmed kale
3 T. minced fresh cilantro

Heat the oil or water in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute longer. Stir in the sweet potato, beans, tomatoes with their juices, cumin, coriander, paprika, vegetable broth, and salt and pepper to taste. Bring to a boil, then reduce heat to medium and simmer until the vegetables are almost tender, about 20 minutes.

Stir in the kale and cilantro. Taste and adjust the seasonings if needed. Cook for another 10 minutes or until the vegetables are tender. Serve hot.

Serves 4.

Adapted from One Dish Vegan, p. 19.